Tomato artichoke calzone
Frozen pizza crust dough
1 pound(s), thawed
Canned tomato sauce
Part-skim mozzarella cheese
1⅓ cup(s), shredded, shredded
Grated Parmesan cheese
Canned artichoke hearts without oil
13¾ oz, drained and sliced into 1/4-inch pieces
1 spray(s), enough to coat calzones
- Heat oven to 425ºF. On a lightly floured surface roll out 1/4 of dough into an 11-inch circle; move to a parchment-covered baking pan.
- Cover half of circle with 1/4 cup of sauce, 1/3 cup of mozzarella, 1 tablespoon of Parmesan cheese and 1/4 of artichokes, leaving a 1/2-inch boarder. Fold dough over sauced half, pinching edge with fingers and rolling edge up one turn. Repeat with remaining ingredients to make three more calzones.
- Coat calzones with cooking spray. Bake until golden brown, about 15 to 20 minutes. Yields 1/2 calzone per serving.