Three Cheese and Artichoke Calzones

Some of our best weekend mornings are spent eating breakfast or drinking coffee curled up on the couch while watching Food Network (have I mentioned that it's almost all we watch at my house?).  This past weekend I flipped on FN in time to see Giada making delicious looking calzones.  We were basically drooling as we watched this episode, so I knew we needed to add this to our menu ASAP.

I love a good calzone, but normally get them with just cheese or cheese and mushrooms, so this was a nice twist on them.  I didn't even need sauce to dip them in!  I did have to go to the store to buy almost all of the ingredients (none were really staples in our pantry/fridge) but aside from that they were pretty easy to make.  The hardest thing to me was rolling out the dough into the 6 inch circles.  I'm pretty sure the end result was smaller than they were supposed to be, though they still tasted delicious!

Three Cheese and Artichoke Calzones (recipe by Giada De Laurentiis)

Ingredients

Yellow cornmeal
4 oz frozen artichoke hearts, thawed
1/2 cup finely shredded Pecorino Romano
1/2 cup whole milk ricotta
1/3 cup shredded fontina
1/4 cup sun-dried tomatoes, thinly sliced
2 tsp lemon juice
1/4 tsp salt, plus more for sprinkling
1/4 tsp freshly ground black pepper, plus more for sprinkling
Zest of 1 lemon
All-purpose flour
One 1-pound ball purchased pizza dough
All-purpose flour, for dusting
1 large egg white, beaten
Extra-virgin olive oil, for drizzling

Directions

- Position a rack in the center of the oven and preheat to 400 degrees F. Lightly sprinkle a heavy nonstick baking sheet with cornmeal. Set aside. - In the bowl of the food processor, add the artichoke hearts, Pecorino Romano, ricotta, fontina, sun-dried tomatoes, lemon juice, salt, pepper and lemon zest. Pulse until combined and chunky. - Using a knife, cut the pizza dough into quarters. On a lightly floured surface, roll out the dough into four 6-inch circles, each about 1/4-inch thick. Using a pastry brush, brush the dough with the egg white. Place a quarter of the filling on one side of each circle of dough. Fold the dough over the filling, forming a half circle. Pinch the edges of dough firmly together and crimp to seal. Place the prepared individual calzone on the prepared baking sheet. - Drizzle the calzones with extra-virgin olive oil. Sprinkle lightly with salt and pepper. Using a sharp knife, cut a slit on the top of each calzone. Bake until golden brown and the filling is bubbling, 30 to 35 minutes.