Reviews Add Rating & Review
Back to Mushroom-Artichoke Calzone All Reviews for Mushroom-Artichoke Calzone - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Gallery Mushroom-Artichoke Calzone Recipe Summary prep: 10 mins total: 35 mins Servings: 4
Ingredients Ingredient Checklist Olive oil, for brushing All-purpose flour, for work surface 1 pound pizza dough, thawed if frozen 10 ounces sauteed mushrooms 1 cup marinated artichoke hearts, chopped 6 ounces sliced fontina Salt
Gallery Mushroom-Artichoke Calzone
Recipe Summary prep: 10 mins total: 35 mins Servings: 4
Gallery
Mushroom-Artichoke Calzone
Mushroom-Artichoke Calzone
Mushroom-Artichoke Calzone
Recipe Summary prep: 10 mins total: 35 mins Servings: 4
Recipe Summary
prep: 10 mins total: 35 mins
Servings: 4
prep: 10 mins
total: 35 mins
prep:
10 mins
total:
35 mins
Servings: 4
4
Ingredients
Ingredients
- Olive oil, for brushing All-purpose flour, for work surface 1 pound pizza dough, thawed if frozen 10 ounces sauteed mushrooms 1 cup marinated artichoke hearts, chopped 6 ounces sliced fontina Salt
Directions
Preheat oven to 425 degrees. Brush a rimmed baking sheet with oil. On a lightly floured work surface, roll dough into a 16-inch round. Spread mushrooms on bottom half of dough, leaving a 1-inch border. Top mushrooms with artichoke hearts and fontina. Fold top half over and roll and pinch edges to seal. Brush off excess flour.
Carefully transfer calzone to baking sheet. Lightly brush with oil, season with salt, and bake until golden brown, 22 to 25 minutes.
Reviews
Add Rating & Review
Reviews
Add Rating & Review
Add Rating & Review
All Reviews for Mushroom-Artichoke Calzone
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Mushroom-Artichoke Calzone
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
