Artichoke & olive calzones

Artichoke & olive calzones

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(5 ratings)

Prep: 15 mins Cook: 20 mins


Serves 4
These Italian parcels make a great vegetarian weeknight dinner - use a shop-bought bread mix to save time

Nutrition and extra info

  • Vegetarian

Nutrition: per serving

  • kcal422
  • fat22g
  • saturates8g
  • carbs36g
  • sugars1g
  • fibre5g
  • protein17g
  • salt3.4g
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  • 1 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 390g can artichoke hearts in water, drained and sliced
  • 4 rosemary sprigs, leaves only, chopped



    Rosemary's intense, fragrant aroma has traditionally been paired with lamb, chicken and game…

  • ½ x 250g tub ricotta



    Ricotta is an Italian cheese made from whey and traditionally a by-product of…

  • 2 garlic cloves, crushed
  • 300g bread mix
  • 75g green olives, sliced
  • 125g ball mozzarella, diced
  • mixed leaves, to serve


  1. Heat oven to 220C/200C fan/gas 7. Heat the oil in a frying pan and cook the artichokes and rosemary for a few mins until the artichokes are a little golden. Stir together the ricotta and garlic, and season.

  2. Empty the bread mix into a bowl and make up following pack instructions. Divide into 4 balls and roll each one out to a 20cm circle. Spread one side of each with the ricotta, scatter with the olives, the artichokes and rosemary, then top with the mozzarella. Brush the edges of the dough with water and fold the uncovered half over the filling. Press the edges together to seal. Place on a baking sheet and bake for 12-15 mins until puffed and golden, then serve with mixed leaves.

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Comments, questions and tips

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14th Mar, 2015
These were quite quick to make, very tasty and got the appropriate "Oooh, that looks nice" response from the family. A bit light on seasoning for me, even with olives it needed more salt and LOTS of black pepper. Next time I think I will replace the ricotta with mozzarella as the family didn't feel it added much.
Minoo's picture
10th Feb, 2015
This recipe is really yummy! For some reason it'd never occurred to me to make calzone at home but this recipe proved that it can be quick and delicious. The magazine edition suggested swapping the tinned artichoke for mushrooms if you're not that keen on artichokes. I did that, swapping in tinned mushrooms, and it worked really well. Would definitely make it again and try different flavours.
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