Name: Artichoke & olive calzones
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4
Cuisine: Italian
Ingredients: 1 tbsp olive oil; 390g can artichoke hearts in water, drained and sliced; 4 rosemary sprigs, leaves only, chopped; ½ x 250g tub ricotta; 2 garlic cloves crushed; 300g bread mix; 75g green olives sliced; 125g ball mozzarella diced; mixed leaves to serve

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Artichoke & olive calzones

Artichoke & olive calzones

Katy Greenwood

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Serves 4

Easy

Prep: 15 mins

Cook: 20 mins

A star rating of 4.3 out of 5.6 ratingsRate

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

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

1 tbsp olive oil
390g can artichoke hearts

in water, drained and sliced
4 rosemary

sprigs, leaves only, chopped
½ x 250g tub ricotta
2 garlic cloves

crushed
300g bread mix
75g green olives

sliced
125g ball mozzarella

diced
mixed leaves

to serve

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Nutrition: per serving

kcal422
fat22g
saturates8g
carbs36g
sugars1g
fibre5g
protein17g
salt3.4g

Method

step 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.
step 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.

Recipe from Good Food magazine, February 2015

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A star rating of 4.3 out of 5.6 ratings

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