Artichoke, Mushroom, and Prosciutto Calzones

Ingredients

• 0.8 cup ricotta cheese fat-free
• 2 tablespoons basil fresh chopped
• 9 ounce artichoke hearts frozen thawed drained coarsely chopped
• 1  garlic clove minced
• 8 ounce pre- mushrooms 
• 1 ounce parmesan cheese fresh grated
• 0.5 teaspoon pepper 
• 10 ounce pizza crust dough refrigerated canned
• 3 ounce pancetta 
• 1 cup tomato and basil pasta sauce warmed (such as Classico)

Equipment

• bowl
• frying pan
• baking sheet
• oven
• knife

Directions

1. Preheat oven to 42
2. Heat a large nonstick skillet coated with cooking spray over medium-high heat.
3. Add artichoke hearts, mushrooms, and garlic; cook 6 minutes or until liquid is absorbed.
4. Remove from heat.
5. Combine artichoke mixture, cheeses, basil, and pepper in a medium bowl. Set aside.
6. Divide pizza dough evenly into 4 pieces on a lightly floured surface; roll each piece into a round disk.
7. Let stand 5 minutes. Pat or roll each disk into a 5-inch circle.
8. Arrange 1 prosciutto slice over each circle. Spoon 1/2 cup cheese filling on half of each circle, leaving a 1/2-inch border.
9. Brush edges with water. Fold pizza dough over the cheese filling until edges almost meet. Bring bottom edge over top edge; crimp edges of dough with fingers to form a rim.
10. Place calzones on a baking sheet coated with cooking spray. Coat calzones with cooking spray.
11. Cut 3 small slits into top of dough using a sharp knife.
12. Bake calzones at 425 for 17 minutes or until lightly browned.
13. Serve with pasta sauce.