Three Cheese and Artichoke Calzones

Ingredients

• 0.3 teaspoon pepper black freshly ground plus more forsprinkling
• 1 large egg white beaten
• 6 servings flour all-purpose
• 0.3 cup fontina shredded
• 4 ounces artichoke hearts frozen thawed
• 2 teaspoons juice of lemon 
• 1  lemon zest 
• 6 servings olive oil extra-virgin for drizzling
• 0.5 cup pecorino cheese shredded finely
• 1 pound purchased pizza dough 
• 0.3 teaspoon salt plus more for sprinkling
• 0.5 cup milk ricotta whole
• 0.3 cup sun-dried tomatoes thinly sliced
• 6 servings serving suggestion: tomato-basil sauce warmed
• 6 servings cornmeal yellow

Equipment

• food processor
• bowl
• baking sheet
• oven
• knife
• pastry brush

Directions

1. Watch how to make this recipe.
2. 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.
3. 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.
4. 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.
5. 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.
6. Place the prepared individual calzone on the prepared baking sheet.
7. Drizzle the calzones with extra-virgin olive oil.
8. Sprinkle lightly with salt and pepper. Using a sharp knife, cut a slit on the top of each calzone.
9. Bake until golden brown and the filling is bubbling, 30 to 35 minutes.
10. Serve alongside warmed tomato-basil sauce.