Fontina, Artichoke & Roma Tomato Calzone

Sometimes I hear about a recipe or see a picture of a meal, and I just know that I need to make it myself in the near future. I feel as though there’s a section in my brain solely dedicated to keeping a constant list of recipes to create and grub to try.

This is how I felt when I was recently reading Brittany’s blog and she was talking about different meal delivery services that she had given a try. With one of the services, she had eaten an artichoke and fontina calzone for dinner one night. As soon as I heard mention of fontina cheese paired with artichokes, rolled in pizza dough to make the classic Italian fare, I knew that I would be creating a recipe for it myself very soon.

And so here I was last weekend, with all of the ingredients to whip up a calzone recipe….and excited to finally sink my teeth into the cheesy, bubbling calzone that I had visions of dancing around in my foodie brain for a couple of weeks.

Chopped Roma tomatoes. Grated fontina cheese. Marinated artichoke hearts. TJ’s whole wheat pizza dough, because I always cheat and buy the dough instead of making it from scratch.

Sometimes I have recipe ideas that seem brilliant in my head, and then when they come to fruition, they totally disappoint me…while other times, recipes turn out exactly as I want them to, or even better. This, my friends, is a case of the latter.

As a teenager, I used to order a calzone often from a local pizzeria. They were always oozing with ricotta, spinach, and mozzarella, and so, so yummy. But what I love about this fontina, artichoke & Roma tomato calzone recipe is that it’s a little different than what you’d typically find in an Italian restaurant. The artichoke hearts and fontina cheese give it a little calzone pizazz.

Currently writing this post at 10:00 pm, I would like nothing more than to walk into my kitchen and whip up a late-night calzone. It’s probably a good thing that I don’t have any of the ingredients on hand!

This recipe is dedicated to the lovely Brittany for giving me the idea. Thanks lady! 

Fontina, Artichoke & Roma Tomato Calzone

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Prep Time 20 mins

Cook Time 30 mins

Total Time 50 mins

Servings 4

Calories 555 kcal

Ingredients

  

1x2x3x

• 1-16 oz whole wheat pizza dough prepared and ready to be rolled out
• 8 oz fontina cheese grated
• 1-6.5 oz jar of marinated artichoke hearts drained and chopped
• 2 Roma tomatoes chopped
• 2 garlic cloves minced
• 1/4 yellow onion minced
• 1 TBSP extra virgin olive oil
• 1/4 cup shredded parmesan cheese
• 1/2 TSP salt
• 1/4 TSP pepper
• 1/2 TSP Italian seasoning
• 2 TBSP-1/4 cup of flour for rolling out dough

Instructions

 

• Preheat the oven to 425 degrees.
• Heat the olive oil in a saucepan over medium heat. Add the garlic and onion and cook until lightly browned.
• Add the chopped tomato and cook until tender, about 5 minutes. Remove from heat and allow it to cool.
• Meanwhile, lightly dust your surface and rolling pin with flour. Cut the pizza dough into 4 even sections. Roll each section out into a circular shape.
• Once the tomato has cooled, transfer to a large bowl. Add chopped artichoke, salt, pepper, Italian seasoning, grated fontina and parmesan. Mix together to combine well.
• Spoon the tomato mixture evenly onto one side of each dough circle. Fold the empty dough side of each circle over the opposite mixture-filled side, pinching the edges to seal.
• Transfer each calzone to a large lightly coated baking sheet. Bake for 15-20 minutes or until dough is lightly browned.

Nutrition

Serving: 1gCalories: 555kcalCarbohydrates: 54gProtein: 25gFat: 27gSaturated Fat: 13gCholesterol: 56mgFiber: 6g

Tried this recipe?Let us know how it was!

And lastly, I can’t write a delicious calzone post without showing you pictures of the calzones that Adam and I had in Europe last year:

A calzone in Venice

Adam’s hand compared to a calzone he had in Austria

They were monsters!!

Are you a calzone fan? 

What’s on your list of recipes/restaurants to try?