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Artichoke Calzone

Method

  • Preheat oven to 210°-220°C.
  • Combine the bocconcini, olives, tomatoes, artichokes and provolone.
  • Cut the pastry sheets into rounds and mix together the egg and milk. Paint around the pastry edges with the egg wash.
  • Then place a heaped tablespoon of the mixture close to one edge. Fold over the pastry and seal with fork prongs. Repeat the process to make four.
  • Place the calzone on a lightly oiled baking tray. Paint with more egg wash and cook in the oven for about 12-15 mins until risen and golden brown.
  • Serve with a simple green salad on the side.

Ingredients

  • 4 bocconcini, finely chopped
  • 40 gm pitted black olives, finely sliced
  • 40 gm semi-dried tomatoes, finely sliced
  • 80 gm bottled artichoke hearts, sliced
  • 100 gm provolone cheese, grated 
  • leaves of 2 thyme sprigs
  • bought puff pastry sheets
  • 1 egg
  • ¼ cup milk
  • olive oil spray

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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  • More handy conversions
    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm