Artichoke & olive calzones

1 of 5-a-day 30-60 minutes 4 servings 600 kcal or less artichoke recipes folded pizza recipe mains midweek meals vegetarian calzone winter

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Source

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

Method

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.

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.