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Artichoke Calzone

1 loaf Bridgford Frozen Ready-Dough®, thawed
2 tbsp olive oil
1 tsp (or more) garlic powder
4 tbsp grated Parmesan cheese
1 jar (6 oz) marinated artichoke hearts, drained
1 can (2.25 oz) sliced black olives, drained
1 can (4 oz) sliced mushrooms, drained
½ cup dried tomatoes, softened and thinly sliced according to package directions or use ½ cup sliced dried tomatoes packed in oil, drained
1 cup shredded provolone or mozzarella cheese
1 cup egg wash (1 egg yolk mixed with 1 tablespoon water)

Divide dough into 4 equal portions. On a lightly floured surface, roll or pat each piece into a circle 6-inches in diameter. Brush each circle with olive oil and sprinkle generously with garlic powder. Top garlic with grated Parmesan. Mix together artichokes, olives, mushrooms and tomatoes. Divide mixture evenly between the 4 dough rounds and spread over half of each dough circle. Top artichoke mixture with cheese. Fold dough over filling and seal by pinching edges tightly. Brush dough with egg wash or melted butter. Place in 375° oven and bake for 20-30 minutes or until well browned. Remove from oven to cool on wire rack.

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