Made In USA

Join Our Newsletter

Get Social

YouTube Pinterest Instagram Twitter Facebook

Artichoke Calzone

1 loafBridgford Frozen Ready-Dough®, thawed
2 tbspolive oil
1 tsp(or more) garlic powder
4 tbspgrated 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 cupdried tomatoes, softened and thinly sliced according to package directions or use ½ cup sliced dried tomatoes packed in oil, drained
1 cupshredded provolone or mozzarella cheese
1 cupegg 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.

Print Recipe

Join Our Newsletter

Yes, I want promotions and more.

Get Social

Follow the Bridgford Family
on your favorite network.

Facebook Twitter Instagram Pinterest YouTube

© 2020 Bridgford Foods Corporation - Corporate Homepage - Investors - Corporate - Employees - Code of Conduct - Contact - Site Map - Toll-Free 1-800-527-2105