Ingredients for Artichoke And Goat Cheese Calzette
- 1 cup chopped artichoke hearts
- 4 ounces goat cheese
- Monterey Jack Cheese
- Ricotta Cheese
- 1 clove minced garlic
- 1 tablespoon chopped fresh parsley
- 1/4 teaspoon salt
- White Pepper
- 1 teaspoon dried dill
- 24 wonton wrappers
- 1 tablespoon olive oil
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How to Make Artichoke And Goat Cheese Calzette
- Preheat oven to 400°F (200°C).
- Line a baking sheet with parchment paper.
- In a food processor, combine 4 ounces goat cheese, 2 ounces cream cheese, 1 clove minced garlic, and 1 tablespoon chopped fresh parsley. Pulse until smooth.
- Add 1 cup chopped artichoke hearts (or 1 cup crab meat) and pulse until coarsely chopped. Do not over-process.
- Transfer the mixture to a bowl. Stir in 1/4 teaspoon salt, 1/8 teaspoon black pepper, and 1 teaspoon dried dill. Taste and adjust seasonings as needed.
- Place a generous spoonful (about 2 tablespoons) of the filling in the center of each wonton wrapper.
- Fold the wonton wrapper in half to form a half-moon shape, pressing the edges firmly to seal.
- Lightly brush the edges of each calzone with water to help them seal completely. Crimp the edges with a fork for a decorative finish.
- Place the calzones on the prepared baking sheet.
- Brush the tops of the calzones with 1 tablespoon olive oil.
- Bake for 15-20 minutes, or until golden brown and crispy.
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
0g
Fat
6g
Carbs
2g
