Three Cheese And Artichoke Calzones

• yellow cornmeal
• 4 ounces frozen artichoke hearts thawed
• 1/2 cup pecorino romano finely shredded
• 1/2 cup ricotta whole milk
• 1/3 cup shredded fontina
• 1/4 cup sun dried tomatoes thinly sliced
• 2 teaspoons lemon juice
• 1/4 teaspoon salt plus more for sprinkling
• 1/4 teaspoon ground black pepper freshly, plus more for sprinkling
• 1 lemon
• all-purpose flour
• 1 pound pizza dough ball purchased
• all-purpose flour for dusting
• 1 large egg white beaten
• extra-virgin olive oil for drizzling
• tomato basil sauce Serving suggestion: warmed

1. Position a rack in the center of the oven and preheat to 400 degrees F. Lightly sprinkle a heavy nonstick baking sheet with cornmeal. Set aside.
2. In the bowl of the food processor, add the artichoke hearts, Pecorino Romano, ricotta, fontina, sun-dried tomatoes, lemon juice, salt, pepper and lemon zest. Pulse until combined and chunky.
3. Using a knife, cut the pizza dough into quarters. On a lightly floured surface, roll out the dough into four 6-inch circles, each about 1/4-inch thick. Using a pastry brush, brush the dough with the egg white. Place a quarter of the filling on one side of each circle of dough. Fold the dough over the filling, forming a half circle. Pinch the edges of dough firmly together and crimp to seal. Place the prepared individual calzone on the prepared baking sheet.
4. Drizzle the calzones with extra-virgin olive oil. Sprinkle lightly with salt and pepper. Using a sharp knife, cut a slit on the top of each calzone. Bake until golden brown and the filling is bubbling, 30 to 35 minutes. Serve alongside warmed tomato-basil sauce.

yellow cornmeal, frozen artichoke, pecorino romano, milk, shredded fontina, tomatoes, lemon juice, salt, ground black pepper, lemon, flour, purchased, flour, egg, extravirgin olive oil, tomato basil sauce serving suggestion

Taken from www.yummly.com/recipe/Three-Cheese-and-Artichoke-Calzones-1247967 (may not work)