Artichoke and Goat Cheese Calzette



  1. 2 (6 ounce) jars marinated artichoke hearts, drained
  2. 34 cup goat cheese (can sub feta if desired)
  3. 1 cup monterey jack cheese, grated
  4. 12 cup ricotta cheese
  5. 2 garlic cloves, minced
  6. 14-12 cup minced fresh parsley
  7. salt
  8. white pepper
  9. 1 teaspoon dill (or to taste)
  10. 24 wonton wrappers (3 1/2-inch size)
  11. olive oil


  1. Preheat oven to 400.
  2. Spray a cookie sheet with cooking spray and set aside.
  3. Combine all cheeses, garlic and parsley in food processor.
  4. Process a few times, in order to combine.
  5. Add the artichoke hearts and process only until they are chopped.
  6. (You want to preserve some texture).
  7. You can pour into a bowl and add salt and pepper and dill (or add them to food processor - just make sure you don't over-process).
  8. Taste and adjust seasonings if necessary.
  9. Place a generous amount of filling in the center of each won-ton wrapper.
  10. Fold in half (I prefer triangles).
  11. Slightly dampen inside edges with water in order to seal using a fork.
  12. Place on the cookie sheet and brush tops of calzettes with olive oil.
  13. Bake 15-20 minutes.