Artichoke and Goat Cheese Calzette

Ingredients

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

Instructions

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.