This elegant yet easy appetizer transforms simple frozen puff pastry into a gourmet sensation. The secret lies in the luxurious filling: creamy, tangy chevre cheese pairs beautifully with the earthy sweetness of marinated artichoke hearts and briny black olives. As the pastry bakes, it puffs up into golden, flaky layers that shatter at the first bite, releasing aromatic steam. The addition of sharp Parmesan adds a salty depth that ties the flavors together perfectly. Ideal for holiday gatherings, dinner parties, or a sophisticated weeknight snack, these calzones offer a delightful contrast of textures and temperatures. Serve them warm for the best experience, allowing the cheese to remain gooey while the crust stays crisp.
Puff Pastry Calzone with Chevre & Artichoke Hearts
Description
This elegant yet easy appetizer transforms simple frozen puff pastry into a gourmet sensation. The secret lies in the luxurious filling: creamy, tangy chevre cheese pairs beautifully with the earthy sweetness of marinated artichoke hearts and briny black olives. As the pastry bakes, it puffs up into golden, flaky layers that shatter at the first bite, releasing aromatic steam. The addition of sharp Parmesan adds a salty depth that ties the flavors together perfectly. Ideal for holiday gatherings, dinner parties, or a sophisticated weeknight snack, these calzones offer a delightful contrast of textures and temperatures. Serve them warm for the best experience, allowing the cheese to remain gooey while the crust stays crisp.Ingredients
Directions
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Preheat oven to 400°F (200°C). Lightly grease a large cookie sheet.
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Take 3 pastry shells and stack them together. Roll them out gently to form a large sheet, approximately 8 inches in diameter. Keep the pastry chilled but pliable.
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In a bowl, combine the crumbled chevre (or feta) cheese, sliced onions, chopped artichoke hearts, and sliced black olives. Mix well to distribute the ingredients evenly.
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Place the rolled-out pastry sheet on the prepared cookie sheet. Spoon the filling mixture into the center of the pastry, leaving a 1-inch border along the edge clear.
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Roll out the remaining 3 pastry shells in the same fashion to create a second large sheet. Place this sheet over the filling.
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Press the edges of the two pastry layers together to seal. Use the tines of a fork to crimp and seal the edges securely. You can scallop the edges decoratively if desired.
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Pierce the top of the calzone several times with a fork to allow steam to escape. Brush the top lightly with water and sprinkle with the grated Parmesan cheese.
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Bake in the preheated oven for about 25 minutes, or until the top is a deep golden brown and the pastry is puffed and crisp.
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Remove from oven and let cool for a few minutes before transferring to a platter. Cut into wedges and serve warm.
Note
If assembling in advance, you can prepare the calzone and refrigerate it for up to 24 hours. Do not bake until just before serving to ensure the pastry remains crisp.
For an extra flavor boost, consider adding a minced clove of garlic to the cheese mixture.
You can make individual mini-calzones by cutting the pastry into smaller squares and filling each one, rather than making one large calzone.
