Roasted Chicken-Artichoke Calzones

Roasted Chicken-Artichoke Calzones Recipe
Becky Luigart-Stayner; Cindy Barr
Use a microwave or toaster oven to reheat this dish. Let calzones come to room temperature before wrapping to keep the dough from getting soggy. Pack some bottled marinara sauce for dipping.


6 servings (serving size: 1 calzone)

Recipe from

Cooking Light

Nutritional Information

Calories 347
Caloriesfromfat 30 %
Fat 11.6 g
Satfat 4.6 g
Monofat 0.9 g
Polyfat 0.3 g
Protein 21.6 g
Carbohydrate 40.1 g
Fiber 4.8 g
Cholesterol 44 mg
Iron 3.2 mg
Sodium 940 mg
Calcium 222 mg


1 (14-ounce) can artichoke hearts, drained and finely chopped
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 garlic clove, minced
2 cups thinly sliced fresh spinach leaves
1 1/4 cups (5 ounces) shredded sharp provolone cheese
1 cup shredded cooked chicken breast (about 5 ounces)
1 teaspoon olive oil
2 teaspoons cornmeal
1 (13.8-ounce) can refrigerated pizza crust dough


Preheat oven to 425°.

Pat artichokes dry with paper towels. Combine artichokes, salt, pepper, and garlic in a large bowl. Add spinach, cheese, and chicken; toss gently to combine.

Brush oil over a baking sheet; sprinkle with cornmeal. Unroll dough onto prepared baking sheet; cut into 6 equal portions. Cover and let rest 5 minutes. Pat each portion into a 6 x 5-inch rectangle. Spoon 2/3 cup spinach mixture into center of each dough portion. Fold one corner of each dough portion over spinach mixture to form a triangle. Press edges together with fingers to seal. Bake at 425° for 12 minutes or until golden.