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.

Yield:

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

Ingredients

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

Preparation

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.

Note:

Maureen Callahan,

July 2004
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