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Becky Luigart-Stayner; Cindy Barr Photo by: Becky Luigart-Stayner; Cindy Barr

Roasted Chicken-Artichoke Calzones

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.

Cooking Light JULY 2004

  • Yield: 6 servings (serving size: 1 calzone)

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.

Nutritional Information

Amount per serving
  • Calories: 347
  • Calories from fat: 30%
  • Fat: 11.6g
  • Saturated fat: 4.6g
  • Monounsaturated fat: 0.9g
  • Polyunsaturated fat: 0.3g
  • Protein: 21.6g
  • Carbohydrate: 40.1g
  • Fiber: 4.8g
  • Cholesterol: 44mg
  • Iron: 3.2mg
  • Sodium: 940mg
  • Calcium: 222mg
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Roasted Chicken-Artichoke Calzones recipe

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