Roasted Chicken-Artichoke Calzones

  • KathrynChurch Posted: 03/16/09
    Worthy of a Special Occasion

    The filling has flavor, but is dry. Needs more cheese and some kind of white sauce. The canned pizza crust is bland and messes up the flavors.

  • shaeville Posted: 01/29/09
    Worthy of a Special Occasion

    This is delicious! It had some prep time for cutting up the spinach and artichokes, and shredding the chicken after cooking it. Not a quick recipe, but delicious nonetheless!

  • TH3HOUS3WIF3 Posted: 03/10/09
    Worthy of a Special Occasion

    So I had to change a few things, just because of the past reviews on here. I also added chicken sausage in addition to one chicken breast, also I used a multi-grain pizza dough (available at Publix) to add some extra nutritional value (or so I think extra..). Anyways, the whole thing came together great, was very flavorful and filling with a small side salad in addition. A definite MUST TRY recipe!

  • AmyRadish Posted: 03/20/11
    Worthy of a Special Occasion

    Not my favorite, but not terrible. A bit bland and boring. Check out my full review at http://alittlenosh.blogspot.com/2010/07/roasted-chicken-artichoke-calzones.html

  • hesto1 Posted: 04/11/11
    Worthy of a Special Occasion

    I really enjoyed this recipe. I made some slight adjustments after reading the other reviews. .. I used a rotisserie chicken , doubled the garlic, and instead of provolone I used an Italian cheese blend (provolone, mozzarella, romano, asiago and parmesan) . We had a great pasta dipping sauce. I will definitely make this again.

  • DeeDeeM Posted: 04/17/11
    Worthy of a Special Occasion

    Outstanding!

  • shakineggs Posted: 04/08/13
    Worthy of a Special Occasion

    My family loves these. I now almost always make a double batch to make sure we have leftovers. Using a rotisserie chicken definitely speeds up the process. I've also just used leftover baked or sauteed chicken (just so it doesn't have too much conflicting flavors) I don't often make the marinara sauce - I just use whatever sauce we have on hand. My picky eaters don't seem to even notice the spinach and artichokes :)

  • MelMcC Posted: 04/29/12
    Worthy of a Special Occasion

    A tiny bit of tweaking makes this a great recipe - like a previous reviewer, I also use rotisserie chicken and also a reduced-fat Italian cheese blend, which is much more flavorful than provolone and eliminates a bit of fat. I make six at a time and wrap the leftover ones individually in foil - when we need a quick meal, I just open up the foil and put in the oven at 350 degrees for about fifteen minutes, flipping them half way through so both sides get a little crispy. Throw together a salad and dinner is done. Delicious!

advertisement

More From Cooking Light