Roasted Chicken-Artichoke Calzones

8 Reviews
ADD YOUR REVIEW
Becky Luigart-Stayner; Cindy Barr
Yield
6 servings (serving size: 1 calzone)
By Maureen Callahan
July 2004
RECIPE BY Cooking Light

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.

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

Nutritional Information

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

How to Make It

Step 1

Preheat oven to 425°.

Step 2

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.

Step 3

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.

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Ratings & Reviews

shakineggs's Review

DeeDeeM
April 08, 2013
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's Review

KathrynChurch
April 29, 2012
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!

DeeDeeM's Review

hesto1
April 17, 2011
Outstanding!

hesto1's Review

TH3HOUS3WIF3
April 11, 2011
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.

AmyRadish's Review

shakineggs
March 20, 2011
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

KathrynChurch's Review

AmyRadish
March 16, 2009
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.

TH3HOUS3WIF3's Review

MelMcC
March 10, 2009
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!

shaeville's Review

shaeville
January 29, 2009
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!
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