Rating: 4 stars
8 Ratings
  • 1 star values: 0
  • 2 star values: 2
  • 3 star values: 1
  • 4 star values: 0
  • 5 star values: 5

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.

Maureen Callahan
Recipe by Cooking Light July 2004

Gallery

Becky Luigart-Stayner; Cindy Barr

Recipe Summary

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

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 425°.

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  • 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.

Nutrition Facts

347 calories; calories from fat 30%; fat 11.6g; saturated fat 4.6g; mono fat 0.9g; poly fat 0.3g; protein 21.6g; carbohydrates 40.1g; fiber 4.8g; cholesterol 44mg; iron 3.2mg; sodium 940mg; calcium 222mg.
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