Artichoke Chicken Calzones

READY IN: 47mins
Recipe by Tiffiny 2

I found this one in a Cooking Light article and I just finished eating seconds. Which is something I usually can refrain from doing. But this was so yummy.

Top Review by Jen Reynolds

My family loved this! I didnt understand the recipe's instruction for what to do with the artichoke hearts and how to cook the chicken. So I diced up the chicken and cooked it in a pan with a liitle olive oil, a clove of freshly crushed garlic and salt and pepper. I then added that to the bowl of spinach and I chopped the artichokes into smaller pieces so that they would all blend together. Instead of Provolone I used mozzarella and Feta. And for my dairy allergic son I threw in a dollop of Tofutti's dairy free cream cheese. The pizza crust I use came from my Grocery store's bakery (Publix). They cooked up fast and perfect!

Ingredients Nutrition

Directions

  1. Preheat oven to 425 degrees.
  2. Pat chopped and drained artichokes dry with papertowels.
  3. In large bowl, combine artichokes, pepper, salt and garlic.
  4. Add spinach, chicken & shredded provolone- Gently toss.
  5. Line your largest cookie sheet with foil.
  6. Pour olive oil over foil and brush or spread with back of spoon evenly over foil.
  7. Sprinkle cornmeal over oil.
  8. Unroll pizza dough onto prepared cookie sheet, use a roller pizza cutter and cut the dough into 6 even sections.
  9. Cover and let sit 5 minutes.
  10. Pat each section into 5 by 6 inch sheets.
  11. Spoon mixture onto half of rectangle sheet making sure not to cross the diagonal.
  12. Fold across the diagonal to make triangle calzones and squeeze edges of dough to create a seal.
  13. Bake on center rack for 12 minutes or until golden.

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