Artichoke Chicken Calzones
10
People talking
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.
- Ready In:
- 47mins
- Serves:
- Yields:
- Units:
10
People talking
ingredients
- 1 (14 ounce) can artichoke hearts, drained & finely chopped
- 1 dash salt
- 1 dash black pepper
- 1 minced garlic clove (I used 2)
- 2 cups fresh spinach leaves, thinly sliced
- 5 ounces shredded provolone cheese
- 5 ounces shredded cooked chicken
- 1 teaspoon extra virgin olive oil
- 2 teaspoons cornmeal
- 1 (10 ounce) can prepared pizza crust
- 1 -2 cup of your favorite marinara sauce, for dipping
directions
- Preheat oven to 425 degrees.
- Pat chopped and drained artichokes dry with papertowels.
- In large bowl, combine artichokes, pepper, salt and garlic.
- Add spinach, chicken & shredded provolone- Gently toss.
- Line your largest cookie sheet with foil.
- Pour olive oil over foil and brush or spread with back of spoon evenly over foil.
- Sprinkle cornmeal over oil.
- Unroll pizza dough onto prepared cookie sheet, use a roller pizza cutter and cut the dough into 6 even sections.
- Cover and let sit 5 minutes.
- Pat each section into 5 by 6 inch sheets.
- Spoon mixture onto half of rectangle sheet making sure not to cross the diagonal.
- Fold across the diagonal to make triangle calzones and squeeze edges of dough to create a seal.
- Bake on center rack for 12 minutes or until golden.
MY PRIVATE NOTES
Add a Note
Advertisement
Advertisement
RECIPE MADE WITH LOVE BY
@Tiffiny 2
Contributor
@Tiffiny 2
Contributor
"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."
JOIN THE CONVERSATION
upload
review
tweak
ask
all
reviews
tweaks
q&a
sort by:
-
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!Reply
-
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!Reply
-
Wow, this is great! The filling was perfectly moist and flavorful (I was afraid it might turn out dry and bland), and it was very filling with the healthy ingredients. We dip it in marinara, and last time we subbed fresh chopped basil for the spinach with marvelous results. This is our go-to recipe for leftover chicken and a eal we always look forward to - thanks!Reply
-
Deeelicious! I used mozzarrella but can't wait to try this with provolone. It is a great change from typical pizza ingredients and I will definitely be making this again! Thanks for sharing!Reply
-
I loved these! I made them the other day and it turns out that they freeze really well also. I know that I will be making these often because they are great to take to work for lunch. Thanks!Reply
see 9 more
