This recipe is an easy crowd-pleaser I swiped from Cooking Light several years back. It turns out well every. single. time.
Roasted Chicken Artichoke Calzones
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 (or a dollop of jarred, already minced garlic)
2 cups of sliced, fresh spinach leaves (frozen works just as well. make sure to squeeze out the excess moisture once it's thawed though, otherwise you'll have some soggy calzones)
1-1/4 cups of shredded sharp provolone (any old cheese works fine though)
1 cup of shredded cooked chicken breast (rotisserie anyone?)
1 teaspoon olive oil
2 teaspoons cornmeal
1 (13.8 ounce) can refrigerated pizza crust dough (any recipe that uses refrigerated pizza crust dough is a friend of mine(
•Preheat oven to 425.
•Pat artichokes dry with paper towels (I skip this step). 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 (whatever. I never do this part). Pat each portion into a 6x5 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 to 15 minutes or until golden.