Ingredients for Artichoke Chicken Calzones
- 14 ounces Artichoke Hearts
- 1/2 teaspoon Salt
- 1/2 teaspoon Black Pepper
- 2 cloves Minced Garlic
- 5 ounces Fresh Spinach Leaves
- 1 1/2 cups shredded Provolone Cheese
- 1 cup cooked and shredded Chicken
- 2 tablespoons Extra Virgin Olive Oil
- 1/4 cup Cornmeal
- 1 (13.8 ounce) package Prepared Pizza Dough
- 1 (24 ounce) jar Marinara Sauce
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How to Make Artichoke Chicken Calzones
- Preheat oven to 425 degrees F (220 degrees C).
- Pat 14 ounces of chopped and drained artichoke hearts dry with paper towels.
- In a large bowl, combine the artichoke hearts, 1/2 teaspoon black pepper, 1/2 teaspoon salt, and 2 cloves minced garlic.
- Add 5 ounces of fresh spinach, 1 cup cooked and shredded chicken, and 1 1/2 cups shredded provolone cheese. Gently toss to combine.
- Line a large baking sheet with foil.
- Drizzle 2 tablespoons of olive oil over the foil and spread evenly with the back of a spoon.
- Sprinkle 1/4 cup of cornmeal over the oiled foil.
- Unroll 1 pound of pizza dough onto the prepared baking sheet. Use a pizza cutter or knife to cut the dough into 6 even sections.
- Cover and let the dough rest for 5 minutes.
- Pat each dough section into a 5x6 inch rectangle.
- Spoon the chicken and artichoke mixture onto one half of each rectangle, avoiding the diagonal.
- Fold each rectangle in half diagonally to create a triangle. Press the edges firmly to seal.
- Bake on the center rack for 12-15 minutes, or until the calzones are golden brown and the cheese is melted and bubbly.
Nutrition Information (Approximate per serving)
Sodium
19 g
Sugar
18g
Fat
24g
Carbs
5g
