• Chicken, Artichoke, and Spinach Calzone

    1 vote
    Servings: 4 to 6
    by DCMH
    562 recipes
    from Cook's Country, Oct/Nov 2011


    • 1 rotisserie chicken, skin discarded, meat shredded into bite-size pieces (about 3 cups)
    • 9 oz frozen artichoke hearts, thawed, patted dry, and chopped
    • 2 oz (2 cups) baby spinach
    • 6 oz low-moisture mozzarella cheese, shredded (1 1/2 cups)
    • 4 oz feta cheese, crumbled (1 cup)
    • 1/4 cup chopped fresh basil
    • 1/2 tsp salt
    • 1/4 tsp pepper
    • 1 (1-lb) ball ready made pizza dough
    • 2 Tbsp olive oil


    1. Adjust oven rack to upper-middle position and heat oven to 450 degrees.
    2. Combine chicken, artichokes, spinach, mozzarella, feta, basil, salt, and pepper in bowl.
    3. Divide dough in half. On lightly floured counter, roll dough into two 9-inch rounds. Working one at a time, place half of filling over half of dough, leaving a 1-inch border around edges. Brush edges with water, fold dough over filling, and crimp to seal. Repeat with remaining dough and remaining filling.
    4. Brush rimmed baking sheet with 1 Tbsp oil. Transfer calzones to prepared sheet and cut two 1-inch slits in the top of each calzone. Brush calzones with remaining 1 Tbsp oil and bake until golden brown, about 20 minutes. Serve.

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