Savory Artichoke and Chicken Calzones
Indulge in these delicious Savory Artichoke and Chicken Calzones that combine the savory flavors of tender artichoke hearts, fresh spinach, and shredded chicken, all enveloped in a golden pizza crust. Originating from a beloved Cooking Light recipe, these calzones are not only great for satisfying hunger but also make for a delightful one-dish meal. Serve them hot from the oven with warm marinara sauce for dipping, and prepare for seconds—because one is simply not enough!
N/A
Servings
N/A
Calories
11
Ingredients
Ingredients
Artichoke hearts
1 (14 ounce can, drained and finely chopped)
Salt
1 dash (to taste)
Black pepper
1 dash (to taste)
Garlic clove
1 (minced (can use 2 for more flavor))
Fresh spinach leaves
2 cups (thinly sliced)
Provolone cheese
5 ounces (shredded)
Cooked chicken
5 ounces (shredded)
Extra virgin olive oil
1 teaspoon (for greasing)
Cornmeal
2 teaspoons (for sprinkling)
Prepared pizza crust
1 (10 ounce can)
Marinara sauce
1-2 cups (for dipping)
Instructions
1
Preheat your oven to 425°F (220°C).
2
Begin by patting the chopped and drained artichoke hearts dry with paper towels to remove excess moisture.
3
In a large mixing bowl, combine the chopped artichokes, black pepper, salt, and minced garlic. Stir well to combine.
4
Gently fold in the fresh spinach, shredded cooked chicken, and provolone cheese until evenly mixed.
5
Prepare your largest baking sheet by lining it with aluminum foil for easy cleanup.
6
Drizzle the olive oil over the foil and use a brush or the back of a spoon to spread it evenly across the surface.
7
Sprinkle cornmeal over the oiled surface to create a non-stick layer for your calzones.
8
Unroll the prepared pizza crust onto the cookie sheet, and using a pizza cutter, divide the dough into 6 equal rectangular sections.
9
Cover the dough lightly with a kitchen towel and let it rest for 5 minutes.
10
After resting, gently pat each section into 5 by 6-inch rectangles.
11
Spoon an equal portion of the artichoke and chicken mixture onto one half of each rectangular sheet, making sure to leave space at the edges.
12
Fold the other half of the dough over the filling to create a triangle shape. Press and pinch the edges firmly to seal each calzone tightly.
13
Place the calzones on the center rack of the preheated oven and bake for about 12 minutes, or until they are golden brown and puffed up.
14
Once baked, remove them from the oven and let them cool slightly before serving with your favorite marinara sauce for dipping.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is a Savory Artichoke and Chicken Calzone?
It is a golden pizza crust pocket filled with tender artichoke hearts, fresh spinach, shredded chicken, and provolone cheese.
What are the key ingredients for the filling?
The filling consists of drained artichoke hearts, shredded cooked chicken, fresh spinach, and shredded provolone cheese.
How should the artichoke hearts be prepared?
You should use a 14-ounce can, drain them, chop them finely, and pat them dry with paper towels to remove excess moisture.
At what temperature should I preheat the oven?
The oven should be preheated to 425°F (220°C).
How much chicken is needed for this recipe?
The recipe calls for 5 ounces of shredded cooked chicken.
What type of cheese is used?
This recipe uses 5 ounces of shredded provolone cheese.
Can I adjust the amount of garlic?
Yes, the recipe suggests using 1 minced garlic clove, but you can use 2 for more flavor.
How is the baking sheet prepared?
Line a large baking sheet with aluminum foil, drizzle with olive oil, spread the oil evenly, and sprinkle with cornmeal.
Why is cornmeal used on the baking sheet?
Cornmeal is used to create a non-stick layer for the calzones on the oiled baking sheet.
How do I prepare the pizza dough?
Unroll a 10-ounce can of prepared pizza crust and divide it into 6 equal rectangular sections.
How long should the dough rest before shaping?
After cutting the dough, cover it with a kitchen towel and let it rest for 5 minutes.
How many calzones does this recipe yield?
This recipe makes 6 equal-sized calzones.
What are the dimensions for the dough rectangles?
Each dough section should be gently patted into a 5 by 6-inch rectangle.
How are the calzones shaped and sealed?
Spoon filling onto one half, fold the dough over to create a triangle, and pinch the edges firmly to seal.
How long do the calzones bake?
The calzones should bake for approximately 12 minutes.
How do I know when the calzones are finished baking?
They are done when the crust is golden brown and the calzones have puffed up.
What is recommended for serving?
Serve the calzones hot with warm marinara sauce for dipping.
What is the source of this recipe?
The recipe originates from a beloved Cooking Light recipe.
How should the spinach be prepared?
Use 2 cups of fresh spinach leaves that have been thinly sliced.
What size can of pizza crust is required?
You will need one 10-ounce can of prepared pizza crust.
Is it necessary to dry the artichokes?
Yes, patting them dry prevents the filling from becoming too watery during the baking process.
Can I use salt and pepper to taste?
Yes, the recipe includes a dash of salt and black pepper added to the artichoke mixture.
How should the oil be spread on the pan?
You can use a brush or the back of a spoon to spread the olive oil across the aluminum foil.
Can I use a pizza cutter for the dough?
Yes, a pizza cutter is recommended for dividing the dough into 6 equal rectangles.
Is this recipe good for a one-dish meal?
Yes, these calzones are described as a delightful and satisfying one-dish meal.
What happens if I don't seal the edges?
If not sealed firmly, the filling and cheese may leak out while baking.
Where in the oven should I place the pan?
Place the baking sheet on the center rack of the preheated oven.
Can these be served hot?
Yes, they are best enjoyed hot from the oven.
How many ingredients are in this recipe?
There are a total of 11 ingredients listed for this recipe.
Are these calzones fried or baked?
These calzones are baked in the oven at 425 degrees Fahrenheit.