One word for these guys- YUMMO!
Chicken, artichokes, spinach and cheese baked in a delicious pizza crust pouch. Mmmmmmm.
I found the original recipe for these years ago in Cooking Light Magazine. Honestly the “light” version tasted good, but I began adding a few additional ingredients (mainly more cheese) which, unfortunately, made them not-so-light anymore. But it made them even better and more like the calzones I was accustomed to eating.
Ingredients + 2 chicken breasts.
First, brush your chicken with olive oil, sprinkle with salt and pepper roast in a 375* oven for about 20-30 minutes depending on the size. I use bone-in breasts with skin because I think the chicken turns out juicier and more flavorful (something I learned from Food Network’s Ina Garten). But boneless breasts work too. Once the chicken has cooled, cut it into bite-size pieces.
Drain and pat dry a can of artichokes. If you choose to use marinated artichokes, drain, rinse and pat dry. Mince a large clove of garlic and chop the artichokes into bite-size pieces.
In a large bowl mix chicken, garlic and artichokes. Sprinkle with sea salt and black pepper.
Add 1/2 bag spinach, 1/4 cup Parmesan cheese, 1 cup shredded mozzarella-provolone cheese blend (Sargento makes this blend), 1/2 cup ricotta cheese and 1 tsp Italian seasoning to chicken mixture and stir to combine.
Brush a rectangular baking sheet with olive oil, sprinkle with cornmeal and stretch refrigerated pizza dough to fit the pan. Cut the dough into two rectangular pieces and let sit, covered, for 5 minutes.
Spoon a generous amount of chicken mixture on half of each dough rectangle.
**You will probably have some filling leftover. Don’t throw it away! I’ve got a “next day recipe” for you below.**
Add a little more shredded mozzarella-provolone blend on top.
Fold dough across filling and secure by pinching dough together and rolling corners. Be sure to cut 2 slits in the top of dough to allow the steam escape. Bake in a 400* oven for 15-20 minutes or until dough is golden-brown.
Cut squares diagonally and serve with your favorite pizza or marinara sauce.
Next Day Recipe
Once I started adding some extra ingredients I started ending up with extra filling. So rather than tossing it out I stuck it in the fridge and made this the next day. It was so good I still do it to this day.
Use your leftover chicken-artichoke mixture and the pasta of your choice. I really like to use bow tie pasta but didn’t have any in the pantry this day.
Cook pasta according to package, return to pan and add 1 Tbsp of butter.
Add chicken-artichoke mixture and stir to combine.
How easy was that?!
Roasted Chicken Artichoke Calzones
- 1 (14-ounce) can artichoke hearts, drained and finely chopped
- 2 chicken breasts
- 1 large garlic clove, minced
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 2 cups (1/2 bag) fresh spinach leaves
- 1/2 cup ricotta cheese
- 1/4 cup Parmesan cheese
- 2 cups (5 ounces) shredded mozzarella- provolone cheese blend, divided
- 1 tsp Italian seasoning
- 1 teaspoon olive oil
- 2 teaspoons cornmeal
- 1 (13.8-ounce) can refrigerated pizza crust dough
reheat oven to 425°.
Brush chicken breasts with olive oil and sprinkle with salt and pepper. Roast chicken in a 375* oven for 20-30 minutes or until juices run clear. Shred chicken into bite-size pieces.
Pat artichokes dry with paper towels. Combine artichokes, garlic and chicken in a large bowl. Add salt, pepper, spinach, 1 cup shredded cheese, ricotta and Parmesan cheeses, toss gently to combine.
Brush oil over a baking sheet; sprinkle with cornmeal. Unroll dough onto prepared baking sheet and press to fit. Cut dough into 2 equal rectangles. Cover and let rest 5 minutes. Spoon a generous amount of chicken-artichoke mixture onto one side of teach rectangle. Fold each dough portion over spinach mixture to form a square. Press edges together with fingers to seal.and twist the corners. Bake at 400* for 15-20 minutes or until golden-brown.
Serve with pizza or marinara sauce.
Original recipe for Roasted Chicken Artichoke Calzones
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