I know that a calzone with lots of cheese isn't the healthiest option available, but darn, it's so good, warm, and gooey. And for once, Husband thinks that I made something great for dinner. Let's just say that the spinach in this chicken, artichoke, and spinach calzone (with lots and lots of cheese) makes it ok?
Source: Cook's Country
Total time: 40 minutes
Makes 4 servings
Ingredients
1 rotisserie chicken, skin discarded, meat shredded into bite-size pieces
9 ounces frozen artichoke hearts, thawed, patted dry and chopped
2 ounces (2cups) baby spinach
6 ounces low-moisture mozzarella cheese, shredded (1 1/2 cups)
4 ounces feta cheese, crumbled (1 cup)
1/4 cup chopped fresh basil
1/2 teaspoon salt
1/4 teaspoon pepper
1 (1 pound) ball ready-made pizza dough (or more because I had tons of leftover filling)
2 tablespoons olive oil
Instructions
Adjust oven rack to upper-middle position and heat oven to 450 degrees. Combine chicken, artichokes, spinach, mozzarella, feta, basil, salt and pepper in a bowl.
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 1-inch border around edges. Brush edges with water, fold dough over filling, and crimp to seal. Repeat with remaining dough and remaining filling.
Brush rimmed baking sheet with 1 TBSP of oil. Transfer calzones to prepared sheet and cut two 1-inch slits in top of each calzone. Brush calzones with remaining 1 tablespoon of oil and bake until golden brown, about 20 minutes.
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