Roasted Chicken-Artichoke Calzones

Ingredients

• 1 (14-ounce) can artichoke hearts, drained and finely chopped
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1 garlic clove, minced
• 2 cups thinly sliced fresh spinach leaves
• 1 1/4 cups (5 ounces) shredded sharp provolone cheese
• 1 cup shredded cooked chicken breast (about 5 ounces)
• 1 teaspoon olive oil
• 2 teaspoons cornmeal
• 1 (13.8-ounce) can refrigerated pizza crust dough

Preparation

1. Preheat oven to 425°.
2. Pat artichokes dry with paper towels. Combine artichokes, salt, pepper, and garlic in a large bowl. Add spinach, cheese, and chicken; toss gently to combine.
3. Brush oil over a baking sheet; sprinkle with cornmeal. Unroll dough onto prepared baking sheet; cut into 6 equal portions. Cover and let rest 5 minutes. Pat each portion into a 6 x 5-inch rectangle. Spoon 2/3 cup spinach mixture into center of each dough portion. Fold one corner of each dough portion over spinach mixture to form a triangle. Press edges together with fingers to seal. Bake at 425° for 12 minutes or until golden.

Maureen Callahan, Cooking Light
JULY 2004