1 (14 oz) can artichoke hearts, drained and finely chopped
1/4 tsp salt
1/4 tsp black pepper
1 garlic clove, minced
2 cup thinnly sliced fresh spinach leaves
1¼ cup (5 oz) shredded sharp provolone cheese
1 cup shredded cooked chicken breast (5oz)
1 tsp olive oil
2 tsp cornmeal
1 (13.8 oz) can refigerated pizza crust dough
Instructions
Preheat oven to 425.
Pat artichokes dry with paper towels. Combine artichokes, salt, peper, and garlic in a large
bowl. Add spinach, cheese, and chicken; toss gently to combine.
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 min. Pat each portion into a 6x5 inch
rectangle. Spoon 2/3 cup spinach mixture into center of each dough portion. Fold one corner
of each dough portio over spinach mixture to form a triangle. Press edges together with
finger to seal. Bake for 12 min or until golden.
Originally Submitted
2/14/2010
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