Roasted Chicken-Artichoke Calzones [AND there’s a "next day recipe" too]

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.

1 thought on “Roasted Chicken-Artichoke Calzones [AND there’s a "next day recipe" too]”

  1. This is delish! I stumbled across it several weeks ago, bookmarked it, and finally made it for dinner tonight (had to modify to goat cheese thanks to our dairy allergy – but seriously – so great!) Thanks for sharing the wonderful recipe.

Leave a Reply

Your email address will not be published. Required fields are marked *