Chicken, Artichoke, and Spinach Calzone
By America's Test KitchenPublished on October 13, 2011
Time
30 minutes
Yield
Serves 4 to 6
Ingredients
1 rotisserie chicken, skin discarded, meat shredded into bite-size pieces (about 3 cups)9 ounces frozen artichoke hearts, thawed, patted dry, and chopped2 ounces (2 cups) baby spinach 6 ounces low-moisture mozzarella cheese, shredded (1 ½ cups)4 ounces feta cheese, crumbled (1 cup)¼ cup chopped fresh basil ½ teaspoon salt ¼ teaspoon pepper 1 (1-pound) ball ready-made pizza dough 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 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 tablespoon oil. Transfer calzones to prepared sheet and cut two 1-inch slits in top of each calzone. Brush calzones with remaining 1 tablespoon oil and bake until golden brown, about 20 minutes. Serve.
Time
30 minutesYield
Serves 4 to 6Ingredients
1 rotisserie chicken, skin discarded, meat shredded into bite-size pieces (about 3 cups)
9 ounces frozen artichoke hearts, thawed, patted dry, and chopped
2 ounces (2 cups) baby spinach
6 ounces low-moisture mozzarella cheese, shredded (1 ½ cups)
4 ounces feta cheese, crumbled (1 cup)
¼ cup chopped fresh basil
½ teaspoon salt
¼ teaspoon pepper
1 (1-pound) ball ready-made pizza dough
2 tablespoons olive oil
Ingredients
1 rotisserie chicken, skin discarded, meat shredded into bite-size pieces (about 3 cups)
9 ounces frozen artichoke hearts, thawed, patted dry, and chopped
2 ounces (2 cups) baby spinach
6 ounces low-moisture mozzarella cheese, shredded (1 ½ cups)
4 ounces feta cheese, crumbled (1 cup)
¼ cup chopped fresh basil
½ teaspoon salt
¼ teaspoon pepper
1 (1-pound) ball ready-made pizza dough
2 tablespoons olive oil
Ingredients
1 rotisserie chicken, skin discarded, meat shredded into bite-size pieces (about 3 cups)
9 ounces frozen artichoke hearts, thawed, patted dry, and chopped
2 ounces (2 cups) baby spinach
6 ounces low-moisture mozzarella cheese, shredded (1 ½ cups)
4 ounces feta cheese, crumbled (1 cup)
¼ cup chopped fresh basil
½ teaspoon salt
¼ teaspoon pepper
1 (1-pound) ball ready-made pizza dough
2 tablespoons olive oil
Why This Recipe Works
Who wants to make and then wait for dough to rise for a quick weeknight calzone? We turned to ready-made pizza dough stuffed with rotisserie chicken, artichokes, spinach, mozzarella, and feta for a flavor-packed, no-cook filling.
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 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 tablespoon oil. Transfer calzones to prepared sheet and cut two 1-inch slits in top of each calzone. Brush calzones with remaining 1 tablespoon oil and bake until golden brown, about 20 minutes. Serve.
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