Name: Chicken, Artichoke, and Spinach Calzone
Total time: 30 min
Cuisine: ItalianEurope
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 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; 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.