Use a microwave or toaster oven to reheat this dish. Let calzones come to room temperature before wrapping to keep the dough from getting soggy. Pack some bottled marinara sauce for dipping.
6 servings (serving size: 1 calzone)
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
Preheat oven to 425°.
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.
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.
Calories:347 (30% from fat)
Fat:11.6g (sat 4.6g,mono 0.9g,poly 0.3g)
Source: Cooking Light Magazine