Artichoke Chicken Calzones Recipe

Name: Artichoke Chicken Calzones
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (14 ounce) can artichoke hearts, drained & finely chopped; 1 dash salt; 1 dash black pepper; 1 minced garlic clove (I used 2); 2 cups fresh spinach leaves, thinly sliced; 5 ounces shredded provolone cheese; 5 ounces shredded cooked chicken; 1 teaspoon extra virgin olive oil; 2 teaspoons cornmeal; 1 (10 ounce) can prepared pizza crust; 1 -2 cup of your favorite marinara sauce, for dipping

Servings: persons

1 (14 ounce) can artichoke hearts, drained & finely chopped
1 dash salt
1 dash black pepper
1 minced garlic clove (I used 2)
2 cups fresh spinach leaves, thinly sliced
5 ounces shredded provolone cheese
5 ounces shredded cooked chicken
1 teaspoon extra virgin olive oil
2 teaspoons cornmeal
1 (10 ounce) can prepared pizza crust
1 -2 cup of your favorite marinara sauce, for dipping

1
Preheat oven to 425 degrees.
2
Pat chopped and drained artichokes dry with papertowels.
3
In large bowl, combine artichokes, pepper, salt and garlic.
4
Add spinach, chicken & shredded provolone- Gently toss.
5
Line your largest cookie sheet with foil.
6
Pour olive oil over foil and brush or spread with back of spoon evenly over foil.
7
Sprinkle cornmeal over oil.
8
Unroll pizza dough onto prepared cookie sheet, use a roller pizza cutter and cut the dough into 6 even sections.
9
Cover and let sit 5 minutes.
10
Pat each section into 5 by 6 inch sheets.
11
Spoon mixture onto half of rectangle sheet making sure not to cross the diagonal.
12
Fold across the diagonal to make triangle calzones and squeeze edges of dough to create a seal.
13
Bake on center rack for 12 minutes or until golden.

263

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 (14 ounce) can artichoke hearts, drained & finely chopped, 1 dash salt, 1 dash black pepper, 1 minced garlic clove (I used 2), and more.

Yes, Artichoke Chicken Calzones falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Artichoke Chicken Calzones

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions