|
Post by Tia on May 31, 2005 19:51:08 GMT -5
Roasted Chicken-Artichoke Calzone
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. Use some bottled marinara sauce for dipping.
1 (14-ounce) can artichoke hearts, drained and finely chopped ¼ teaspoon salt ¼ teaspoon freshly ground black pepper 1 garlic clove, minced 2 cups thinly sliced fresh spinach leaves 1 ¼ 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
1. Preheat oven to 425 degrees. 2. 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. 3. Brush oil over a baking sheet; sprinkle with cornmeal. Unroll dough onto prepared baking sheet; cut into 6 equal portions. Cover and let rise 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 degrees for 12 minutes or until golden. Yield: 6 servings (serving size: 1 calzone).
Calories 347; Fat 11.6 g (sat. 4.6 g; mono 0.9 g; poly 0.3 g); Carb 40.1 g; Fiber 4.8 g. WW Points: 7 per serving
|
|