Ingredients
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1 (14 ounce) can artichoke hearts, drained & finely chopped
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1 dash salt
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1 dash black pepper
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2 cups fresh spinach leaves, thinly sliced
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5 ounces shredded provolone cheese
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5 ounces shredded cooked chicken
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1 teaspoon extra virgin olive oil
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2 teaspoons cornmeal
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1 (10 ounce) can prepared pizza crust
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1 -2 cup of your favorite marinara sauce, for dipping
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1 minced garlic clove (I used 2)
Instructions
- Preheat oven to 425 degrees.
- Pat chopped and drained artichokes dry with papertowels.
- In large bowl, combine artichokes, pepper, salt and garlic.
- Add spinach, chicken & shredded provolone- Gently toss.
- Line your largest cookie sheet with foil.
- Pour olive oil over foil and brush or spread with back of spoon evenly over foil.
- Sprinkle cornmeal over oil.
- Unroll pizza dough onto prepared cookie sheet, use a roller pizza cutter and cut the dough into 6 even sections.
- Cover and let sit 5 minutes.
- Pat each section into 5 by 6 inch sheets.
- Spoon mixture onto half of rectangle sheet making sure not to cross the diagonal.
- Fold across the diagonal to make triangle calzones and squeeze edges of dough to create a seal.
- Bake on center rack for 12 minutes or until golden.