Here is the recipe:
1 rotisserie chicken, skin discarded, meat shredded into bite-size pieces
9 oz frozen artichoke hearts, thawed, patted dry and chopped
2 oz (2cups) baby spinach
6 oz low-moisture mozzarella cheese, shredded (1 1/2 C)
4 oz feta cheese, crumbled (1 C)
1/4 C chopped fresh basil
1/2 tsp salt
1/4 tsp pepper
1 (1 pound) ball ready-made pizza dough
2 TBSP olive oil
1. Adjust oven rack to upper-middle position and heat oven to 450 degrees. Combine chicken, artichokes, spinach, mozzarella, feta, basil, salt and pepper in a bowl.
2. 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.
3. Brush rimmed baking sheet with 1 TBSP of oil. Transfer calzones to prepared sheet and cut two 1-inch slits in top of each calzone. Brush calzones with remaining 1 TBSP of oil and bake until golden brown, about 20 minutes. Serve.
Test kitchen tip: the dough will be easier to roll if you let it sit at room temp for 5 minutes before rolling out.
Here are my pics of it:
|Start of the process...I have taken the chicken apart and chopped the artichokes.|