Roasted Chicken Artichoke Calzones Recipes

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SPINACH ARTICHOKE CALZONES



Spinach Artichoke Calzones image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 31m

Yield 4 calzones

Number Of Ingredients 18

2 cups part skim ricotta
1/4 teaspoon nutmeg, freshly grated or a few pinches ground
A few grinds black pepper
1/2 cup (a couple of handfuls) grated Parmigiano, plus extra, for sprinkling
1 (10-ounce) package frozen chopped spinach, defrosted and squeezed dry
1 (15-ounce) can quartered artichoke hearts, drained and coarsely chopped
2 cloves garlic, finely chopped
2 (10-ounce) tubes refrigerated pizza dough
2 cups shredded mozzarella
Garlic oil (1 or 2 cloves chopped and heated in 1/2 cup extra-virgin olive oil)
2 cups tomato sauce, marinara or pizza sauce, for dipping or Five Minute Spicy Marinara, recipe follows
2 tablespoons (two turns around the pan) extra-virgin olive oil
3 cloves garlic crushed
1/2 teaspoon crushed red pepper flakes
1 (32 ounce) can chunky style crushed tomatoes
Salt and pepper
1 teaspoon Italian dried seasoning
1 handful Italian parsley leaves, chopped

Steps:

  • Preheat oven to 425 degrees F.
  • Combine first 7 ingredients in a bowl. Roll each pizza dough out on a cookie sheet, and halve each cross-wise. Spread 1/2 cup mozzarella and up to 1/4 of filling on each rectangle. Work on just half of the surface of each rectangle of dough, then fold dough over top of filling and pinch edges firmly to seal. For a half-moon "pizza parlor" look to your calzones, mound filling into a half-moon shape, fold dough over top trim edges of dough to follow the rounded shape, then seal edges.
  • Tie strips of dough scraps in knots, brush with garlic oil and sprinkle with grated cheese. Bake knots with calzones.
  • If your dough tears, remove a little of the filling and repair. Repeat the process, spacing the calzones evenly on baking sheet. Bake the calzones for 12 to 15 minutes or until golden brown all over. Serve calzones with warm tomato or pizza sauce for dunking.
  • Cook's Note: Freeze any remaining filling in a small plastic container and use it to stuff a chicken breast on another day.
  • Add olive oil to medium saucepan over moderate heat. Add garlic and crushed pepper to the heated olive oil; when pepper snaps and garlic sizzles, stir in crushed tomatoes. Season sauce with salt, pepper, and Italian seasoning. Cook for five minutes and stir in parsley. Serve.
  • Yield: 4 servings

THREE CHEESE AND ARTICHOKE CALZONES



Three Cheese and Artichoke Calzones image

Provided by Giada De Laurentiis

Time 1h20m

Yield 4 to 6 servings

Number Of Ingredients 16

Yellow cornmeal
4 ounces frozen artichoke hearts, thawed
1/2 cup finely shredded Pecorino Romano
1/2 cup whole milk ricotta
1/3 cup shredded fontina
1/4 cup sun-dried tomatoes, thinly sliced
2 teaspoons lemon juice
1/4 teaspoon salt, plus more for sprinkling
1/4 teaspoon freshly ground black pepper, plus more for sprinkling
Zest of 1 lemon
All-purpose flour
One 1-pound ball purchased pizza dough
All-purpose flour, for dusting
1 large egg white, beaten
Extra-virgin olive oil, for drizzling
Serving suggestion: warmed tomato-basil sauce

Steps:

  • Position a rack in the center of the oven and preheat to 400 degrees F. Lightly sprinkle a heavy nonstick baking sheet with cornmeal. Set aside.
  • In the bowl of the food processor, add the artichoke hearts, Pecorino Romano, ricotta, fontina, sun-dried tomatoes, lemon juice, salt, pepper and lemon zest. Pulse until combined and chunky.
  • Using a knife, cut the pizza dough into quarters. On a lightly floured surface, roll out the dough into four 6-inch circles, each about 1/4-inch thick. Using a pastry brush, brush the dough with the egg white. Place a quarter of the filling on one side of each circle of dough. Fold the dough over the filling, forming a half circle. Pinch the edges of dough firmly together and crimp to seal. Place the prepared individual calzone on the prepared baking sheet.
  • Drizzle the calzones with extra-virgin olive oil. Sprinkle lightly with salt and pepper. Using a sharp knife, cut a slit on the top of each calzone. Bake until golden brown and the filling is bubbling, 30 to 35 minutes. Serve alongside warmed tomato-basil sauce.

CHICKEN-SPINACH CALZONES



Chicken-Spinach Calzones image

Provided by Food Network Kitchen

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 9

1 1/2 cups shredded roast chicken
1 1/2 cups shredded mozzarella cheese
1 10-ounce package frozen chopped spinach, thawed and squeezed dry
1/2 cup chopped roasted red peppers, drained
Kosher salt and freshly ground pepper
1 pound refrigerated pizza dough, at room temperature
All-purpose flour, for dusting
1 large egg, lightly beaten
Warm marinara sauce, for serving

Steps:

  • Preheat the oven to 450˚. Line a baking sheet with parchment paper. Combine the chicken, mozzarella, spinach, roasted red peppers, 1/2 teaspoon salt and a few grinds of pepper in a large bowl.
  • Divide the pizza dough into 4 pieces; keep covered with plastic wrap until ready to use. Working with 1 piece at a time, roll the dough into a ball and dust with flour, then roll into a 7-inch round on a lightly floured surface. Spoon one-quarter of the chicken mixture on one side of the dough round, then fold the dough over the filling and crimp the edges with a fork to seal. Transfer to the prepared baking sheet. Repeat with the remaining dough and filling.
  • Brush the calzones with the beaten egg and make a few slits in the top of each with a paring knife. Bake until the calzones are golden and puffed, about 25 minutes. Let rest 5 minutes. Serve with marinara sauce.

ARTICHOKE CHICKEN CALZONES



Artichoke Chicken Calzones image

I found this one in a Cooking Light article and I just finished eating seconds. Which is something I usually can refrain from doing. But this was so yummy.

Provided by Tiffiny 2

Categories     One Dish Meal

Time 47m

Yield 6 calzones, 6 serving(s)

Number Of Ingredients 11

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

Steps:

  • 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.

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