Chicken-Artichoke Calzones

By ROBandSEAN

I know that a calzone with lots of cheese isn't the healthiest option available, but darn, it's so good, warm, and gooey. And as usual, Sean thinks that I made something great for dinner. Let's just say that the spinach in this chicken, artichoke, and spinach calzone (with lots and lots of cheese) makes it ok?

Ingredients

• 1/2 cup artichoke hearts, drained and finely chopped
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1 garlic clove, minced
• 1/3 cup thinly frozen spinach thawed and squeezed dry
• 1 cup ) shredded Asiago cheese
• 1 pkg (5.3 oz) Garlic and Fine herbs Boursin Cheese
• 1 cup shredded cooked chicken breast (about 5 ounces)
• 1 teaspoon olive oil
• Pinch of red pepper flakes
• 1 lb pizza crust dough
• 1 egg beaten
• 1 Tbsp flour

Preparation

Step 1

Preheat oven to 425°.
Pat artichokes dry with paper towels. Combine artichokes, salt, pepper, and garlic in a large bowl. Add spinach, cheeses, and chicken; toss gently to combine.
Brush oil over a baking sheet; sprinkle with cornmeal. Unroll dough onto prepared baking sheet; cut into 4 equal portions. Cover and let rest 5 minutes. Pat each portion into a 6 x 5-inch rectangle. Spoon 5/4 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. Brush with egg and sprinkle salt on top. place slit on top. Bake at 425° for 12 minutes or until golden.