Chicken, Artichoke and Spinach Calzones

This recipe is simple to make and is something everyone in your family will enjoy. Even if your kids aren't familar with artichokes... please, give this a try! You don't have to tell them what's in the filling! My kids ate it to the last crumb. Serve it with fresh cut fruit or a small side salad. If you want to spice it up, add a sprinkling of crushed red pepper to the filling.

Chicken, Artichoke and Spinach Calzones

(adapted from Cooking Light)

(14-ounce) can artichoke hearts, drained and finely chopped
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 garlic clove, minced
2 cups thinly sliced fresh spinach leaves
1 1/4 cups (5 ounces) shredded sharp provolone cheese
1 cup shredded cooked chicken breast (about 5 ounces)
1 teaspoon olive oil
2 teaspoons cornmeal
12-14 frozen dinner roll dough (like rhodes rolls) , thawed

Preheat oven to 425°.

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.

Brush oil over a baking sheet; sprinkle with cornmeal. Flatten and stretch out each individual roll like a mini pizza crust. Spoon 1/2 to 2/3 C spinach mixture into center of each dough portion. Top with another stretched out and flattened roll. Press edges together with fingers to seal. Press gently on calzone to flatten and shape as desired. Repeat to make 6-7 calzones. Bake at 425° for 12 minutes or until golden.

Update:: I now have a favorite whole wheat pizza crust recipe that I use with this recipe... and it is delicious!    No more white bread dough!

 

To Freeze: Place cooled calzones on a cookie sheet and put them in the freezer for a few hours or over night. Next, put them in a large ziploc bag. Remove excess air from the bag and seal, then place it back into the freezer. For reheating, take them staight out of the freezer, place them on a cookie sheet and put them in a 400 degree oven for about 15 minutes.

Roasted Mediterranean Chicken

This dish is great roasted in your oven at home or in the "dutch" over hot coals out in the woods. When camping, I serve it with a ceasar salad, fire-roasted butternut squash, and garlic bread. My husband teases me that we should be roasting hot dogs instead, but he never complains when the food is hot and ready! This is also a great meal to bring to a friend or neighbor in need. It has that "make-ahead" appeal; you can make it early, clean up your mess, then toss it in the oven about 45 minutes before dinner!


This is a pre-roasted picture. It smelled too good to stop and take a picture of it after it was done! There's nothing like good food on a campout.

Roasted Mediterranean Chicken

1 1/4 cups reduced fat refrigerated Alfredo Sauce (I know a "cheater" ingredient!!) Don't use the bottled stuff.
4 teaspoons fresh lemon juice
1 tablespoon olive oil
1/2 teaspoon black pepper
1/4 teaspoon salt
5 garlic cloves, crushed

4 (4-ounce) skinned, boned chicken breast halves
8 small red potatoes (about 1 pound)
4 plum tomatoes, quartered
1 (14-ounce) can artichoke hearts, drained
10 garlic cloves, peeled
1 tablespoon chopped fresh or 1 teaspoon dried rosemary
12 large pitted ripe olives, quartered
Rosemary sprigs (optional)

Preheat oven to 450°.

Combine first 6 ingredients. Arrange chicken in a 13 x 9-inch baking dish coated with cooking spray. Brush 3/4 cup sauce mixture over chicken. Arrange potatoes, tomatoes, artichokes, and 10 garlic cloves around chicken. Brush vegetables with 1/3 cup sauce mixture. Sprinkle with chopped rosemary and olives. Bake at 450° for 20 minutes. Brush chicken and vegetables with remaining sauce mixture; bake an ad-ditional 25 minutes or until potatoes are tender. Garnish with rosemary sprigs, if desired.Yield: 4 servings (serving size: 1 chicken breast half and 1 1/2 cups vegetables)