Cheesy Chicken and Veggie Calzone Pockets
By Tracy Silvers
1 package (16 oz.) Gillian’s Foods Gluten Free Pizza Dough, or similar product
1 can (14 oz.) artichoke hearts, drained, chopped and patted dry with paper towels
2 cups fresh spinach leaves, thinly sliced
1/2 tsp minced garlic
1/4 tsp ground black pepper
1 1/4 cups reduced fat sharp provolone cheese, shredded (can substitute mozzarella, crumbled feta, crumbled goat, soy cheese, or any other reduced fat favorite)
1 cup cooked boneless, skinless chicken breast, chopped or shredded
Marinara sauce or salsa, for dipping (optional)
2 tsp cornmeal, for dusting (optional)
Thaw pizza dough according to package directions. Preheat oven to 425 degrees. Sprinkle baking sheet with cornmeal. Knead, then unroll dough onto prepared baking sheet. Cut into either 6 or 8 equal square portions. Set aside. In a large bowl, combine artichokes, garlic and pepper. Make sure that artichokes are drained and patted dry prior to mixing with other ingredients. Add spinach leaves, cheese and chicken. Toss well to combine all ingredients. Spoon approximately 2/3 cup mixture into the center of each square dough portion. Fold in corners towards the center to create a “pocket”. Be sure to press edges together with fingers to seal. Bake for 10-12 minutes, or until golden brown. Serve with side of marinara sauce or salsa for delicious dipping.
Note: Recipe can be prepared in a variety of ways to suit individual preferences and/or dietary restrictions, i.e. without cheese, adding 1 can of reduced sodium Italian-style diced tomatoes, without chicken, etc.
Rick: A must try!
Jeff: I made this for my neighbor’s picky kids, and they ate it up!!!
EJ My four kids absolutely love these.