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Lunch / Dinner

Chicken, Spinach & Artichoke Calzones

These mini calzones are inspired by the ever-popular spinach-artichoke dip. Combine the flavors of the dip with chicken and Boursin — a creamy, herb-flavored fresh cheese — for a filling that’s especially delicious. It’s so moist and flavorful the recipe doesn’t even need a sauce.

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Ingredients

FOR THE FILLING, COMBINE:

FOR THE CALZONES, HALVE:

TEST KITCHEN TIPS

To form balls of pizza dough into rounds, gently stretch it by hand rather than rolling it out with a rolling pin. If the dough repeatedly snaps back to its starting size, let it rest 5 minutes. When the dough feels soft and pliable, try forming it again.

It’s important to preheat your baking stone on a cold grill — placing a cold stone on a hot grill could cause it to shatter. But don’t crank up the heat too high! A baking stone retains heat, so it continues to be hot long after the grill is turned off. If you overheat the stone, shorten the grilling time to 7–9 minutes, covered, while keeping a close watch on the bottom of the calzones for scorching.

Instructions

For the filling, combine Asiago, chicken, Boursin, onion, artichoke hearts, spinach, garlic, and pepper flakes in a bowl; season with salt and black pepper.

Place baking stone on an unlit grill. Heat grill and baking stone to medium (425°–450°) for at least 15 minutes.

For the calzones, divide dough into four pieces on a lightly floured surface; dust dough with flour. Gently stretch or roll each dough piece into an 8-inch round and let rest.

Arrange ¾ cup filling on one side of each dough round, leaving a 1-inch border at edge of dough.

Stretch dough over the filling and crimp edges by hand or with a fork to seal. Brush each calzone with egg and sprinkle with coarse salt. Cut a slit on top of calzones.

Place calzones on preheated stone and grill, covered, until brown and hollow sounding when tapped, 10 minutes. Transfer calzones to a plate and let cool 10 minutes before serving.

Nutritional Facts

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