THREE CHEESE AND ARTICHOKE CALZONES
Provided by Giada De Laurentiis
Time 1h20m
Yield 4 to 6 servings
Number Of Ingredients 16
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.
SPINACH ARTICHOKE CALZONES
Provided by Ree Drummond : Food Network
Categories main-dish
Time 3h40m
Yield 12 calzones (6 to 12 servings)
Number Of Ingredients 12
Steps:
- Coat a baking sheet and some plastic wrap with the cooking spray. Place the rolls on the baking sheet and cover with the plastic wrap. Let thaw and rise for 2 to 3 hours.
- Meanwhile, make the filling: Place the spinach in a kitchen towel and wring dry. Put in a large bowl, separating any clumps. Add the artichokes, mozzarella, ricotta, Parmesan and heavy cream and stir until combined. Season with pepper.
- Preheat the oven to 400 degrees F.
- Roll out each dinner roll on a lightly floured surface into a 5-inch round. Spoon 1/4 cup of the filling on half of each dough round. Dampen the edges of the rounds with water, then fold the dough over the filling to enclose, pressing the edges to seal.
- Arrange the calzones on 2 baking sheets lined with parchment paper. Bake until golden brown, 10 to 13 minutes.
- Serve the calzones with the warmed marinara sauce for dipping, and a salad.
ONE PAN GREEK CHICKEN WITH ARTICHOKES AND OLIVES
This one pan Greek chicken with artichokes and olives is the perfect recipe when you need a quick weeknight dinner meal. The combination of crispy chicken, briny olives, flavorful marinated artichokes, and fresh lemon just can't be beat.
Provided by Ashlea Carver
Categories Dinner
Time 35m
Number Of Ingredients 13
Steps:
- Preheat the oven to 425 degrees.
- Pat the skin of the chicken thighs dry with a paper towel then liberally season the chicken skin with salt.
- Heat a large cast iron skillet over medium-high heat. Once the skillet is hot, add the oil and then add the chicken thighs to the skillet skin side down.
- While the chicken thighs are browning, season the other side with pepper, garlic powder, onion powder, dried oregano, red pepper flakes.
- When the chicken skin is golden brown, roughly 7-10 minutes later, flip the chicken and turn off the heat. Tuck the lemon slices in between the chicken. Next add the artichokes, smashed garlic, olives, and lemon juice to the pan.
- Place the skillet into a 425 degree oven and let the chicken cook for 25-30 minutes or until the chicken is cooked through.
- Remove from the oven and let sit for 10 minutes to cool. Serve and enjoy!
Nutrition Facts : Calories 434 calories, Sugar 1.8 g, Sodium 393.1 mg, Fat 14.9 g, SaturatedFat 2.5 g, TransFat 0 g, Carbohydrate 10.7 g, Fiber 3.4 g, Protein 63 g, Cholesterol 198.6 mg
SPINACH ARTICHOKE CALZONES
Provided by Rachael Ray : Food Network
Categories main-dish
Time 31m
Yield 4 calzones
Number Of Ingredients 18
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
ARTICHOKES IN A GARLIC AND OLIVE OIL SAUCE
I used to work in a fabulous Italian restaurant, and the cooks taught me how to make this dish. I have modified it a bit, but it's very similar, and incredibly delicious.
Provided by SLW0784
Categories Side Dish Vegetables
Time 25m
Yield 2
Number Of Ingredients 6
Steps:
- Bring a pot of lightly salted water to a boil. Add seashell pasta, cook for 8 to 10 minutes, until al dente, and drain.
- Heat the olive oil and melt the butter in a skillet over medium heat. Mix in the garlic, basil, and artichoke hearts, and cook 5 minutes, until heated through. Toss with the cooked pasta to serve.
Nutrition Facts : Calories 590.9 calories, Carbohydrate 56.3 g, Cholesterol 45.8 mg, Fat 35.5 g, Fiber 6.6 g, Protein 12.6 g, SaturatedFat 13.6 g, Sodium 804.7 mg, Sugar 0.8 g
MUSHROOM-ARTICHOKE CALZONE
When it comes to making a calzone, it's what's on the inside that counts, so why not explore all the options? Try all these delicious variations: Classic, Broccoli-Ham, Spinach-Cheese, Chicken-Pear, Chocolate-Walnut.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Time 35m
Number Of Ingredients 7
Steps:
- Preheat oven to 425 degrees. Brush a rimmed baking sheet with oil. On a lightly floured work surface, roll dough into a 16-inch round. Spread mushrooms on bottom half of dough, leaving a 1-inch border. Top mushrooms with artichoke hearts and fontina. Fold top half over and roll and pinch edges to seal. Brush off excess flour.
- Carefully transfer calzone to baking sheet. Lightly brush with oil, season with salt, and bake until golden brown, 22 to 25 minutes.
Nutrition Facts : Calories 474 g, Fat 23 g, Fiber 3 g, Protein 20 g, SaturatedFat 9 g
ARTICHOKE CHICKEN CALZONES
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
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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