8 oz skinless, boneless chicken breast3 cups baby spinach
2 cloves garlic, diced
1/4 cup whole-wheat flour
1 16-oz pkg whole-wheat pizza dough (Whole Foods or Trader Joe's)
1/2 cup low-fat ricotta cheese
1/2 cup onion, chopped
4 artichoke hearts, chopped (I used Canned, Rinsed and Drained)
1/4 cup roasted red peppers, rinsed and chopped
1 small Roma tomato, seeded, cored and diced
1/2 cup reduced-fat feta cheese
2 tsp olive oil
Preheat oven to 375°F. Bake chicken breast for 15 to 20 minutes, until fully cooked. Meanwhile, steam spinach, garlic and 1 tsp water in a bowl for 2 minutes on high in microwave. When cool, drain excess liquid.
Cover a flat surface and rolling pin with flour. Divide pizza dough into 4 sections by cutting with a knife. Roll out each section into a circle. Place each section on a baking sheet.
Mix ricotta cheese and onion together with spinach-garlic mixture.
To assemble each calzone: Layer 1/4 of ricotta mixture, 1 artichoke heart, 1 tbsp red pepper and 2 oz chicken breast on 1 half of each dough section. Next sprinkle 1 tbsp tomato and 3 tbsp feta. Be sure to leave 1/4 inch around perimeter of dough. Fold in half to make a half-moon shape, pinch sides together with water to stick. Brush exterior of dough, on both sides, with oil, gently flipping over calzone to avoid contents ripping through. Bake for 20 to 25 minutes, until dough is golden and feels crusty to the touch. Let cool for 5 minutes.