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Nutrition Facts
Serving Size 156 g
(Approx. 8 Servings)
Amount Per Serving
Calories 270 Calories From Fat 90
% Daily Value*
Total Fat 10 g 15%
Saturated Fat 3 g 15%
Trans Fat 0.0 g
Cholesterol 30 mg 10%
Sodium 720 mg 30%
Total Carbohydrate 31 g 10%
Dietary Fiber 2 g 8%
Sugars 6 g
Protein 14 g
Vitamin A 25% Iron 15%
Vitamin C 10% Calcium 15%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Chicken & Spinach Artichoke Calzone

Prep Time
20 minutes
Cook Time
45 minutes
Total Time
1 h 5 m
8  People


Recipe makes 8 Servings

1/2 Lb garlic chicken sausage, casings removed
5 Oz chopped spinach, thawed and drained
8 artichokes, drained and chopped
8 Oz marinara sauce
2 Tbsp flour
1 pizza dough, thawed
1 cup(s) shredded mozzarella cheese
2 Tbsp pure olive oil
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Preheat oven to 400°F.
Place a sauté pan over medium-high heat.
Add sausages, breaking up with a fork, and cook 6 minutes until crumbled and nicely browned.
Combine cooked sausage, spinach, artichokes and marinara sauce in a large bowl.
Lightly dust 2 baking sheets with flour and place pizza crust on each.
Spoon 1/2 of sausage mixture on 1/2 of each crust and top with 1/2 of cheese. Fold dough over and cut 2 slits on top of each calzone for ventilation.
Using a fork, crimp edges of crust together creating a tight seal.
Brush with olive oil and bake 30 minutes.
Cool before slicing.



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