4 skinless, boneless chicken breast halves
salt and pepper to taste
1 tablespoon olive oil
1 tablespoon butter
1 (14 ounce) can marinated quartered artichoke hearts, drained, liquid reserved
1 cup sliced fresh mushrooms
1 cup white wine
2 tubes pre-made pizza dough
1 cup shredded mozzarella cheese
pizza sauce (for dipping)
Preheat oven according to directions on pizza dough package.
Season chicken with salt and pepper. Heat oil and butter in a large skillet over medium heat. Brown chicken in oil and butter for 5 to 7 minutes per side; remove from skillet, and set aside.
Place artichoke hearts and mushrooms in the skillet, and saute until mushrooms are brown and tender. Return chicken to skillet, and pour in reserved artichoke liquid and wine. Reduce heat to low, and simmer for about 10 to 15 minutes, until chicken is no longer pink and juices run clear.
Roll out pizza dough and portion the dough into as many calzones as you want.
Place some of the chicken mixture into the center of the dough piece. Sprinkle with mozzarella cheese. Seal the dough around the chicken mixture being careful to completely enclose the contents.
Place the calzones on a greased cookie sheet and bake until the crust is golden brown.
Dip the calzones in the pizza sauce if desired.