Chicken, Artichoke, and Spinach Calzone

This recipe is from Cook's Country magazine and is delicious.

1 Rotisserie chicken, skin discarded, meat shredded into bite-sized pieces. (or about 2 breasts in the crockpot, then shredded)
9 oz. frozen artichoke hearts, thawed, patted dry, and chopped
2 c. baby spinach
1 1/2 c. low-moisture mozzarella cheese, shredded
1 c. crumbled feta cheese
1/4 c. chopped fresh basil
1/2 tsp. salt
1/4 tsp. pepper
1 (1 lb) ball ready-made pizza dough
2 Tbsp olive oil

1. Adjust oven rack to upper-middle position and heat oven to 450 degrees. Combine chicken, artichokes, spinach, mozarella, feta, basil, salt, and pepper in a bowl.

2. Divide dough in half. On lightly floured counter, roll dough into two 9-in rounds. Working one at a time, place half of filling over half of dough, leaving 1 in border around edges. Brush edges with water, fold dough over filling, and crimp to seal. Repeat with remaining dough and filling.

3. Brush rimmed baking sheet with 1 Tbsp. oil, transfer calzones to prepared sheet and cut two 1 in slits in top of each calzone. Brush with remaining 1 Tbsp oil and bake until golden brown, about 20 minutes. Serve.

Yummy!