1 rotisserie chicken, skin discarded, meat shredded into bite-size pieces (about 3 cups)
9 ounces frozen artichoke hearts, thawed, patted dry, and chopped
2 ounces baby spinach
6 ounces low-moisture mozzarella cheese, shredded
4 ounces feta cheese, crumbled
1/4 cup chopped fresh Basil
1/2 teaspoon salt
1/4 teaspoon pepper
1 pound ball ready-made pizza dough (Public has these in the bakery department )
2 tablespoon olive oil

Heat oven to 450°.  Combine first 8 ingredients in bowl.

Divide dough in half.  (The dough will be easier to roll if its rolled at room temperature. ) On lightly floured counter, roll dough into 2 9-inch rounds.  Working one at a time, place half of filling over half of dough, leaving a 1-inch border.  Brush edges with water, fold dough over filling, and crimp to seal.  Repeat with remaining dough & filling.

Brush baking sheet with oil.  Transfer calzones to sheet and cut 2 1-inch slits in each.  Brush calzones with oil and bake 20 minutes or until golden brown. 

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