> 1 lb thin-sliced chicken cutlets
> 1 tsp lemon pepper seasoning
> 1 tsp olive oil
> 1 (10 oz) pkg chopped frozen spinach, thawed
> 1 (15 oz) can artichoke hearts
> 1 (8 oz) pkg low fat cream cheese
> 1/2 cup grated Parmesan cheese
> 3 (8 oz) pkg Grands crescent rolls
Preheat the oven to 375°F. Season the chicken with lemon pepper. In a large nonstick skillet, heat the oil on medium. Add chicken and cook 2–3 min. per side, until an internal thermometer reads 165°F. Transfer chicken to a cutting board and chop.
Meanwhile, in a fine mesh strainer, press the spinach to remove excess liquid. Drain the artichoke hearts and chop into small pieces. Combine artichoke hearts with the spinach, cream cheese, and Parmesan. Stir in the chicken.
Roll out the dough and divide into 12 squares, pressing seams of 2 triangles together to form square. Fill half of each square with a generous 2 tbsp of the chicken-spinach mixture. Fold dough over the filling, pinching edges to seal.
Arrange calzones on a parchment-lined baking sheet and bake 10–12 min., until golden brown. Let rest before serving. Cool calzones to room temperature before transferring to a container and placing in freezer. To reheat, warm in the microwave for a few minutes until heated through.