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Pesto-Chicken Calzones





Yields
Makes 4 servings



Total Time
45 mins

These Pesto-Chicken Calzones make the ultimate after-work, no-fuss meal. Packed with flavor--and vitamins, thanks to the broccoli.

 1 pound purchased pizza dough, at room temperature
 1 1/3 cups shredded mozzarella cheese
 1/2 cup pesto
 1 cup cooked chopped broccoli
 1 cup shredded cooked chicken (about 4 oz.)
  Olive oil
Step 1
1

Preheat oven to 450°. On a lightly floured surface, divide dough into four equal pieces. Using a lightly floured rolling pin or your hands, roll or stretch each piece into a 6-inch round. If dough shrinks, let it rest about 5 minutes, then roll again.

Step 2
2

Divide mozzarella among the dough rounds, then top equally with pesto, broccoli, and chicken.

Step 3
3

Gently pull half of dough over filling to make a half-moon shape. Fold bottom edge over top edge and pinch firmly to seal. Brush calzone tops lightly with olive oil. Transfer to a large baking sheet.

Step 4
4

Bake calzones on middle rack until golden brown, 20 to 25 minutes (15 to 20 minutes in a convection oven). Let cool about 5 minutes, then transfer to plates.

Step 5
5

Note: To make in advance, prepare through step 3, then freeze on a baking sheet. When frozen, wrap each calzone with aluminum foil and keep in freezer for up to 1 month. Bake at 375° for 30 to 35 minutes, until browned and cooked through.

Step 6
6

Note: Nutritional analysis is per serving.

Nutrition Facts

0 servings

Serving size

Amount per serving
Calories586
% Daily Value *
Total Fat 25g33%

Saturated Fat 9g45%
Cholesterol 65mg22%
Sodium 1545mg68%
Total Carbohydrate 61g23%

Dietary Fiber 3.6g13%
Protein 31g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.