Pesto-Chicken Calzones

Name: Pesto-Chicken Calzones
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Mediterranean, Italian, European
Ingredients: 237 milliliters cooked chopped broccoli; 4 servings Olive oil; 118 milliliters pesto; 454 grams purchased pizza dough, at room temperature; 113 grams cup shredded cooked chicken (about; 315 milliliters shredded mozzarella cheese

Pesto-Chicken Calzones might be just the main course you are searching for. This recipe covers 13% of your daily requirements of vitamins and minerals. This recipe makes 4 servings with 695 calories, 27g of protein, and 40g of fat each. If you have broccoli, olive oil, mozzarella cheese, and a few other ingredients on hand, you can make it. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

Preheat oven to 45

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Oven

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.

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Dough

Roll

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Rolling Pin

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

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Mozzarella

Broccoli

Whole Chicken

Dough

Pesto

Gently pull half of dough over filling to make a half-moon shape. Fold bottom edge over top edge and pinch firmly to seal.

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Dough

Brush calzone tops lightly with olive oil.

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Olive Oil

Transfer to a large baking sheet.

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Baking Sheet

Bake calzones on middle rack until golden brown, 20 to 25 minutes (15 to 20 minutes in a convection oven).

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Oven

Let cool about 5 minutes, then transfer to plates.

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.

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Wrap

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Aluminum Foil

Baking Sheet

Bake at 375 for 30 to 35 minutes, until browned and cooked through.

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Oven

Equipment

Ingredients

Servings:

237milliliters

cooked chopped broccoli 4servings

Olive oil 118milliliters

pesto 454grams

purchased pizza dough, at room temperature 113grams

cup shredded cooked chicken (about 315milliliters

shredded mozzarella cheese

Recommended wine: Chianti, Trebbiano, Verdicchio

Chianti, Trebbiano, and Verdicchio are my top picks for Italian. Italians know food and they know wine. Trebbiano and Verdicchio are Italian white wines that pair well with fish and white meat, while Chianti is a great Italian red for heavier, bolder dishes. One wine you could try is Mazzei Fonterutoli Chianti Classico. It has 4.4 out of 5 stars and a bottle costs about 32 dollars.