Pesto Chicken Calzone
Pesto Chicken Calzone
Serves 2
Five in 25
Five Ingredients
1 16 oz. ball of store-bought pizza dough
4 oz low-moisture mozzarella cheese, freshly grated
8 oz ricotta cheese
½ cup store-bought (refrigerated) basil pesto
6-8 oz of cooked chicken*
From the Pantry
Flour
Olive Oil
Preheat your oven (and pizza stone, if you have one) to 475F.
Cut the pizza dough in half and flour a work surface. Form the dough into a ball in your hands and slowly begin to roll the dough out on the floured board using your hands or a rolling pin. Roll into a 10-12 inch circle.
In the top half of the circle, arrange half the ricotta and mozzarella cheeses. Place bites of cooked chicken throughout the cheese and dot the top of the chicken/cheese mixture with half the pesto.
Fold the bottom of the dough over the top half to form the calzone. Fold the seams of the dough together and pinch with your fingers to gently seal. Cut 2-3 slits in the top of the calzone with a sharp knife and brush the top of the dough with olive oil.
Repeat process to make second calzone. Bake at 475F for 15-20 minutes until golden brown on the top and ooey gooey on the inside. Let cool for at least 5 minutes before eating.
*You can use leftover chicken or purchase cooked chicken from your local deli or meat market.
