Pesto-Chicken Calzones

The ultimate after-work, no-fuss meal. Packed with flavor--and vitamins, thanks to the broccoli. Prep and Cook Time: about 45 minutes.

Yield: Makes 4 servings

Ingredients

• 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

Preparation

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.

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

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.

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.

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.

Note: Nutritional analysis is per serving.

Nutritional Information

Calories:

586 (38% from fat)

Protein:

31g

Fat:

25g (sat 9)

Carbohydrate:

61g

Fiber:

3.6g

Sodium:

1545mg

Cholesterol:

65mg