Broccoli, Cheddar, and Ranch Chicken Calzones

Cooking Light
Broccoli Cheddar and Ranch Chicken Calzones Recipe

Photo: Jennifer Causey Styling: Claire Spollen

Why order delivery, when you can make pizza at home? Put down that phone right now and bake up a mouthwatering, cheesy broccoli and ranch calzones tonight.

Serves 4 (serving size: 1 calzone)


+ Add To Shopping List
1 portion pizza dough (from Zucchini-Ricotta Pizza)
1/3 cup fat-free buttermilk
2 tablespoons minced fresh chives
2 tablespoons canola mayonnaise
1 tablespoon chopped fresh dill
1 tablespoon cider vinegar
1/2 teaspoon black pepper
1/4 teaspoon crushed red pepper
Dash of kosher salt
2 garlic cloves, grated
2 cups small broccoli florets
6 ounces shredded skinless, boneless rotisserie chicken (about 1 1/2 cups)
4 ounces reduced-fat colby-Jack cheese, shredded (about 1 cup)
1 large egg, lightly beaten


Hands-on: 16 Minutes
Total: 50 Minutes

1. Preheat oven to 450°.

2. Cut dough into 4 equal portions; cover and let stand 10 minutes.

3. Combine buttermilk and next 8 ingredients (through garlic).

4. Steam broccoli 1 minute. Rinse with cold water; drain. Combine broccoli, buttermilk mixture, chicken, and cheese in a large bowl.

5. Roll each dough portion into a 6 1/2-inch circle. Place about 1 cup filling slightly off-center on each. Fold dough over filling; crimp edges to seal. Place on a parchment-lined baking sheet. Bake at 450° for 10 minutes. Brush with egg; bake at 450° for 10 minutes.

Created date

April 2016

Nutritional Information

Calories 416
Fat 13 g
Satfat 4.6 g
Monofat 5.3 g
Polyfat 1.7 g
Protein 31 g
Carbohydrate 40 g
Fiber 7 g
Cholesterol 100 mg
Iron 4 mg
Sodium 711 mg
Calcium 506 mg
Sugars 1 g
Est. Added Sugars 1 g