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Broccoli, Cheddar, and Ranch Chicken Calzones

Photo: Jennifer Causey Styling: Claire Spollen

Hands-on time 16 mins
Total time 50 mins
Yield

Serves 4 (serving size: 1 calzone)

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.

Ingredients

  • 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

Nutrition 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

How to Make It

  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.