Pesto-Chicken Calzones

These Pesto-Chicken Calzones make the ultimate after-work, no-fuss meal. Packed with flavor--and vitamins, thanks to the broccoli.


Makes 4 servings
Total time: 45 Minutes

Recipe from


Recipe Time

Total: 45 Minutes

Nutritional Information

Calories 586
Caloriesfromfat 38 %
Protein 31 g
Fat 25 g
Satfat 9 g
Carbohydrate 61 g
Fiber 3.6 g
Sodium 1545 mg
Cholesterol 65 mg


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


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.