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Pesto-Chicken Calzones

Total time 45 mins
Yield Makes 4 servings
These Pesto-Chicken Calzones make the ultimate after-work, no-fuss meal. Packed with flavor--and vitamins, thanks to the broccoli.


  • 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

Nutrition 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

How to Make It

  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.

  5. 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.

  6. Note: Nutritional analysis is per serving.