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Pesto-Chicken Calzones

Pesto-Chicken Calzones

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

Sunset APRIL 2006

  • Yield: Makes 4 servings
  • Total: 45 Minutes


  • 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.

Nutritional Information

Amount per serving
  • Calories: 586
  • Calories from fat: 38%
  • Protein: 31g
  • Fat: 25g
  • Saturated fat: 9g
  • Carbohydrate: 61g
  • Fiber: 3.6g
  • Sodium: 1545mg
  • Cholesterol: 65mg

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Pesto-Chicken Calzones Recipe