Chicken and Tomato Calzones

This is easy and an interesting taste. It's a great and healthy alternative to the boring old beef, tomato and cheese recipe. When I made this, I eyeballed it, so do that too and it should turn out okay. adjust the amount of things too.

• Ready In: 1 hr 20 mins
• Yields: 4 calzones

Ingredients

• 1  large  pizza dough (your favorite)
• 1 1⁄2 cups  shredded  cooked chicken breasts
• 1  cup mushroom, sliced
• 2  cups fresh spinach, roughly chopped
• 3⁄4 cup  finely chopped onion
• 2 -3  tablespoons tomato paste
• 4  garlic cloves
• 1 1⁄2 teaspoons  italian seasoning or 1 1⁄2 teaspoons  pizza seasoning
• 3⁄4 teaspoon thyme
• 1⁄4 cup sun-dried tomato, rehydrated in boiling water. minced
• 12  tablespoons  chopped bottled  roasted red peppers
• 4  tablespoons capers, chopped
• 4  teaspoons red wine vinegar
•  salt and pepper
• 6  tablespoons fat free cream cheese
• 6  tablespoons fat-free cottage cheese or 6  tablespoons ricotta cheese
• 1  cup  shredded fat free mozzarella cheese

• Egg Wash

• 1  egg white
• 2  tablespoons nonfat milk

Directions

1. Spray a nonstick skillet with cooking spray and heat over medium to medium-high heat. Sauté onion for about 4 minutes until it begins to get tender, then add seasoning, thyme, salt and pepper mushrooms and garlic. Sauté until mushrooms begin to get tender.
2. Add tomato paste, sun-dried tomatoes, roasted bell peppers, vinegar, and capers, cook for a minutes. Add spinach and chicken until heated through and spinach is wilted.
3. Divide the dough into 4 sections and roll each of them out to about a 12" diameter.
4. Mix the cream cheese and cottage cheese with a fork, whisk or beater until creamy.
5. Divide the cheese and chicken mixture into four and arrange among the four dough-disks.
6. Top each with about 1/4 cup of mozzarella and fold in each. Crimp the edges with a dull fork. brush over each with the egg wash.
7. Bake at a 400°F oven on a baking sheet coated with tin foil, for about 20 minutes until lightly brown.