Chicken, Cheese, and Broccoli Calzone
2
People talking
America's Test Kitchen
- Ready In:
- 50mins
- Serves:
- Units:
2
People talking
ingredients
- 1 (10 ounce) package frozen broccoli, thawed and chopped coarse
- 2 cups shredded part-skim mozzarella cheese
- 2 cups shredded cooked chicken
- 1⁄4 cup pesto sauce
- salt
- black pepper
- flour, for counter
- 1 lb pizza dough
- 2 tablespoons olive oil
- kosher salt
directions
- Position oven rack in middle position; preheat to 450°.
- Pat broccoli dry and toss with mozzarella, chicken, and pesto; season to taste with salt and pepper.
- On a floured counter, roll out dough to 12-inch round, about ¼ inch thick.
- Mound filling over half of dough, leaving a 1-inch border around edge.
- Brush edges of dough with water.
- Fold other half of dough over filling and press edges to seal.
- Grease baking sheet with 1 tablespoon oil; slide wide spatula under calzone and tranfer to baking sheet.
- Use sharp knife or kitchen shears to cut 5 slits diagonally across top.
- Brush remaining oil over top and sprinkle with coarse salt.
- Bake 15-20 minutes, until golden.
- Cool briefly, cut into slices and serve.
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RECIPE MADE WITH LOVE BY
@ratherbeswimmin
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We made this as written and it was excellent. Tasted like something you would get at a high-end Italian restaurant.Reply
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I think my family would give this a 4.5 actually. It is very good. I chopped the chicken rather than shredding it. Maybe shredding the chicken would push the recipe over the top. I've never had a chicken calzone that I remember. I really liked it for a change of pace. The pesto sauce gave it really good flavor. My husband and kids ate it with Litehouse Ranch Dressing (none of that Kraft stuff for us). Thanks for sharing the recipe.Reply
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