Tuesday, January 10, 2012

Chicken Calzone

My husband took one bite of this and said, "Top Five!"  This is from The America's Test Kitchen Family Cookbook. 
2 10 ounce packages frozen broccoli spears, thawed and chopped
4 Cups shredded Mozzarella (I used 2 cups to reduce fat)
2 Cups cooked chicken, cubed or shredded
1/2 Cup Pesto
2 pre- made pizza crusts
1 Tbsp olive oil for oiling the pizza sheet
Flour for counter
Salt & Pepper to taste

Adjust an oven rack to the middle position and heat the oven to 450.   Pat the broccoli dry, then toss with teh mozzarella, chicken, and pesto.  Season with salt and pepper to taste.  On a lightly floured counter, roll out the dough into 2, 12 inch circles about 1/4 inch thick.  Add the filling leaving 1 inch  border along the edges.    Brush the edges of dough with water.  Add top dough and press the edges to seal.   Transfer to oiled baking sheet.  Use a sharp knife to cut 5 slits diagonally across the top of the calzone.   Brush oil over the tops and sprinkle with coarse salt.  Bake until golden about 15 minutes.    

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