Pesto-Chicken Calzones

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 531.4
  • Total Fat: 21.5 g
  • Cholesterol: 44.2 mg
  • Sodium: 1,026.6 mg
  • Total Carbs: 57.5 g
  • Dietary Fiber: 5.0 g
  • Protein: 28.7 g

View full nutritional breakdown of Pesto-Chicken Calzones calories by ingredient
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The ultimate after-work, no-fuss meal. Packed with flavor--and vitamins, thanks to the broccoli. The ultimate after-work, no-fuss meal. Packed with flavor--and vitamins, thanks to the broccoli.
Number of Servings: 4


    1 pound whole wheat pizza dough, at room temperature (pre-made or see recipe for pizza dough)
    1 1/3 cup shredded 2% mozzarella cheese (or part skim)
    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.

Number of Servings: 4

Recipe submitted by SparkPeople user BREEHARDY.

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