Wednesday, March 5, 2008

Chicken Calzones

The America's Test Kitchen Family Cookbook

2 (10 oz) packages frozen broccoli (thawed and chopped medium)
1 lb shredded mozzarella (4 c)
2 c medium chopped cooked chicken (1lb) I used Perdue Shortcuts
1/2c Pesto I used Buitoni
salt and pepper
flour for the counter
2 lbs pizza dough
1T extra virgin olive oil plus extra for oiling the baking sheet
coarse or kosher salt (optional)

1. Adjust an oven rack to the middle position and heat the oven to 450 degrees. Pat the broccoli dry, then toss with cheese, chicken, and pesto. Season with salt and pepper to taste.
2. On a lightly floured counter, roll out half the dough to a 12-inch round, about 1/4 inch thick. Mound half of the filling onto one side of the dough, leaving a 1" border along the edges. Brush the edges with water. Fold the other half the dough over the filling and press the edges to seal. Repeat with the remaining dough and filling.
3. Transfer the calzones to an oiled baking sheet. Use a sharp knife to cut 5 slits diagonally across the top of each calzone. Brush the oil over the tops and sprinkle with coarse salt (if using). Bake until golden, about 15 minutes.

DELISH! I used homemade whole wheat dough (see below), topped it with some Italian seasonings and garlic powder and served it with jarred spaghetti sauce. Really liked this--certainly not restaurant quality, but pretty good for home.

I even snacked on the filling as the calzone was baking and it was pretty darn tasty--I might one day put it on a sandwich by itself or maybe as a pizza topping.

Yet another keeper from the ATK!

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