kelly said

a recipe repository

26 July 2006

Chicken Calzones (Cooks Illustrated

Easy Chicken Calzones

Serves 4

Although homemade pizza dough is a snap to make, store-bought pizza dough works fine here and makes this a perfect recipe for a busy school night. You will need two 16-ounce bags of fresh, store-bought dough (or two 12-ounce pop-up canisters). If you like you can serve this with a simple tomato sauce.
2 (10-ounce) packages frozen broccoli spears , thawed and chopped medium
1 pound whole-milk mozzarella cheese or part-skim, shredded (4 cups)
2 cups medium-chopped cooked chicken (1 pound)
1/2 cup pesto , homemade or store-bought
Table salt and ground black pepper
Flour for the counter
2 pounds pizza dough (see note above)
1 tablespoon extra virgin olive oil , plus extra for oiling the baking sheet
Coarse salt 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 the mozzarella, 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. Following the photo, mound half of the filling onto one side of the dough, leaving a 1-inch border along the edges. Brush the edges of the dough with water. Fold the other half of 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 or kitchen shears 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.