Chicken Cheese and
Broccoli Calzone Recipe

Follow this Chicken, Cheese, and
Broccoli Calzone Recipe to make calzones that are not too bready. Each bite will have the perfect ratio of tender crust to cheesy filling. However, with so much filling packed into the dough, the challenge is to prevent the crust from getting soggy. If you use pesto instead of the traditional runny red sauce, you will be able to pack flavor into the filling and keep it dry. (You can always serve tomato sauce on the side if you wish.) Add to that chopped broccoli, shredded mozzarella, and thinly sliced chicken, turkey, or sausage, and a complete meal is served.

Store-bought pizza dough, dough from your local piz­zeria, or one 12-ounce pop-up canister of pizza dough all work here. Serve with a simple tomato sauce on the side. You can also use cooked turkey or cooked and sliced sausage in place of the chicken in a pinch.

Chicken Cheese and
Broccoli Calzone Process

Adjust oven rack to middle position and heat oven to 450 degrees. Pat broccoli dry and toss with mozzarella, chicken, and pesto. Season with salt and pepper to taste.

On floured counter, roll out dough to 12-inch round, about ¼ inch thick. Mound filling over half of dough, leaving 1-inch border around edge. Brush edges of dough with water. Fold the other half of dough over filling and press edges to seal.

Grease baking sheet with 1 tablespoon oil. Slide wide spatula under calzone and transfer to baking sheet. Use a sharp knife or kitchen shears to cut 5 slits diagonally across the top of the calzone.

Brush remaining tablespoon oil over top and sprinkle with coarse · salt (if using). Bake until golden, 15 to 20 minutes. Cool briefly, cut into slices and serve.

Chicken Cheese and
Broccoli Calzone Ingredients

1 (10-ounce) package frozen broccoli, thawed and chopped coarse
2 cups shredded part-skim mozzarella
2 cups shredded cooked chicken
cup pesto
Salt and ground black pepper
Flour for counter
1 pound pizza dough
2 tablespoons olive oil
Kosher salt (optional)