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White Calzones

From Cooking with Paula Deen, Web Exclusive

White Calzones
Ingredients
  1. 1 (13.8-ounce) can refrigerated pizza dough
  2. 4 teaspoons prepared basil pesto
  3. 1⁄2 pound whole milk mozzarella cheese, thinly sliced
  4. 1 tablespoon butter
  5. 1 tablespoon olive oil
  6. 1⁄2 cup chopped onion
  7. 1 clove garlic, minced
  8. 2 boneless skinless chicken breasts (about 3⁄4 pound), cut into 1⁄2-inch pieces
  9. 1⁄2 teaspoon salt
  10. 1⁄2 teaspoon ground black pepper
  11. 2 cups sliced baby bella mushrooms
  12. 3 cups baby spinach, stems removed
  13. 1⁄2 cup ricotta cheese
  14. 1⁄2 cup grated Parmesan cheese
  15. Marinara sauce (optional)
Instructions
  1. Preheat oven to 350˚. Line a baking sheet with parchment paper.
  2. On a clean flat surface, unroll pizza dough; cut dough in half horizontally. Spread prepared pesto evenly over half of each dough piece, leaving a 1-inch border around sides of dough. Place on prepared baking sheet.
  3. Place 3 slices of mozzarella over pesto on each dough piece; set aside.
  4. In a large skillet, heat butter and olive oil over medium heat. Add onion and garlic, and cook for 2 minutes. Add chicken, salt, and pepper, and cook, stirring frequently, for 4 minutes. Add mushrooms, and cook, stirring frequently, for 4 minutes. Add spinach, and cook, stirring frequently, for 2 minutes. Remove from heat; stir in ricotta and Parmesan. Spoon chicken mixture evenly over mozzarella; place remaining mozzarella over chicken mixture. Fold dough over filling, crimping edges to seal. Bake for 20 to 25 minutes, or until lightly browned. Cool for 5 minutes before serving. Serve with marinara sauce, if desired.
Makes 2 servings