Shelly's Recipe

WHITE CALZONES

Category: Sandwiches

1 (13.8-oz) can refrigerated pizza dough
4 tsp prepared basil pesto
1⁄2 pound whole milk mozzarella cheese, thinly sliced
1 tbsp butter
1 tbsp olive oil
1⁄2 cup chopped onion
1 clove garlic, minced
2 boneless skinless chicken breasts (about 3⁄4 pound), cut into 1⁄2-inch pieces
1⁄2 tsp salt
1⁄2 tsp ground black pepper
2 cups sliced baby bella mushrooms
3 cups baby spinach, stems removed
1⁄2 cup ricotta cheese
1⁄2 cup grated Parmesan cheese
Marinara sauce (optional)

Preheat oven to 350. Line a baking sheet with parchment paper.

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.

Place 3 slices of mozzarella over pesto on each dough piece; set aside.

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