pat's Recipe

White Calzones

Category: Poultry

1 (13.8-oz) can refrigerated pizza dough
4 tsp prepared basil pesto
1/2 lb 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, 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 spinash, 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 evely over half of each dough piece, leaving a 1-inch border around sides of dough. Place on prepared baking sheet.
Place 3 slices 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. Spon chicken mixture evenly over mozarella; 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