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Lunch / Dinner

Mediterranean Chicken Calzones

Can you believe 30 minutes are all you need to get a hot, comforting calzone on the table? These quick and easy calzones are stuffed with basil, chicken, roasted peppers, and sun-dried tomatoes for a taste of the Mediterranean.


4 servings

Total Time

30 minutes

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Test Kitchen Tip

Calzones can also be cooked on a baking sheet instead of a baking stone.


Preheat oven to 425° with a baking stone on middle rack.

Heat 2 Tbsp. oil in a nonstick skillet over medium-high. Add onion and sun-dried tomatoes, cook until onion begins to soften, 3 minutes.

Stir in Italian seasoning and garlic; cook until fragrant, 1 minute. Add chicken and roasted peppers, then cook to heat through; season with salt.

Roll dough, on a lightly floured surface, to a 10×14–inch rectangle, then cut into quarters.

Spread ¼ cup pesto onto each dough quarter, leaving a ½–inch border around edges. On half of each dough quarter, sprinkle 2 Tbsp. mozzarella, one-fourth chicken mixture, 1 Tbsp. basil, and 2 Tbsp. mozzarella. Stretch dough over filling then crimp by hand or with a fork to seal. Pierce tops of calzones with a fork.

Brush calzones with remaining 1 Tbsp. oil and sprinkle with salt. Bake calzones on baking stone until golden brown, 1012 minutes.

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