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.
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, 10–12 minutes.
% Daily Value*
Total Fat 46g 70%
Saturated Fat 11g 55%
Cholesterol 65mg 21%
Sodium 1513mg 63%
Carbs 57g 19%
*Percent Daily Values are based on a 2,000 calorie diet.