Pesto-Chicken Calzones

Ingredients

• 1 cup broccoli cooked chopped
• 4 servings olive oil 
• 0.5 cup pesto 
• 1 pound purchased pizza dough at room temperature
• 4 oz meat from a rotisserie chicken shredded cooked
• 1.3 cups mozzarella cheese shredded

Equipment

• baking sheet
• oven
• aluminum foil
• rolling pin

Directions

1. Preheat oven to 45
2. On a lightly floured surface, divide dough into four equal pieces. Using a lightly floured rolling pin or your hands, roll or stretch each piece into a 6-inch round. If dough shrinks, let it rest about 5 minutes, then roll again.
3. Divide mozzarella among the dough rounds, then top equally with pesto, broccoli, and chicken.
4. Gently pull half of dough over filling to make a half-moon shape. Fold bottom edge over top edge and pinch firmly to seal.
5. Brush calzone tops lightly with olive oil.
6. Transfer to a large baking sheet.
7. Bake calzones on middle rack until golden brown, 20 to 25 minutes (15 to 20 minutes in a convection oven).
8. Let cool about 5 minutes, then transfer to plates.
9. Note: To make in advance, prepare through step 3, then freeze on a baking sheet. When frozen, wrap each calzone with aluminum foil and keep in freezer for up to 1 month.
10. Bake at 375 for 30 to 35 minutes, until browned and cooked through.