Carbohydrate Friday!

What’s better than pizza on a Friday night? Okay, right. Nothing. Second best? Yup. Calzones. Happy carbo-loading!

CHICKEN ARTICHOKE PESTO CALZONE

Pizza dough, at room temperature (I’m lazy so I use Pillsbury, but you can make your own)
Pesto (I like Classico, but again – you can make your own)
Grilled chicken, cut into bite-sized pieces
Canned artichokes, drained and coarsely chopped
Shredded mozzarella cheese
Olive oil for brushing

Directions:
Preheat the oven to 500 degrees F. On a lightly floured work surface, divide the pizza dough into two (or more) equal pieces.  Stretch or roll out each piece into a circle, about 7-8 inches in diameter.  On one half of each dough round, spread a layer of pesto, leaving a half-inch border around the edge.  Top with grilled chicken pieces and artichokes.  Sprinkle with mozzarella cheese.

Fold the other half of the dough over to cover the toppings and form a semi-circle.  Press the free edges of dough together to seal the filling inside.  Carefully transfer the finished calzones to a pizza stone (preheat it if you have one) or cookie sheet.  Brush the tops lightly with olive oil and bake until golden brown, about 13-15 minutes.

adapted from Annie’s Eats

About these ads