Hoooo man. It was pizza night on Saturday.
….and on Tuesday, but who’s keeping track?
Saturday, however, was homemade pizza night!! I have been cooking not so much during the week because of school and work and Curtis has been picking up my slack by coming home and cleaning up my messy kitchen on his lunch (?!)and vacuuming the house on his day off, so I really needed to pick up my game a little 😉
It took maybe 10 minutes to prep and 25 minutes in the oven, so I’m not even sure this counts as ‘picking up my game’ but at least he got a hot, homemade, scrumptious meal!
Layer the pesto, layer the cheese, layer some garlic, layer the chicken…
Pesto Chicken Calzones
2 cans chicken (drained)
1 small container pesto (I used Buitoni Reduced fat Basil Pesto) which was about 3/4 of a cup
about 1 1/2 cups grated fresh mozzarella
1 can whole wheat Pillsbury Pizza dough, laid flat and cut into quarters
About 2 TBSP chopped garlic
1 TBSP oregano
2 TBSP grated parmesan
Salt and pepper to taste
1 jar of marinara sauce
Preheat oven to 400.
In a bowl, mix the drained chicken with salt and pepper, 1 TBSP garlic, and oregano. Then open the can of pizza dough, lay dough flat and cut in quarters. Layer the pesto and cheese, sprinkle the some garlic, and then add the chicken.
Fold dough over and pinch all the edges together. Arrange on a cookie sheet with edges <—Super important! This has the potential to create a huge mess in the oven. Brush a little bit of softened butter on top and sprinkle some parmesan on each calzone. Bake for about 25 minutes, or until toasted as you like.
Heat up some marinara with some parmesan sprinkled on top in the oven with the calzones for the last 5 minutes of the baking time.