Tag Archives: pesto

Pesto Chicken Calzones

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!

I like super crispy well done pizza crust :)

I like super crispy, well-done pizza crust 🙂

You layer.

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.



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Pesto Portabello Panini


The other day my mom came over to my house and we spent the whole day reading instruction manuals and putting together the baby gear I received. I’m not sure whether to be thankful for those instructions, or rip them ALL to shreds in frustration! It actually went really well and we had a great time, with only a few minor setbacks- and in the end, we had put together 4 baby items! High-five, mom.


Then we were starved. And I had planned exactly what I wanted to make for this very occasion.


One of my favorite bloggers made this a while back and I have been dreaming about it ever since. I knew my mom would love it too, so this was the day! All you need is some onions, mozzarella cheese, pesto, tomatoes, and portabello mushrooms. And bread. Bread is good for sandwiches.


No, there’s no meat on this sandwich. I realize that means it’s ‘out’ for some of you… but do me a favor and just give it a chance. The thick roasted mushroom really does have a meaty flavor and makes you not even miss the deli meat you’d normally put on it. In fact, you might find yourself wondering why you even use deli meat to begin with.



Pesto Portabello Panini

adapted from Yes, I Want Cake

makes 2

4 slices whole wheat bread, buttered

2 Portabello mushrooms

1 Tbsp soy sauce

1 Tbsp Balsamic vinegar

1 small onion, sauteed

4 tomato slices

1/2 cup shredded mozzarella

1/4 cup pesto

Put the mushrooms (smooth side down) in a pan. Drizzle the soy sauce and balsamic vinegar on them and bake at 450 degrees for about 10–15 minutes, until the mushroom is soft and filled with liquid. When cooled, slice.

Put the pesto on both sides of the bread, layer the other ingredients, including the mushrooms. Cook in a panini press for a couple of minutes or until cheese is melted and bread is toasted. If you don’t have a panini press, just press the sandwich in a pan on the stove with a saucepan (or something heavy) on top of it.

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Filed under Baby, Family, Food Stuffs.