Sunday, March 7, 2010

Chicken and Broccoli Calzones

From church cookbook:

2,  10 ounce pkg. frozen broccoli, thawed and chopped medium
1 lb. mozzarella, shredded
2 c. cooked chicken, medium-chopped
1/2 c. Pesto
Salt and Pepper
Flour for the counter
1 pkg. Rhodes Texas size white Rolls
1 Tbsp. extra-virgin olive oil
Course or Kosher salt
Pizza Sauce

Heat the oven to 450 degrees.  Toss the broccoli with the mozzarella, chicken, and pesto.  Season with salt and pepper to taste.

On a lightly floured counter, roll out eat round of dough, about 1/4 inch thick.  Mound about 2 Tbsp of filling onto one side of the dough, leaving a 1 inch border along the edges.  Brush the edges of the dough with water.  Fold the other half of the dough over the filling and press the edges to seal.  Repeat with the remaining dough and filling.

Transfer the calzones to baking sheet covered with parchment paper or Reynolds Release.  Use sharp knife or kitchen shears to cut 3 slits diagonally across the top of each calzone.  Brush the oil over the tops and sprinkle with course salt.  Bake until golden, about 15 minutes.  Serve with pizza sauce for dipping.