Cheesy Broccoli, Chicken & Pesto Calzone

Cheesy Broccoli, Chicken & Pesto Calzone
COMMENTS
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    [post_date] => 2017-10-19 06:57:18
    [post_date_gmt] => 2017-10-19 12:57:18
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    [post_title] => Cheesy Broccoli, Chicken & Pesto Calzone
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    [post_modified] => 2017-11-18 10:16:17
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    [guid] => http://llbalanced.com/?post_type=recipe&p=8157
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10.19
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TOTAL TIME :25minutes30minutes5minutes
2calzones
INGREDIENTS
  • CALZONE INGREDIENTS
  • 1 batch basil pesto (below) (or 1 1/2 cups store bought pesto!)
  • 1 lb whole wheat pizza dough
  • 2 lbs boneless skinless chicken breast
  • 1 tablespoon avocado oil
  • 1 1/2 teaspoons sea salt
  • 1/2 teaspoon black pepper
  • 12 ounces broccoli florets, cut into small 1" pieces
  • 1 teaspoon onion powder
  • 8 ounces grated white cheddar cheese or gouda ( I use TJs goat gouda slices)
  • 8 ounces goat cheese
  • 2 tablespoons softened butter
  • PESTO INGREDIENTS
  • 4 packed cups fresh basil leaves
  • 3/4 cup raw cashews
  • 2 cloves garlic
  • 1/4 cup nutritional yeast
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon sea salt
  • pinch black pepper
  • Optional: 1 tablespoon white miso paste
  • 1/2 cup olive oil
DIRECTIONS
CALZONE
  1. Make Basil Pesto and set aside (if making). Take dough out of the fridge and allow to rest on the counter. Cut chicken into 1" pieces (the smaller the better!). Heat a large skillet to medium heat and add avocado oil. When oil moves quickly around the pan, add chicken and 1 teaspoon sea salt. Cook chicken until no pink remains, 4-5 minutes. At this point, if there is excess liquid in the skillet, drain it. Too much water will prevent searing. Continue to cook the chicken, stirring only every few minutes and allowing it to brown. We want to get some brown bits on the pan as well, so don't be afraid to let it "burn" a little. This should take about 15 minutes. When chicken is golden brown around the edges, transfer it to a colander in the sink.
  2. Add a splash of water to the pan (still on medium-medium low heat) and use a spatula to scrape off the brown bits, making a little brown "sauce". Add broccoli, remaining 1/2 teaspoon sea salt, remaining teaspoon black pepper and onion powder. Cook broccoli, stirring every few minutes, until it is knife-tender but still firm, approximately 6-8 minutes. Stir chicken into the broccoli, turn off pan and set aside.
  3. Preheat oven to 375 and line two large baking sheets with nonstick parchment paper. Place dough on parchment and gently knead into 13x9 shaped rectangles. It's ok if you make little tears in the dough, just pinch it back together. FOR EACH CALZONE: Spread your 3/4 cup pesto (homemade or store bought) evenly over dough. Then along one half of the dough (long-ways), crumble half of the goat cheese. Top with half of the chicken/broccoli mixture. Finally, top with half of the shredded cheese or 4 1-ounce slices.
  4. Carefully, pull the half of dough that only has pesto over the half with fillings. Pinch dough halves together, closing your calzone. I find it helpful to wet my fingers a bit and smooth the seam together. Use a sharp knife to cut diagonal slits along the top (see pictures). Brush 1 tablespoon butter over each calzone. Bake calzones for 25 minutes, or until you can see the cheese bubbling through the slits and dough is slightly firm to touch. Allow to cool 5 minutes before slicing. You also want to use a very sharp knife to slice. Calzone will keep for 4 days in the fridge if the chicken was fresh upon use. To reheat, place in the oven at 300 degrees until you see the cheese bubbling again.
PESTO
  1. Combine all ingredients in a food processor and puree until it forms a pesto consistency--you can make it as smooth or chunky as you like.
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Previous Posts:

  • Tracey

    made this tonight!! Every recipe I have made of yours has been soo good! This calzone is easy and soo yummy!!!

    • Laura Lea Goldberg

      Yayyyyy!!! So glad you love it! Thanks so much for sharing!

  • Hannah Harris

    I just tried making this and i felt like the 1lb of dough was not enough to create 4 13×9 panels. I have never worked with pizza dough so maybe i didn’t knead it correctly, but i just made one very large calzone. It is in the oven now! I’m hoping it still tastes just as good.

    • Laura Lea Goldberg

      Hi! I think that should work! Let me know how it turns out. You have to knead the dough and spread it pretty thinly to get the panels, so it takes a little elbow grease but it usually will get there!

  • Ashley Clark

    Roughly how many servings is each calzone?

    • Laura Lea Goldberg

      Maybe 6-8?

      • Ashley Clark

        Perfect! That is what I was thinking as well. Making it tonight!

  • Marcee Lunsford

    this maybe a stupid question, but….i am making the pesto instead of buying it. do i just put all of the pesto ingredients in the blender? i did not see directions for mixing the ingredients unless i have just overlooked them.

    • Laura Lea Goldberg

      Hi love!!! I’m sorry that might be my bad! Yes just place everything in a food processor and blend until it reaches whatever texture you like with pesto!

      • Marcee Lunsford

        perfect – kinda thought so😉 thank you!!

  • Grace Williams

    TOO good. Made this last night for my boyfriend and Sister and they ate every last bit of it.

    • Laura Lea Bryant

      Yayyy!! So glad you hear that it was a success! Thank you for sharing!

  • Kayla Ragan

    So good! I’ve made this twice now, and tonight my boyfriend and I ate every last bit. Next time I think I’ll make two so that we can freeze one to use later.

    • Laura Lea Bryant

      That’s a great idea!!! I’m thrilled y’all loved the recipe! xoxo

  • Sharron Ridler

    Hi Laura, this recipe is just fabulous, thank you! Could I please check, is the salt quantities correct? I reduced quite substantially and still it was on the salty side. I’m in the UK so it may be that our pizza dough is also different?! Thank you 🙂

    • Laura Lea Goldberg

      Hi! No I do use 1 tsp for the recipe! Are you using table salt or sea salt?

      • Sharron Ridler

        Hi Laura, thank you for replying. You use 1 tsp in the pesto as well as 1 tbsp in the main dish. I will use 1 tsp going forward, thank you 🙂

        • Laura Lea Goldberg

          Yikes thank you!!! I will change that! I assume the other people who’ve made it adjusted, lol!