Cheesy Broccoli, Chicken & Pesto Calzone

Posted on by llbalanced
Cheesy Broccoli, Chicken & Pesto Calzone
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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] => 2020-11-22 20:52:54
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10.19

Y'all is it THAT time.

For the majority, football season evokes excitement, camaraderie, patriotism and a (somewhat) healthy sense of competition.

For the minority i.e. me, football season evokes creativity...for how to spend my time when everyone else is watching football.

I've had the game explained to me countless times. I've enjoyed the "best" seats in the house at winning home games.

But.I.just.can't.get.into.it.

So what's a girl to do? Make lemonade out of lemons. Or, make cheesy calzones out of pizza dough!

Seriously though, this calzone is everything you want on a chilly, lazy fall Sunday. It's comfort food, using much higher quality and healthier versions of traditional foods: whole wheat flour for white, grass-fed REAL cheese (and bonus, goat cheese can be easier to digest that cow's dairy), homemade pesto using high quality fats instead of vegetable oils and free-range chicken. The result is something uber flavorful, easy-peasy and satisfying to the pickiest eaters.

NOTE: I totally get that some people don't have access to/can't afford the grassfed dairy and free-range chicken. No problem! Just do the best you can. Pick one or another, or neither, knowing that this is a still a better alternative that greasy processed order-in pizza. We're going for progress, not perfection!

Which is also why I'm totally cool with enjoying some gluten-FULL goods every now and again, since I don't have an intolerance or sensitivity (or, obviously, an allergy or Celiac disease). You should know if it works for YOU based on how you feel, so check in! Do you have IBS or major lethargy after eating some whole wheat bread? Might not be for you. I personally feel great including wheat based foods in my diet in moderation. You can also work with a dietician or functional MD to be tested for any and all of the above.

If you're like me, then the 99c pizza dough from Trader Joes is an EPIC easy way to enjoy yeasted bread without having to make it! I'm definitely going to play around with it as the dough for cinnamon rolls! If you don't live near a TJs, I bet your local pizza place can slice of a pound of dough for you!

Whether you're watching the game or waiting for it to end like me, this insanely delicious calzone can be a welcome addition to your Sunday routine!

Please tag me on instagram @lauraleabalanced #llbalanced to show me your creations!

 

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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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