Pesto Chicken, Mushroom, and Swiss Calzone
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Servings: 4
- Course: Main Dish
The Girl Who Ate Everything masters this perfect, cheesy calzone that’s great for lunch or dinner.
Reynolds Kitchens® Tips
Reynolds Kitchens Tip
Place leftovers in a Reynolds Disposable Heat & Eat container and enjoy for lunch the next day with no clean up!
Ingredients
- 1 (16 ounce) round of pizza dough
- 8 ounces sliced white mushrooms
- 2 cups shredded rotisserie chicken
- 3 tablespoons prepared pesto
- 8 ounces shredded Swiss Cheese
Directions
Step 1
Preheat oven to 450 degrees F. Line a baking sheet with parchment paper or spray with cooking spray.
Step 2
Sauté the mushrooms in a skillet until the mushrooms give up their juice and are brown. Set aside.
Step 3
In a medium bowl, combine the chicken and the pesto and toss to combine.
Step 4
Divide the pizza dough in half and roll each section into a circle on a floured surface.
Step 5
To assemble the calzones, spread half of the chicken onto the bottom 1/3 of each round of dough. Top each chicken mixture with the mushrooms and Swiss cheese. Take the top portion of dough and fold over. Press to seal.
Step 6
Bake for 10-15 minutes or until the outside is golden brown. Slice and serve.
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