Best Chicken Olive Calzones Recipes

Best Chicken Calzone from Home image

Provided by Artandkitchen

Time 35m

Yield 4 serving(s)

Number Of Ingredients 13

1 -2 tablespoon olive oil, to taste
4 garlic cloves, minced
1 medium red bell pepper, diced (about 1/2 cup)
5 large sun-dried tomatoes, diced
1 teaspoon thyme
1/4 teaspoon chili powder, to taste
salt and pepper
1 (10 ounce) can refrigerated pizza dough
2 chicken breasts, cooked and shredded (about 1/2 pound)
2 -4 ounces havarti cheese, in slices (quantity to taste)
12 leaves fresh basil
olive oil
1 (10 ounce) can refrigerated pizza dough

Steps:

Preheat the oven at 400°F.
Sauté garlic and red bell pepper, in olive oil, for about 3 minutes (just enough to "combine" the flavors). Put aside to cool.
In a bowl combine sun-dried tomatoes, thyme, chili and red pepper mixture. Toss until well mixed. Season with salt and pepper.
Unroll pizza dough onto clean work surface.
Pat out to 15x11-inch rectangle; cut in half lengthwise, then in half crosswise to form 4 rectangles.
Place the dough pieces on a floured surface.
Spread a 1/4 of the shredded chicken on one side of each dough piece. Be sure to leave 1/2 inch of the dough border free.
Place one slice of cheese over each portion.
Spread the vegetable mix over the cheese.
Add 3 leaves fresh basil to each calzone.
Brush the dough borders with little water and cover the filling with the dough (using the side without filling) and seal edges with fork.
Place on baking sheet sprayed with cooking spray and cook for about 20 minutes or as desired until golden brown/middle down.
Serve warm or cold as sandwiches.

Nutrition Facts : Calories 223.9, Fat 14, SaturatedFat 4.8, Cholesterol 60.9, Sodium 209.6, Carbohydrate 4.6, Fiber 1.1, Sugar 2.2, Protein 19.5

Artichoke Chicken Calzones image

Provided by Tiffiny 2

Time 47m

Yield 6 calzones, 6 serving(s)

Number Of Ingredients 11

1 (14 ounce) can artichoke hearts, drained & finely chopped
1 dash salt
1 dash black pepper
1 minced garlic clove (I used 2)
2 cups fresh spinach leaves, thinly sliced
5 ounces shredded provolone cheese
5 ounces shredded cooked chicken
1 teaspoon extra virgin olive oil
2 teaspoons cornmeal
1 (10 ounce) can prepared pizza crust
1 -2 cup of your favorite marinara sauce, for dipping

Steps:

Preheat oven to 425 degrees.
Pat chopped and drained artichokes dry with papertowels.
In large bowl, combine artichokes, pepper, salt and garlic.
Add spinach, chicken & shredded provolone- Gently toss.
Line your largest cookie sheet with foil.
Pour olive oil over foil and brush or spread with back of spoon evenly over foil.
Sprinkle cornmeal over oil.
Unroll pizza dough onto prepared cookie sheet, use a roller pizza cutter and cut the dough into 6 even sections.
Cover and let sit 5 minutes.
Pat each section into 5 by 6 inch sheets.
Spoon mixture onto half of rectangle sheet making sure not to cross the diagonal.
Fold across the diagonal to make triangle calzones and squeeze edges of dough to create a seal.
Bake on center rack for 12 minutes or until golden.

Easy Chicken Calzones image

Provided by Sarah Caron

Categories Entree

Time 1h

Yield 4

Number Of Ingredients 5

1 can (13.8 oz) refrigerated Pillsbury™ Classic Crust Pizza Crust
1/4 cup part-skim ricotta cheese
1/2 teaspoon herbes de Provence
1 cup chopped cooked chicken
1 cup shredded Italian cheese blend (4 oz)

Steps:

Place baking stone in oven. Heat oven to 425°F. Let stone heat in oven 30 minutes.
On pizza peel sprinkled with cornmeal, unroll dough. Spread ricotta cheese evenly over dough to about 1/2 inch from edge. Sprinkle with herbs de Provence. Sprinkle chicken over half of dough; top chicken with cheese blend.
Fold dough in half over filling to form pocket; press edges to seal. Slide calzone onto heated baking stone.
Bake 18 to 20 minutes or until golden brown. Cool 10 minutes before serving.

Nutrition Facts : ServingSize 1 Serving