I figured that since I have devoted almost 100% of this blog to my pregnancy for the last 5 months (and who doesn’t love a weekly pregnancy photo from yours truly?) I want to go back to posting some recipes. (Please bear with the food photography as I get used to using my camera again; it’s been too long!)
I have had this recipe bookmarked in Cooking Light for quite some time and finally got around to making it this week. The fresh basil added a nice earthy quality to this calzone stuffed with seasoned ground chicken and homemade pizza sauce. Make sure you have extra sauce for dipping!
Chicken Basil Calzones
Adapted from Cooking Light: December 2008
2-3 garlic cloves, minced
1 pound ground chicken breast
3/4 cup pizza sauce
1/4 teaspoon crushed red pepper
Pinch Italian Seasoning
1/4 cup chopped fresh basil
refrigerated pizza crust dough
1/2 cup (2 ounces) shredded part-skim mozzarella cheese
2. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add garlic and chicken to pan; sauté 5 minutes or until chicken is no longer pink, stirring to crumble. Stir in pizza sauce and pepper. Reduce heat, and simmer 5 minutes, stirring occasionally. Add oregano and italian seasoning to tase. Remove from heat; stir in basil. Let stand 10 minutes.
3. Unroll dough onto a baking sheet coated with cooking spray; cut dough into quarters. Pat each portion into an 8 x 6–inch rectangle. Divide chicken mixture evenly among rectangles; top each serving with 2 tablespoons cheese. Working with one rectangle at a time, fold dough in half over filling, pinching edges to seal. Repeat procedure with remaining rectangles. Bake at 425° for 12 minutes or until golden.
I used my homemade pizza sauce which has it's own spice to it so I backed off on the red pepper but if your sauce is store bought I would definitely add the full amount. I served it with a large green salad on the side, delish!
Stay hungry my friends....