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RECIPE
12 INGREDIENTS8 STEPS50MIN

Chicken and Mushroom Calzone

5.0
2 Ratings
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A Hint of Rosemary
I am a stay-at-home mom mom (sounds better than recently retired, don’t you think?) who loves to spend time in my kitchen.
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Estimated Total: Est. Total:
Fulfilled by
Use purchased pizza dough and leftover chicken to make this yummy treat.

50MIN

Total Time
A Hint of Rosemary
I am a stay-at-home mom mom (sounds better than recently retired, don’t you think?) who loves to spend time in my kitchen.
GO TO BLOG
Ingredients
US / METRIC
Servings:
4
Serves 4
Ingredient List
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1 1/2 cups
Shredded Italian Blend Cheese
1/2 cup
Ricotta Cheese
1/2 cup
1/2 cup
Sliced  Mushrooms
1/2 Tbsp
Italian Seasoning , divided
1/4 tsp
1 lb
Pizza Dough , room temperature
to taste
for rolling out dough
2 Tbsp
Mayonnaise
1
Egg , beaten
to taste
Fresh Basil , chopped
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Nutrition Per Serving
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CALORIES
515
FAT
21.2 g
PROTEIN
30.1 g
CARBS
57.9 g

Directions

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Step 1
In a large bowl, combine the Shredded Italian Blend Cheese (1 1/2 cup), Ricotta Cheese (1/2 cup), Boneless, Skinless Chicken Breast (1/2 cup), Mushroom (1/2 cup), Italian Seasoning (1 teaspoon), and Salt (1/4 teaspoon). Mix well. Cover and chill until ready to fill the calzones.
Step 2
Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
Step 3
Punch the Pizza Dough (16 ounce) down and divide it into two equal portions. On a surface dusted with All-Purpose Flour (to taste), roll each dough portion into an 8 by 10-inch oval.
Step 4
Lightly coat each oval with Mayonnaise (2 tablespoon). Spoon half of the chicken mixture onto one-half of each oval.
Step 5
Fold a short end of each dough oval over its filling, forming 2 half-moon shaped calzones. Roll the bottom edge up and over, twisting and pressing with your thumb to seal as you go. The decorative rolled edge will be substantial so that it doesn't become overly browned during the baking process. Prick the top of each calzone in a few places with a fork to vent.
Step 6
Transfer the calzones to your prepared baking sheet, spacing at least 2 inches apart. Brush the tops with Egg (1) and apply a sprinkling of Italian Seasoning (1/2 teaspoon).
Step 7
Bake for 30 minutes.
Step 8
Transfer to a wire rack and allow to cool. Cut each calzone into four wedges. If desired, garnish with Fresh Basil (to taste) and Grated Parmesan Cheese (to taste).

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Nutrition Per Serving
Calories
515
% Daily Value*
Fat
21.2 g
27%
Saturated Fat
9.3 g
46%
Trans Fat
0.1 g
--
Cholesterol
96.0 mg
32%
Carbohydrates
57.9 g
21%
Fiber
8.4 g
30%
Sugars
0.4 g
--
Protein
30.1 g
60%
Sodium
994.3 mg
43%
Vitamin D
0.3 µg
2%
Calcium
412.5 mg
32%
Iron
3.4 mg
19%
Potassium
128.1 mg
3%
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