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Grilled Chicken Sun-Dried Tomato & Robusto Calzone

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“from www.parrano.com (maker of robusto cheese) Makes 4 calzones: divide a 1 pound pizza dough ball after refrigerating for an hour or 2, then cut into quarters. Spray a large glass or ceramic dish with Pam. Roll each quarter into a ball, then place in the prepared dish and spray the doughs with Pam. Cover with plastic wrap and set in a warm place for an hour or 2 to let the doughs rise. Ingredients and directions are for each individual calzone.”
READY IN:
1hr 16mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

  • 1 pizza dough, ball (1/4 pound)
  • cooked chicken breast, about 1/2 pound, diced
  • robusto cheese, 1/3 cup, grated
  • 1 tablespoon chopped sun-dried tomato, drained
  • sauteed mushroom, 2 tbsps
  • salt and pepper
  • olive oil

Directions

  1. Preheat oven to 450°F.
  2. On a floured surface, roll out the dough to a large circle.
  3. Arrange some cheese on the bottom half of the dough, and then add the chicken, tomatoes and mushrooms.
  4. Season with salt and pepper.
  5. Top with remaining cheese, fold the dough over top and crimp to seal.
  6. Transfer to an oiled baking pan, rub the top of the calzone with olive oil and bake in a hot oven until puffed and golden brown (about 6 minutes).
  7. Brush with olive oil before serving if you like.

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