Mmmmmm…we love calzones in our house. It’s like pizza night…but with a twist. I keep things really simple and use refrigerated pizza dough most weeknights for quick calzones but you could also use homemade too.
On this night, we made our calzones Florentine style…yum.
This recipe makes 4 large calzones.
1 (13 oz) can of refrigerated pizza dough (I used Pillsbury)
1 pound of cooked and shredded chicken (see my perfect chicken method here)
1 (10 oz) box of frozen spinach, thawed and excess water squeezed out
1 (10 oz) can cream of chicken soup
about 4 to 6 green onions, chopped
1 cup grated Parmesan cheese
Extra Virgin Olive Oil (EVOO
Salt and Pepper
Preheat oven to 425 degrees.
Line a baking sheet with foil and spray with Pam (this will make clean up a cinch!).
In a large mixing bowl, combine the chicken, spinach, soup, onions and cheese (reserving a little cheese for the end). Add in a pinch of salt and pepper. Set aside.
Open the can of pizza dough and spread into a rectangle. Cut into four squares.
On one half of each square, spread out a fourth of your chicken mixture. Take the other half and fold on top. Press the sides down to seal all of your filling in. Then take a tiny drizzle of EVOO (like 1 teaspoon) and brush across the top of each. Sprinkle just a bit of Parmesan on each calzone.
Bake 9-10 minutes or until dough is nice and golden brown.
That’s it! Simple, right? This recipe is great if you have leftover chicken and also great because it can be easily doubled for serving larger crowds. All you need is a big green salad and dinner is done.