(I use a pre-made pizza crust for this recipe to reduce the prep time.)
Ingredients:
1 – Pillsbury pizza crust
¼ c. pizza sauce
4 oz. chicken breast, cooked and diced
¼ c. green pepper, diced
¼ c. onion, diced
2 cloves garlic, minced
12 kalamata olives, pitted and sliced
½ c. fresh mushrooms, stems removed, sliced
1/8 tsp each dried oregano, basil, and thyme
1 c. shredded cheese of your choice (try Kraft’s Four Cheese Italiano Shredded Cheese or Kraft’s Tex Mex blend… or ½ cup of each combined)
1 tbsp. extra virgin olive oil
Method:
-cook chicken breast and set aside
-when chicken is cool to the touch, dice into cubes
-preheat oven to 400
-on a greased cookie sheet (I use Pam’s olive oil spray), roll out pizza crust
-spread pizza sauce over crust leaving about 2 inches around the edges bare
-in a bowl, combine chicken breast, peppers, onion, garlic, olives, mushrooms and spices
-spread mixture onto the middle of the pizza crust like a log, leaving 2 inches between the log and the end of the crust (see the pic below that I totally ripped off the Internet, showing you the basic idea... I was too rushy rush rush to take a pic while I was in the middle of cooking)
-if you prefer the cheese inside the calzone, sprinkle it on top of the mixture now
-flip bottom part of crust over the filling until the bottom edge is even with the top edge of the crust
-pinch edges forming a half moon shape (again, another pic that I stole from the net to show you what I'm blathering away about)
-using a knife cut four small slits in the top of the calzone
-brush with olive oil
-put in the oven for 15minutes
-remove from oven and sprinkle with cheese if you have not already
-return to oven until cheese is browned and bubbling
-remove from oven and slice into four sections; serve while hot
