Chicken and Basil Calzones

Yum, these were so good.
D said they were pretty easy after the first one. He said the dough was a little hard to work with becauuse it was thin. We added mushrooms to the mix.

We served with spinach, mushroom, tomatoes and feta.

Chicken and Basil Calzones

Ground chicken breast is a lean alternative to beef. Substitute ground sirloin, if you prefer. Total time: 40 minutes.

Cooking spray
2 garlic cloves, minced
1 pound ground chicken breast (added mushrooms)
3/4 cup prepared pizza sauce (used classico marinara sauce)
1/4 teaspoon crushed red pepper
1/4 cup chopped fresh basil
1 (13.8-ounce) can refrigerated pizza crust dough
1/2 cup (2 ounces) shredded part-skim mozzarella cheese

1. Preheat oven to 425°.

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. 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.

Yield: 4 servings (serving size: 1 calzone)

CALORIES 459 (14% from fat); FAT 7.1g (sat 1.8g,mono 1g,poly 0.4g); IRON 3.7mg; CHOLESTEROL 74mg; CALCIUM 111mg; CARBOHYDRATE 56.4g; SODIUM 919mg; PROTEIN 39.1g; FIBER 3g

Cooking Light, DECEMBER 2008