Chicken Pesto Calzones

Ok! Calling all fellow bloggers!!! How do you keep up with the cooking and baking without getting the baker's belly?! I just started this little hobby and wowza (yes...that is a word...) I have decided I better start running. I am short and climb up on the counters to reach the top shelf. Today after performing said feat...there was a jiggle in my mid section that could not be denied. Better get back on my clean eating path...at least once a week, right?! Please send any and all suggestions my way.

Made these for dinner last week. Not terrible for ya. And not bad either. Last summer I made a bunch of pesto with my basil from the garden. It freezes beautifully. This recipe is my favorite way to use it. I have included the dough and calzone instructions and will post the pesto recipe later this week with some picts. Till then, look at these and anticipate when YOU will make these bad boys! Chicken Pesto Calzones Source: My Kitchen Addiction dough from The Pioneer Woman

Toss the following ingredients into your cart...

For the dough...

1 1/2 cups lukewarm water

1 teaspoon dry active yeast

1/2 teaspoon sugar

1/3 cup extra virgin olive oil

1 teaspoon salt

1 1/2 cups unbleached bread flour

2 1/2 cups white whole wheat flour

To finish the calzones:

1 cup pesto

3 cups cooked shredded chicken

4 ounces Provolone Stravecchio cheese, shredded(or substitute any provolone or mozzarella)

Extra virgin olive oil (to drizzle on top)

Italian seasoning

To prepare the dough, combine the lukewarm water, yeast, and sugar in a mixing bowl. Whisk until the yeast and sugar are dissolved in the water. Add the olive oil, salt, and bread flour. Stir until the mixture is smooth. Gradually add the whole wheat flour, stirring with a wooden spoon until the dough starts to pull from the sides of the bowl. Turn the dough onto a lightly floured surface and continue to knead in the rest of the whole wheat flour (or just knead in the bowl, if you prefer) until the dough is smooth. Transfer to a lightly oiled bowl, cover with plastic wrap, and allow the dough to rise for about 1 1/2 – 2 hours.

Once the dough has risen, preheat the oven to 475°F. Lightly grease a baking sheet and set aside. Divide the dough into four portions and spread each portion of the dough into a rectangle/oval on a lightly floured surface. In a mixing bowl, combine the shredded chicken and the pesto. Spoon 1/4 of the chicken pesto mixture onto half of each piece of dough. Top with the provolone cheese. Fold the dough over the filling and pinch the edges to seal the calzone. Transfer each calzone to a cookie sheet and brush with olive oil. Sprinkle with Italian seasoning. I brushed mine with a little parmesan cheese also. Bake for about 12-14 minutes unto golden.