I grabbed a few ingredients to make pizza but when I got home, I realized it could easily be a rolled out pizza, or a deep dish pizza, or a calzone! Love love love how versatile Italian dishes can be!
1 head broccoli
2 chicken breasts
½ cup breadcrumbs
¼ cup Parmesan
2 cups shredded mozzarella
1 cup alfredo sauce
2 tbs cornmeal or wheat germ
Cut chicken breasts into thirds and roll in breadcrumbs and Parmesan before pan frying in olive oil.
When chicken is cooked, rough chop it into bite size pieces.
Rough chop yellow onion and caramelize onions in the same pan the chicken cooked in.
Steam broccoli florets.
Spread out dough onto a sheet pan sprayed with non-stick spray and sprinkled with wheatgerm. Leave half of dough hanging off the edge to become the top.
Layer cheese, chicken, broccoli, sauce and repeat. Pile it high!
Close the calzone by wrapping the hanging edge over the filled half. Press tightly to close.
Make a few air-vent slits across the top and brush with olive oil or egg wash.
Bake 35 minutes at 400.
Let stand 5 minutes before slicing.
I’ve said it before, and I’ll say it again. The key to the best calzones is filling with much more filling than seems appropriate. It settles and should be dense.
I liked this combo and thought it would be easy options from the freezer if you have them on hand. Mr. J didn’t think the broccoli was necessary, but it was OK. I always think a veggie and some color are necessary. Leftovers are also one of my favorite aspects to a calzone!
Enjoy cinco de mayo tomorrow! Have a margarita for me! I’ll be working super late but I’ll celebrate my favorite mexican later in May…