Chicken Artichoke Pesto Calzone

Chicken Artichoke Pesto Calzone

From: Taste Every Season

2 1/2 lbs. pizza dough (use your favorite recipe)
1 cup pesto
1 cup frozen artichokes, defrosted and roughly chopped (I just used canned)
2 cups cooked chicken, shredded
2 cups mozzarella or fontina, shredded
olive oil for brushing

Heat the oven according to your pizza dough recipe.  Divide dough into eight equal pieces.  Gently reshape each piece of dough into a ball.  Cover with plastic wrap or a damp kitchen towel and let the dough rest if needed.

Working with one piece of dough at a time and keeping the other pieces covered, stretch and pull the dough into a 7-8" round.  Set it aside while your roll/stretch out another 3 pieces of dough. (work in groups of 4).

Spread 2 Tbs. pesto onto each round of dough, leaving about a 1" border around the edge.  Divide the toppings evenly between the eight dough rounds, forming a pile in the center of the bottom half of each dough round and leaving a 1" border uncovered.

Fold the top half of the dough over the filling-covered bottom half and with your fingertips, lightly press around the silhouette of the filling and out to the edge to lightly seal the dough shut.  Roll the bottom edge up over the top if needed to fully seal.

With a pastry brush, brush the tops and sides of the calzones with olive oil.  Carefully transfer the calzones to parchment paper covered cookie sheets.  Bake until the calzones are golden brown, about 11 minutes.  Remove the calzones from the parchment, cool 5 minutes, and serve.