Chicken and Vegetable Calzone

Chef Thomas
Calzones are great to eat after any competition. It is probably best to prepare this recipe before your competition because of the preparation and time.


  • 8 oz. fresh mushrooms sliced
  • 1 cup chopped onions or shallots
  • 1/2 cup chopped green red, or yellow bell pepper
  • 1 teaspoon dried oregano crumbled
  • 1 clove garlic minced
  • 1/2 teaspoon fennel seed crushed
  • 1/4 teaspoon red pepper flakes
  • 4 oz. cooked chicken breast finely chopped
  • Pinch of flour
  • 10 oz. package refrigerated pizza dough
  • 2/3 cup shredded Healthy Choice fat-free mozzarella cheese
  • 1 tablespoon fat-free milk


  • Preheat oven to 375 degrees.
  • Spray a large skillet with vegetable oil spray.
  • Add mushrooms, onions, bell pepper, oregano, garlic, fennel seed, and crushed red pepper.
  • Cook over medium heat, stirring occasionally, for 15-20 minutes or until mushrooms are tender.
  • Stir chopped chicken into the mixture, set aside.
  • Lightly flour a flat surface and unroll pizza dough into a 13-inch circle.
  • Fold corners of dough before rolling. Transfer to baking sheet.
  • Spoon chicken mixture on half of the dough circle to within 1-inch of the edge.
  • Seal edge by pressing with the tines of a fork. Brush the top with milk (optional, vegetable oil).
  • Bake, uncovered, for 30-35 minutes, or until crust is light brown and filling is heated through.
  • Let it stand for 5 minutes.
  • Serve hot!