Chicken and Vegetable Calzone

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.

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  • 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


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


egg free
soy free
seafood free
treenut free
sesame free
mustard free
First Course



1146 cal


24 g


189 g


54 g
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