Best Chicken Calzone from Home


1 -2 tablespoon olive oil, to taste
4 garlic cloves, minced
1 medium red bell pepper, diced (about 1/2 cup)
5 large sun-dried tomatoes, diced
1 teaspoon thyme
1⁄4 teaspoon chili powder, to taste
salt and pepper
1 (10 ounce) can refrigerated pizza dough
2 chicken breasts, cooked and shredded (about 1/2 pound)
2 -4 ounces havarti cheese, in slices (quantity to taste)
12 leaves fresh basil
olive oil
1 (10 ounce) can refrigerated pizza dough


Preheat the oven at 400°F.
Sauté garlic and red bell pepper, in olive oil, for about 3 minutes (just enough to “combine” the flavors). Put aside to cool.
In a bowl combine sun-dried tomatoes, thyme, chili and red pepper mixture. Toss until well mixed. Season with salt and pepper.
Unroll pizza dough onto clean work surface.
Pat out to 15×11-inch rectangle; cut in half lengthwise, then in half crosswise to form 4 rectangles.
Place the dough pieces on a floured surface.
Spread a 1/4 of the shredded chicken on one side of each dough piece. Be sure to leave 1/2 inch of the dough border free.
Place one slice of cheese over each portion.
Spread the vegetable mix over the cheese.
Add 3 leaves fresh basil to each calzone.
Brush the dough borders with little water and cover the filling with the dough (using the side without filling) and seal edges with fork.
Place on baking sheet sprayed with cooking spray and cook for about 20 minutes or as desired until golden brown/middle down.
Serve warm or cold as sandwiches.

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