Chicken Spinach Calzones

Lately, versatile and portable foods have been the key to family nutritious dinners around our home. I can't say that we haven't had the occasional fast food drive-through on our way to soccer, baseball or cheerleading, but, thankfully, it's been minimal thanks to some fantastic recipes that I've found.

These calzones were extremely delicious and wrapped up nicely in foil to travel in the car. As you can tell from my picture, they were gooey with yummy cheese, had nice big chunks of chicken and the added nutrition of fresh spinach. I can't share with you how pleased I felt to quickly prepare a nutritious dinner for my family and send them off to their various activities with a full stomach. :) This was so much healthier than anything the kids would get at a drive-through and much better for our budget too.

From the heart of my kitchen to yours may your experience be fun and the food always flavorful. Enjoy!

Chicken Spinach Calzones

3 chicken breasts, chopped
1 (10-ounce) bag fresh spinach
1 (16-ounce) jar prepared Alfredo sauce
1 (8-ounce) package sliced provolone cheese, diced
1 (8-ounce) package fresh basil
About 1 cup cooked mushrooms (I omitted)
2 tablespoons minced garlic
1 teaspoon kosher salt
1 teaspoon ground black pepper
3 (13.8-ounce) cans refrigerated pizza dough
Prepared marinara sauce and pesto sauce (optional)
Garnish: fresh basil

Preheat oven to 425 degrees. Line a baking sheet with parchment paper; set aside.

In a large bowl, combine chicken, spinach, Alfredo sauce, cheese, basil, mushrooms, garlic, salt and pepper.

Unfold one can of dough onto prepared baking sheet. gently stretch or roll into an 11-inch square; cut in half diagonally, forming two triangles. Place about 1 1/2 cups chicken mixture in the center of the triangle, leaving a 1-inch border on each side. Fold 1 side of triangle over filling, rolling up edges of dough to seal. Cut a small slit in top of calzone to allow steam to escape. Repeat with remaining dough and chicken mixture. Bake for 15 minutes or until golden brown. Serve with marinara sauce and pesto sauce, if desired. (The marinara was fantastic with these!!) Garnish with fresh basil, if desired.

Source: Cooking with Paula Deen-January/February 2009