Cheesy Chicken & Broccoli Crescent Calzone Recipe Is What's for Lunch by Melissa Vickers

An email from Pillsbury had a link to some ideas for calzones – those pizza-inspired baked Italian stuffed pies filled with whatever ingredients sound good. One caught my idea, largely because I knew I had the ingredients, except for pizza dough. What to do?

I did have a can of crescent dough, though, and figured it would be a tasty substitute. This easy, cheesy chicken and broccoli crescent calzone recipe did not disappoint! Serve this baked crescent calzone for lunch or dinner.

Cuisine: American 
Prep Time: 15 minutes
Cook Time: 13 minutes
Total Time: 28 minutes
Servings: 2

Ingredients

• 1/2 12-ounce bag frozen chopped broccoli, cooked according to package directions and drained on paper towels
• 1 tube (8 ounces) refrigerated crescent rolls (or the crescent dough sheets if you can find them)
• I cup shredded or diced rotisserie chicken
• 8 ounces shredded cheese (I used a fiesta blend)
• 3 - 4 tablespoons caesar dressing (or ranch dressing or alfredo sauce)
• 1 egg, lightly beaten (or use olive oil or melted butter)

Here's how to make it:

1. Unroll crescent dough onto prepared pan. If using rolls version, press seams together. Cut rectangle in half.
2. Warm chicken in microwave briefly, drizzled with a little water for moisture. Divide chicken in half and place diagonally on half of crust leaving 1/2-inch rim. Cover corners as well. Top chicken with cheese, pressing down firmly. Drizzle dressing (or sauce) over cheese and top with broccoli.
3. Working from the opposite point, gently fold and stretch dough over filling. Press edges with fork to seal. Poke several hold in the top of each calzone with fork and brush with egg (or oil or butter). Put calzones onto a large cookie sheet sprayed with nonstick cooking spray.
4. Bake in a preheated 375-degree F oven 13 minutes or until golden brown. Serve with extra dressing.

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