1 Pillsbury Classic Pizza Dough
1 12.5oz Can of Chicken
1 Cup Part Skim Ricotta
1/4 Cup Shredded Parmesan Cheese
1/2 Cup Shredded Part Skim Mozzarella
2 Cups Baby Spinach, chopped
8oz Quartered Artichoke Hearts, drained and coarsely chopped
1 Tbsp Garlic Paste
1 tsp All Spice
1 Egg, beaten
Salt & Pepper
1 Large Head of Broccoli
5oz Matchstick Carrots
1 Cup Plain Nonfat Greek Yogurt
1 Tbsp Lemon Juice
1/4 Cup Dill
1 tsp Garlic Powder
Salt & Pepper
Preheat oven to 425 F.
In a medium bowl, mix together chicken, ricotta, all spice, salt, pepper, parmesan, mozzarella, artichoke hearts, and garlic. Once mixed, slowly incorporate chopped spinach. Fold together until combined.
Roll out the pizza dough and cut into 5 sections. Evenly distribute and spread the mixture on each section. Work on half the surface of each dough section, then fold dough over top of filling and pinch edges firmly to seal.
With a paring knife, carve a witches broom into the top of your calzone to release steam during baking.
Brush dough with egg wash and bake calzones for 15-20 minutes, until golden brown
Finely mince the dill and combine with the yogurt, lemon juice, salt, pepper, and garlic powder in a small bowl as your salad dressing.
Chop the broccoli into bite size pieces and combine in a large bowl with the shredded carrots.
Add in the dressing mixture and fold to combine.
Evenly distribute calzones and broccoli salad into 5 containers.
Nutrition Information: (Makes 5 Servings) 486 Calories, 14g Fat, 50g Carbs, 42g Protein