Ingredients
1
can (13.8 oz) refrigerated Pillsbury™ Classic Crust Pizza Crust
1/4
cup part-skim ricotta cheese
1/2
teaspoon herbes de Provence
1
cup chopped cooked chicken
1
cup shredded Italian cheese blend (4 oz)
Preparation
Place baking stone in oven. Heat oven to 425°F. Let stone heat in oven 30 minutes.
On pizza peel sprinkled with cornmeal, unroll dough. Spread ricotta cheese evenly over dough to about 1/2 inch from edge. Sprinkle with herbs de Provence. Sprinkle chicken over half of dough; top chicken with cheese blend.
Fold dough in half over filling to form pocket; press edges to seal. Slide calzone onto heated baking stone.
Bake 18 to 20 minutes or until golden brown. Cool 10 minutes before serving.
