The dish, from Cooking Light, was a quick weeknight meal. Nothing to rave about, but it wasn't bad, either. Anything stuffed in a calzone was usually great, and while this one did not disappoint, it was just another recipe. Makes 4 servings.


  • 2 garlic cloves, minced
  • 1 lb ground chicken breast
  • 3/4 cup prepared pizza sauce
  • 1/4 tsp crushed red pepper
  • 1/4 cup chopped fresh basil
  • 1 pizza crust dough
  • 1/2 cup shredded mozzarella cheese


  1. Preheat oven to 425.
  2. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add garlic and chicken to pan; sauté 5 minutes or until chicken is no longer pink, stirring to crumble. Stir in pizza sauce and red pepper. Reduce heat, and simmer 5 minutes, stirring occasionally. Remove from heat; stir in basil. Let stand 10 minutes. 
  3. Unroll dough onto baking sheet coated with cooking spray; cut dough into quarters. Pat each portion into 8x6-in rectangle. Divide chicken mixture evenly among rectangles; top each serving with 2 tbsp cheese. With each rectangle, fold dough into half over filling, pinching edges to seal. Bake at 425 for 12 minutes or until golden.