White Calzones

Another Paula Deen magazine keeper.  This is a special meal that Jeremy and typically like to make together, after the kids have gone to bed.  It makes up 2 calzones, and we usually only eat half at night and save the other half for tomorrow's lunch.  We have a nice little dance going where I chop everything up while he mans the skillet, making for a nice "date night in".

• refrigerated pizza dough
• 4 tsp basil pesto 
• 1/2 lb. whole milk mozzarella, thinly sliced (we get the whole pound because we can't help but snacking on it while cooking -- that is some good stuff!)
• 1 T butter
• 1 T olive oil
• 1/2 C chopped onion
• 1 clove minced garlic (we use several -- I love garlic!)
• 2 boneless, skinless chicken breasts, cubed
• 3 c baby spinach, stems removed
• 1/2 tsp salt
• 1/2 tsp pepper
• 1/2 C ricotta cheese
• 1/2 C parmesan cheese
• marinara sauce

Preheat oven to 350 degrees
Line baking sheet with parchment paper, unroll pizza dough & cut in half horizontally
Spread pesto evenly over half of each dough piece, leaving 1 inch border around sides
Place 3 slices of mozzarella on each dough piece
In large skillet, heat butter and olive oil over medium heat
Add onion and garlic and cook 2 minutes
Add chicken, salt, & pepper and cook 6 minutes, stirring frequently
Add spinach and cook for 2 minutes, stirring frequently
Remove from heat
Stir in ricotta & parmesan cheeses
Spoon mixture into dough
Top with remaining slices of mozzarella
Fold dough over filling & crimp edges to seal
Bake 20-25 minutes or until lightly browned
Cool 5 minutes
Serve with marinara