Beet, Pesto, Gouda, and Chicken Calzones
These calzones from Up Beet Kitchen feature sweet roasted beets, pesto, gouda, and chicken for the perfect fall harvest calzone recipe.
Makes 8 calzones.
- 1 batch Jim Lahey’s No-Knead Pizza Dough
- Heaping ½ cup pesto (homemade or store-bought)
- 6 heaping cups cubed beets (1/2-inch cubes)
- 4 garlic cloves, sliced
- 2 tablespoons extra-virgin olive oil
- Pinch each sea salt and freshly ground black pepper
- 2 cups shredded gouda cheese
- 2 cups diced cooked chicken breast
- 1 beaten egg, for brushing the calzones
- Dried oregano and dried basil, for sprinkling on the calzones
- Prepare the pizza dough according to the linked recipe instructions. (This should be done the night before.)
- Preheat the oven to 425 F. Place the cubed beets and garlic on a large, rimmed baking sheet lined with parchment paper. Drizzle with olive oil and sprinkle with salt and pepper. Toss to coat. Spread out in an even layer and roast for 25-30 minutes, or until fork tender.
- When ready to make the calzones, preheat the oven to 450 degrees F. If you have a pizza stone, place it in the oven to warm up while the oven is heating.
- Generously flour your counter. The pizza dough is sticky, so flour your hands and transfer it from the bowl onto the floured counter. Use a knife to divide it into 8 equal pieces.
- Take one piece, ensuring that it is generously coated in flour, and use a rolling pin to roll it out into a circle measuring 6-8 inches in diameter.
- Spread 1 heaping tablespoon of pesto over the dough circle, leaving a small amount of room at the edge of the circle. Arrange ½ cup of roasted beets and garlic, ¼ cup of diced chicken, and ¼ cup of shredded cheese on one half of the circle. Fold over into a semi-circle and firmly press down on the edges to close.
- Transfer the calzone onto your hot pizza stone or a large, rimmed baking sheet. Repeat with the remaining dough and fillings.
- Brush the calzones with egg and sprinkle with dried oregano and basil. Use a sharp knife to make 2 or 3 slits on the top of each calzone.
- Bake for 10-15 minutes, or until lightly browned and sizzling.