Chicken,Tomato, Broccoli and Pesto Calzone

Original recipe Chicken, Artichoke, Pesto Calzones

INGREDIENTS
refrigerated pizza dough
Pesto (I used store bought)
2 thin grilled chicken breasts, cut into bite-sized pieces
1 large diced tomato
2 broccoli heads, cooked and chopped
Shredded mozzarella cheese
Olive oil, for brushing

DIRECTIONS
Preheat oven to 500 degrees.
Grill chicken in olive oil, then cut into small pieces.
Saute broccoli, then chop.
Dice tomato(es)
Unroll pizza dough, spread thin, and cut into 4 even rectangles.
Put about a tbsp of pesto on each piece of dough, covering only 1/2 a side.
Add chicken, broccoli and tomatoes.
Top with cheese.
Fold untopped dough over to cover toppings.
Press down around edges to seal, then brush over with olive oil.
Bake for about 13 minutes (original recipe called for 13-15 minutes. My oven always takes longer then suggested bake time, but 15 minutes was a bit too long!)

Pictures from Teri

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SPINACH LASAGNA ROLL UPS

SPINACH LASAGNA ROLL UPS

From Cooks.com

8 lasagna noodles
1 tbsp. olive oil
2 lg. garlic cloves, minced
1 (10 oz.) pkg. frozen chopped spinach, thawed and well drained
1 c. Ricotta cheese
1 tsp. salt
1 c. shredded Mozzarella cheese
1 (14 oz.) jar spaghetti sauce (we used Ragu Chunky Garden Vegetable)
Note: We added ground beef
Parsley sprigs (we omitted)

Prepare lasagna noodles as per directions on package. Drain, lay flat until ready to use. Heat oil in 12 inch skillet over medium heat and sauté garlic 2 minutes. Stir frequently in bowl. Combine spinach, Ricotta, salt, garlic and 1/2 the Mozzarella cheese. Spread each cooked lasagna noodle with a heaping 1/4 cup of spinach mixture. Roll up firmly.
Pour spaghetti sauce into 12 inch skillet. Place rolls seam side down in skillet, bring to boil; reduce heat to low, cover and simmer 5 minutes. Sprinkle rest of Mozzarella – cover -simmer 5 minutes longer or until rolls are heated through. Garnish with parsley. Serves 4.