Garlic Cream Chicken Calzone

• Meat

  • 2 Chicken breasts

• Produce

  • 1 cup Baby spinach, fresh
  • 3/4 tsp Basil, dried
  • 4 cloves Garlic

• Canned Goods

  • 1/4 tsp Chicken bouillon powder/granules

• Baking & Spices

  • 2 tbsp All-purpose flour
  • 1 tsp Creole seasoning
  • 1 tube Pizza dough, refrigerated
  • 1 Salt and pepper

• Oils & Vinegars

  • 1 tbsp Olive oil

• Dairy

  • 2 tbsp Butter
  • 3/4 cup Milk
  • 1 1/2 cups Monterrey jack cheese

Found on diaryofarecipecollector.com

Ingredients

• 2 chicken breasts
• 1 tsp creole seasoning
• 2 tbsp butter
• 1 tbsp olive oil
• 4 cloves garlic, finely chopped
• 2 tbsp all purpose flour
• ¼ tsp chicken bouillon powder/granules dissolved in ¼ cup HOT water OR ¼ cup chicken broth*
• ¾ cup milk
• salt and pepper
• ¾ tsp dried basil
• 1½ cups shredded Monterrey Jack cheese
• 1 cup fresh baby spinach
• 1 tube refrigerated pizza dough

Directions

• Season chicken with creole seasoning. Grill over medium to medium-high heat for 8 to 9 minutes per side or until cooked. Remove from heat and let it rest while you prepare the cream sauce.
• In a skillet, melt butter and oil over medium heat. Add garlic. Cook for 2 minutes. Add flour and cook for 1 to 2 minutes stirring frequently. Add chicken broth* and stir. Add milk slowly and stir. Season to taste with salt and pepper. Add basil. Stir and cook for 2 more minutes over medium heat. It will begin to thicken. Remove from heat.
• Unroll pizza dough onto sheet pan and spread out to about a 10 x 15 inch rectangle. Spread garlic cream sauce over the entire area of dough. Top with chopped grilled chicken. Top with baby spinach and shredded cheese. Beginning with longer end roll up while being careful to continue to tuck ingredients in as you roll it up. Place on a baking sheet seam side down. Spray with a little cooking oil spray under dough. Bake at 350 for 15 to 20 minutes or until golden brown. Let sit about 5 minutes to cool. Slice and serve warm.