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Pesto Chicken, Mushroom, and Swiss Calzone

  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Servings: 4
  • Course: Main Dish

The Girl Who Ate Everything masters this perfect, cheesy calzone that’s great for lunch or dinner.

Reynolds Kitchens® Tips

Reynolds Kitchens Tip

Place leftovers in a Reynolds Disposable Heat & Eat container and enjoy for lunch the next day with no clean up!


  • 1 (16 ounce) round of pizza dough
  • 8 ounces sliced white mushrooms
  • 2 cups shredded rotisserie chicken
  • 3 tablespoons prepared pesto
  • 8 ounces shredded Swiss Cheese


Step 1

Preheat oven to 450 degrees F. Line a baking sheet with parchment paper or spray with cooking spray.

Step 2

Sauté the mushrooms in a skillet until the mushrooms give up their juice and are brown. Set aside.

Step 3

In a medium bowl, combine the chicken and the pesto and toss to combine.

Step 4

Divide the pizza dough in half and roll each section into a circle on a floured surface.

Step 5

To assemble the calzones, spread half of the chicken onto the bottom 1/3 of each round of dough. Top each chicken mixture with the mushrooms and Swiss cheese. Take the top portion of dough and fold over. Press to seal.

Step 6

Bake for 10-15 minutes or until the outside is golden brown. Slice and serve.

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