We ship wine to the following states:
×
We ship wine to the following states:
We’re sorry…
Currently, we cannot ship wine to Alaska Provide your email address and we will notify you when that changes.
Cheesy Pesto Chicken Calzones
with Tomato Sauce & Marinated Zucchini
40 minWellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
Our vegetarian recipes contain no red meat, poultry, fish, or seafood, and may include eggs, animal-based dairy products, and honey.
WW™ Approved
Our recipes that have earned the WW Mark of Wellness make vegetables the star of your meal, utilize lean proteins, keep calorie counts in mind and limit saturated fat, sodium and added sugar, and use simple, wholesome ingredients to make dinnertime a nourishing and joyful experience. To learn more about WW visit WW.com.
Fri Delivery Only
Recipe only available for Friday delivery.
600 Calories Or Less
All of these delicious recipes come in at 600 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor.
Mediterranean Diet
Our Mediterranean recipes are inspired by the Mediterranean Diet, a healthy eating plan recommended by the USDA Dietary Guidelines for Americans to promote health and wellness, which highlights the flavors and cooking styles from countries along the Mediterranean Sea, including those in Europe, the Middle East, and North Africa. These recipes showcase a wide variety of vegetables, fruits, and whole grains, as well as lean proteins and moderate portions of dairy.
Carb Conscious
Our Carb Conscious recipes provide a balanced approach to carbohydrate consumption by replacing refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains. *Our Carb Conscious recipes have 48g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving.
Plant-Forward
Our Plant-Forward recipes are designed by our chefs to help support a flexible diet that emphasizes plant-based foods like fresh fruits and vegetables, whole grains, beans and other legumes like lentils and soy foods, and includes occasional, moderate portions of meat, poultry, fish, and seafood.
Diabetes Friendly
Our diabetes friendly offering allows you to enjoy wholesome options while adhering to the guidelines set forth by the nutrition experts at the American Diabetes Association. To find out more visit www.diabetes.org.
-
4 Servings
- Est. 930 Cals/serving
-
View All
DownloadPlease note nutritional information, including ingredients and allergens, may differ from above based on your location. Location-specific nutritional information is available for viewing upon subscribing, or by logging in if you are already a subscriber.
These calzones are loaded with tender chicken, melty mozzarella, and our flavor-packed basil pesto—the perfect match for a homemade tomato and garlic dipping sauce. A side of zucchini dressed with tangy goat cheese provides welcome contrast to balance the richness of the dish.
Get Cooking
fresh
ingredients
Title
tried-and-true
kitchen tools
time-saving
tips & techniques
step-by-step
instructions
1
Cook the chicken:
Remove the dough from the refrigerator to bring to room temperature. Place an oven rack in the center of the oven, then preheat to 475°F. Pat the chicken dry with paper towels; season with salt and pepper. In a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the seasoned chicken in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Continue to cook, stirring occasionally, 3 to 4 minutes, or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a large bowl.
2
Make the filling & assemble the calzones:
To the bowl of cooked chicken, add the pesto and mozzarella cheese (tearing into bite-sized pieces before adding). Stir to combine and season with salt and pepper to taste. Lightly oil a sheet pan. Divide the dough into four equal-sized portions. Using your hands, gently stretch the portions into ¼-inch-thick rounds. If the dough is resistant, let rest 5 minutes. Divide the filling between the centers of the rounds. Fold each round in half over the filling. Using a fork, crimp the edges of the dough to seal. Evenly arrange the calzones on the sheet pan; drizzle or brush the tops with olive oil.
3
Bake the calzones:
Bake the calzones, rotating the sheet pan halfway through, 16 to 18 minutes, or until golden brown. Remove from the oven and let stand at least 2 minutes.
4
Prepare the remaining ingredients:
While the calzones bake, wash and dry the fresh produce. Halve the zucchini lengthwise; thinly slice crosswise. Peel and finely chop the garlic. Place the tomatoes in a bowl; gently break apart with your hands.
5
Marinate the zucchini:
While the calzones continue to bake, in a large bowl, combine the vinegar, goat cheese, and a drizzle of olive oil; whisk until smooth. Add the sliced zucchini; season with salt and pepper and stir to coat. Set aside to marinate, stirring occasionally, at least 10 minutes. Season with salt and pepper to taste.
6
Make the dipping sauce & serve your dish:
While the zucchini marinate, to the pan of reserved fond, add the chopped garlic (if the pan seems dry, add a drizzle of olive oil). Cook on medium-high, stirring frequently, 30 seconds to 1 minute, or until softened. Add the tomatoes (carefully, as the liquid may splatter) and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Season with salt and pepper. Cook, stirring frequently, 5 to 6 minutes, or until thickened. Turn off the heat and season with salt and pepper to taste. Serve the baked calzones with the dipping sauce and marinated zucchini on the side. Garnish the zucchini with the almonds. Enjoy!
1
Cook the chicken:
Remove the dough from the refrigerator to bring to room temperature. Place an oven rack in the center of the oven, then preheat to 475°F. Pat the chicken dry with paper towels; season with salt and pepper. In a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the seasoned chicken in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Continue to cook, stirring occasionally, 3 to 4 minutes, or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a large bowl.
2
Make the filling & assemble the calzones:
To the bowl of cooked chicken, add the pesto and mozzarella cheese (tearing into bite-sized pieces before adding). Stir to combine and season with salt and pepper to taste. Lightly oil a sheet pan. Divide the dough into four equal-sized portions. Using your hands, gently stretch the portions into ¼-inch-thick rounds. If the dough is resistant, let rest 5 minutes. Divide the filling between the centers of the rounds. Fold each round in half over the filling. Using a fork, crimp the edges of the dough to seal. Evenly arrange the calzones on the sheet pan; drizzle or brush the tops with olive oil.
3
Bake the calzones:
Bake the calzones, rotating the sheet pan halfway through, 16 to 18 minutes, or until golden brown. Remove from the oven and let stand at least 2 minutes.
4
Prepare the remaining ingredients:
While the calzones bake, wash and dry the fresh produce. Halve the zucchini lengthwise; thinly slice crosswise. Peel and finely chop the garlic. Place the tomatoes in a bowl; gently break apart with your hands.
5
Marinate the zucchini:
While the calzones continue to bake, in a large bowl, combine the vinegar, goat cheese, and a drizzle of olive oil; whisk until smooth. Add the sliced zucchini; season with salt and pepper and stir to coat. Set aside to marinate, stirring occasionally, at least 10 minutes. Season with salt and pepper to taste.
6
Make the dipping sauce & serve your dish:
While the zucchini marinate, to the pan of reserved fond, add the chopped garlic (if the pan seems dry, add a drizzle of olive oil). Cook on medium-high, stirring frequently, 30 seconds to 1 minute, or until softened. Add the tomatoes (carefully, as the liquid may splatter) and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Season with salt and pepper. Cook, stirring frequently, 5 to 6 minutes, or until thickened. Turn off the heat and season with salt and pepper to taste. Serve the baked calzones with the dipping sauce and marinated zucchini on the side. Garnish the zucchini with the almonds. Enjoy!
Tips from Home Chefs
About Blue Apron
Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.
We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.
Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at any time with a week's notice. We can't wait to cook with you!
Get This Recipe Delivered