Sunday, October 23, 2016

We are celebrating National Pizza Day over at #SundaySupper

Did you know that November 12th is National Pizza Day?  Neither did I until the wonderful folks over at Sunday Supper told me and suggested that we all post pizza recipes so that our readers are well prepared to celebrate when it arrives.  They are thoughtful like that.

This event is being hosted by Colleen of The Red Headed Baker.  Colleen has tons of great recipes on her blog.  So when you are done eating your pizza, find your most comfortable chair, put your feet up and head over to relax and peruse her recipe list.

The recipe that I am sharing today is perfect for those Sundays when you have been busy working outside, raking up all those leaves that we are so excited about right now but will be cursing come November.

It is quick and easy to prepare and very satisfying after a hard day's work.  I used leftover chicken but you could also buy a rotisserie chicken for this and still have enough for another meal or two, depending on how many you are feeding.  I was only feeding two of us. Luckily this recipe can be doubled, tripled or quadrupled.  

To make it even easier and to save even more time I used pre-sliced mushrooms, bottled pesto, refrigerated pizza dough and jarred marinara.  It was stuffed and ready to go in the oven in less than 10 minutes and on the table, ready to eat, in half an hour.

Chicken Pesto Calzone

1 can refrigerated pizza dough or 1 recipe homemade
2 t. olive oil
1/2 small onion, diced
4 oz. sliced mushrooms
2 handfuls baby spinach leaves
1 c. shredded cooked chicken
2 T. pesto, store bought or homemade 
3 oz. fresh mozzarella cheese
2 T. shredded parmesan cheese
1 c. marinara or pizza sauce, store bought or homemade

In a large skillet, heat the oil over med high heat.  Add the onions and mushrooms, season with salt and pepper and cook, stirring until tender.  Add the spinach and cook until wilted.  Remove from heat.  Add the chicken and pesto to the mushroom mixture and stir to combine.

Roll out dough and cut in half.  Place both halves onto a baking sheet.  Place half of the chicken mixture in the center of each dough half.  Top with the Mozzarella and Parmesan cheeses.  Fold the dough over the filling and crimp edges, making a half moon.

Place into a preheated 400* oven for 15-20 minutes, until crust is golden brown.  Serve with a side of Marinara or Pizza Sauce.  Print Recipe

More great inspiration for National Pizza Day






Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board. Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.


  1. Yummy! I've had calzones on the brain lately... now I REALLY want to make some!

  2. I don't know what I love more calzones or pizza! I love using pesto too!

  3. This is such an easy dinner that the whole family would love!!! Thanks, Wendy!

  4. Calzones are such fun! I'm a fan of anything with pesto!

  5. Sounds like a great flavor combo to me!

  6. You can't go wrong with a good calzone! All that dough is right up my alley! Oh, and the chicken pesto sounds delicious, too. LOL


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