Chicken Veggie Calzone

• 2 Chicken Breasts (1.5 lbs)
• 12 oz Fresh Broccoli Florets
• 8 oz Spinach
• 8 oz Shredded Mozzarella
• 8 oz Feta Cheese (block or crumble)
• 1-2 eggs
• Olive or Vegetable Oil
• Salt, Pepper, Garlic/Onion Powder, Red Pepper Flakes
• Pizza Dough (or pre-made)
• Pizza Sauce or Marinara

Directions:

1. Cook chicken breasts using preferred method. Can be grilled, sauteed, or shredded. Should not be fried or breaded. Chicken should be seasoned with salt, pepper, and red pepper flakes as desired.
   1. Finished chicken should either be shredded or cubed to approximate 1/2 inch. After cooking, chicken should be set aside and allowed to cool and drain (if applicable).
2. Chop and toss broccoli in oil and seasoning (to taste). Bake at 400 F for 20 min on baking sheet. Parchment paper or foil recommended.
   1. Can be chopped following cooking if desired. Set aside and allow to cool.
3. Saute/wilt spinach in olive oil. Season to taste. Can be microwaved if desired. Remove as much excess liquid as possible and allow to cool.
4. In a large bowl, combine the chicken, broccoli, spinach, and cheeses. Stir until fairly regular.
5. Divide the dough into 6 to 8 pieces. Roll dough into circles roughly 8 to 10 inches across.
6. Add approximately 1/2 cup of mixture slightly off-center in each dough circle.
7. Fold in half and crimp edges with a fork.
8. Scramble eggs and brush egg wash onto the upper side of the dough.
9. Place on a lightly oiled (or parchment paper-covered) baking sheet.
10. Bake at 425 F for approximately 15 to 20 minutes or until golden brown.
11. Serve with pizza sauce or marinara in a dipping bowl.