Collard Greens, Leek, Chicken Calzone

Who would have guessed this was my first time making a calzone. It came out soooo great I want to use this as a catch all method for using leftovers and extra veggies. I didn't make this dough, but I could probably use any pizza dough recipe and it would come out just as nice. In my CSA box for the week I got some collard greens and from a previous box I still had some leftover leeks, add some protein, wrap it in a nice package and presto - delicious, incredibly portable lunch or dinner. This recipe made a calzone the size of at least half a pizza - if not more.

Collard Green Leek Chicken Calzone
Serves 4 comfortably

1 large leek cleaned and chopped
6 large collard green leaves, chopped
1 tsp garlic, minced
1.5-2 c. shredded chicken - make ahead of time for best results
1.5 c. shredded mozzarella cheese
Dash of thyme
Salt and pepper to season
1 Trader Joe's whole wheat pizza crust dough

In a crock pot at least 8 hours ahead of time, cook chicken breast or pieces on low. Once finished cooking shred chicken and place in separate container. (I've found that crock pot chicken keeps more of the moisture and flavor in the chicken, however pan cooking or baking, then shredding is also acceptable.

Preheat over to 350F.

In a large skillet, cook the leeks and collard greens until wilted and glossy. Add garlic and other seasoning. Once cooked, in a large bowl, mix vegetable mixture and chicken, set aside while you prepare the crust.

Roll the crust out like you would a normal pizza dough. For the final filling addition, mix in the cheese with the chicken mixture. Put filling on only half of the dough and carefully fold the other side over the top of the filling. To seal the edges, carefully fold the bottom layer over top and pressing down. Poke a few holes in the top of the crust for steam to escape.

Bake for 25-30 minutes. Slice and enjoy!

Loving chicken on pizza is even better inside a pizza pocket - and way more versatile for those with a stricter definition of pizza.