This Just 5 Challenge finalist recipe is the creation of Jennifer B. of Falls Church, VA. Tangy Gorgonzola cheese adds a creamy punch in combination with Swiss chard, a late summer/early fall garden favorite.
Heat oven to 400°F. Line a rimmed baking sheet with parchment or foil.
Heat large skillet over medium-high heat. Rinse chard and add to skillet by handfuls. Cook and stir until leaves have cooked down. Transfer to a colander; press out liquid; set aside.
In same skillet, heat oil over medium-high heat. Add onion; sauté about 8 minutes or until light golden brown.
Season chicken with salt and pepper; add to skillet. Cook and stir about 5 minutes or until no longer pink. Cook to internal temp of 165°F. Return chard to skillet along with cheese; stir until well mixed.
Divide pizza dough into 4 equal pieces. Roll and stretch into rough 7-inch rounds. Divide chicken mixture evenly between dough rounds; fold dough over to enclose filling and seal well (crimping with fork or tucking edges under).
Transfer stuffed dough to lined baking sheet; cut several small slits in the top of each. Bake 20 to 25 minutes or until golden brown.
Ground chicken may be substituted for chicken breast tenders.
Nutritional values may change if you choose to substitute another chicken product. If substituting frozen chicken for this recipe, thaw before cooking.
Look for whole-wheat pizza dough in the refrigerator case of the grocery or substitute frozen bread dough. Or see if you can buy dough at your favorite pizzeria.
After you’ve topped each round of dough with the filling, brush a little water around the outer edges before folding over. This really helps seal the dough so it won’t burst open during baking.