I made this up on a random date night when my daughter got sick and I needed something easy and last minute……nothing like cheese, chicken and pizza bread!! YUMMY!!

Ingredients:

3 Large Chicken Breasts
Pizza Dough (I buy Portland Pie’s Whole Wheat)
4 Oz of Reduced Fat Cream Cheese (you can use the whole 6oz container if you want)
14 Oz of Reduced Fat Ricotta Cheese (You can use the whole 16 oz tub if you want)
3/4 Cups of Reduced Fat Alfredo Sauce (I used Ragu)
10 Oz of jarred Salsa (You can use a whole jar if you want)
1 Cup-1 1/2 Cups of Frozen Corn, thawed
1 Cup-1 1/2 Cups of Reduced Fat Shredded Mozzarella Cheese
Salt & Pepper to season

Directions:

Place Cream Cheese, Ricotta & Alfredo sauce in the bottom of your crock. Place the Chicken Breasts on top and season with salt and pepper (I used white pepper).
Pour the salsa on top of the chicken breasts and cook on high for 4 hours.
After 4 hours, take the chicken out and shred it. Add the corn and cook on low until your ready to assemble the calzone. To thicken it up take the top off of the crock pot and let it sit for a bit while your rolling out your dough.
Once the dough is spread into a large circle, add the mixture onto half of the circle. Top with the Mozzarella Cheese and whatever else you’d like (next time I want to try spinach.
Fold over the other side of the dough and pinch along the edges. Bake at whatever degree and for whatever time your pizza dough requires.