Calzones

2 1/2 lbs. boneless, skinless chicken breasts

1 C. chopped celery

chicken broth to cover chicken

6 packages (each 10 oz.) chopped frozen spinach, thawed

1 lb. mozzarella cheese, shredded

1 regular-size can condensed cream of chicken soup, undiluted

1 t. dried oregano

1 t. dried basil

8 packages (each 8 oz.) refrigerated ready-to- use pizza crust dough (such as Pillsbury brand)

Beaten egg to glaze the calzones

Heat oven to 375�F. after you've cooked the chicken. Lightly coat baking sheets with butter or shortening.

Simmer the chicken:
Combine chicken with celery and cover with water or chicken broth. When cooked through, remove from broth and cool the meat. Shred chicken. Reserve the broth for soup, chowder or other uses.

Prepare the filling:
Squeeze out as much liquid as possible from the spinach. Mix in chicken, shredded cheese, undiluted chicken soup and herbs, stirring to combine thoroughly.

Cut, fill the calzones:
Working on a lightly floured surface, roll out pizza dough and divide each circle into three triangles (a total of 24 tri angles). Place a scoop of chicken mixture into center of each triangle (use enough to fill generously but avoid overstuffing, which will cause the calzones to burst or to seep). Fold dough ends to center and crimp edges. Brush dough with lightly beaten egg.

Bake the calzones:
Arrange calzones 2 inches apart on prepared baking sheet. Bake in preheated oven for 25 to 30 minutes, until golden brown.

Makes 24 servings