1 1/2 cups cooked chicken (8 oz)
1/2 cup shredded Monterey jack cheese
1/4 cup chopped celery -- note - I omitted this
1/4 cup chopped pitted ripe olives
1/2 teaspoon dried basil -- crushed
1/4 teaspoon dried oregano -- crushed
1/8 teaspoon pepper
1/3 cup soft-style cream cheese with chives and onions
1-10 oz package refrigerated pizza crust dough
1 egg - beaten
1 tablespoon water
grated Parmesan cheese - optional
spaghetti sauce - (I used marinara sauce)

For filling, in a medium bowl combine chicken, Monterey Jack cheese, celery, ripe olives, basil, oregano, garlic powder, and pepper. Stir in soft-style cream cheese. Set aside.

For calzones, unroll pizza dough. On lightly floured surface roll dough into 1 15x10-inch rectangle. Cut into six 5-inch squares. Divide chicken-olive mixture among the squares. Brush edges with water. Lift one corner and stretch dough over to the opposite corner. Seal edges of dough well with tines of fork. Arrange calzones on a greased baking sheet. Prick tops with a fork. In small bowl combine egg and 1 tablespoon water; brush over the calzones. Sprinkle with Parmesan cheese, if desired.

Bake in 425 degrees oven for 10 to 12 minutes or till golden brown. Let stand for 5 minutes before serving. Serve with heated spaghetti sauce, if desired.

Stacy's Notes - Made these March 2007, and they were good. Tim really liked them. I left out the celery and used black olives and the rest as called for. Tim liked the ones that had been coated with more egg wash and sprinkled with cheese. Instead of dipping in spaghetti sauce, we opened a jar of Barilla marinara sauce. Really good; make again!