1 can refrigerated classic pizza crust
1/4 cup part-skim ricotta cheese
1/2 teaspoon herbes de Provence
1 cup chopped cooked chicken
1 cup shredded Italian cheese blend
Place baking stone in oven. Heat oven to 425°F. Let stone heat in oven 30 minutes.On pizza peel sprinkled with cornmeal, unroll dough. Spread ricotta cheese evenly over dough to about 1/2 inch from edge. Sprinkle with herbs de Provence. Sprinkle chicken over half of dough; top chicken with cheese blend.Fold dough in Bake 18 to 20 minutes or until golden brown. Cool 10 minutes before serving. over filling to form pocket; press edges to seal. Slide calzone onto heated baking stone.