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1
Place baking stone in oven. Heat oven to 425°F. Let stone heat in oven 30 minutes.
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2
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.
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3
Fold dough in half over filling to form pocket; press edges to seal. Slide calzone onto heated baking stone.
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4
Bake 18 to 20 minutes or until golden brown. Cool 10 minutes before serving.
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