Chicken And Tomato Calzones Recipes

BBQ CHICKEN CALZONES

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Fry bacon in a large skillet over medium-high heat until crisp. Remove from the pan to drain on paper towels; crumble. Add the onion and shredded chicken to the hot bacon grease in the pan. Fry over medium heat until onion is tender. Stir in 1/3 cup of barbeque sauce, and remove from the heat. Mix in the cooked bacon.
• Roll the pizza crust dough out onto a greased cookie sheet. Press out to an even thickness, and then cut in half. Divide the chicken mixture between the two pieces of dough, spreading on only half of each piece to within 1/2 inch of the edge. Drizzle the remaining sauce over the filling. Sprinkle the cheese and cilantro over the top. Fold the uncovered portion of dough over the filling, and press the edges together with a fork to seal.
• Bake for 25 minutes in the preheated oven, or until browned to your liking. Cool for a few minutes, then cut each calzone in half. Each serving is half of a calzone. These can be served with additional barbeque sauce if you like.

EASY CHICKEN CALZONES

Steps:

• 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 half over filling to form pocket; press edges to seal. Slide calzone onto heated baking stone.
• Bake 18 to 20 minutes or until golden brown. Cool 10 minutes before serving.

CHICKEN AND TOMATO CALZONES

Steps:

• Spray a nonstick skillet with cooking spray and heat over medium to medium-high heat. Sauté onion for about 4 minutes until it begins to get tender, then add seasoning, thyme, salt and pepper mushrooms and garlic. Sauté until mushrooms begin to get tender.
• Add tomato paste, sun-dried tomatoes, roasted bell peppers, vinegar, and capers, cook for a minutes. Add spinach and chicken until heated through and spinach is wilted.
• Divide the dough into 4 sections and roll each of them out to about a 12" diameter.
• Mix the cream cheese and cottage cheese with a fork, whisk or beater until creamy.
• Divide the cheese and chicken mixture into four and arrange among the four dough-disks.
• Top each with about 1/4 cup of mozzarella and fold in each. Crimp the edges with a dull fork. brush over each with the egg wash.
• Bake at a 400°F oven on a baking sheet coated with tin foil, for about 20 minutes until lightly brown.

GRILLED CHICKEN SUN-DRIED TOMATO & ROBUSTO CALZONE

Steps:

• Preheat oven to 450°F.
• On a floured surface, roll out the dough to a large circle.
• Arrange some cheese on the bottom half of the dough, and then add the chicken, tomatoes and mushrooms.
• Season with salt and pepper.
• Top with remaining cheese, fold the dough over top and crimp to seal.
• Transfer to an oiled baking pan, rub the top of the calzone with olive oil and bake in a hot oven until puffed and golden brown (about 6 minutes).
• Brush with olive oil before serving if you like.