Chicken Calzones With Bacon And Avocado Recipes

CHICKEN CALZONES WITH BACON AND AVOCADO

Steps:

• Dissolve the yeast in the warm water. Add the sugar and allow to sit and get foamy (about 5 minutes).
• Add the olive oil to the yeast mixture.
• In a stand mixer with the dough hook, mix the flour and salt.
• Pour the yeast mixture into the flour mixture and mix with the dough hook until all the flour has been incorporated and the dough comes together to form a ball. *Note - If the dough seems too wet and sticky, add in a bit more flour until the dough is only slightly sticky and yet smooth and elastic.
• Cover the bowl with plastic wrap and allow the dough to rise in a warm, draft-free place until double in size (approximately 1 hour).
• In a medium bowl, mash the avocado mayonnaise ingredients together and keep refrigerated until ready to use.
• Preheat oven to 375 degrees.
• Divide the pizza dough into 8 equal pieces. Work each piece of dough into approximately 6" circles. *Note-I used my fingertips and hands to do this. I didn't use a rolling pin but you might want to if that works better for you.
• Spread about 1 to 1 1/4 tablespoons of the avocado mayonnaise on the bottom half of the pizza dough circle, making sure to keep it from the edge. *Note-You'll have leftover avocado mayonnaise so make sure you use it for dipping sauce when you serve the calzones.
• Top the avocado mayo with a bit of the shredded chicken (approximately 1 tablespoon) and top the chicken with some of the cooked bacon.
• Wet the bottom edge of the pizza dough with a slight bit of water and then carefully stretch the top half of the dough circle over the filling and press it firmly to the bottom half of the dough circle. You now have a half moon shape.
• Press the tines of a fork firmly around the edge of the filled calzone and use a paring knife to cut a small vent hole on the top of each calzone. Continue the same process with the remaining dough.
• Place each calzone on a parchment lined baking sheet (4 per sheet).
• Bake in a preheated oven for approximately 30 minutes or until the calzones are a lovely golden brown
• Cool slightly and serve warm with the remaining avocado mayonnaise if desired.

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.

CHICKEN BACON RANCH MINI CALZONES RECIPE BY TASTY

Steps:

• Preheat oven to 400˚F (200˚C).
• Cut pizza dough into 8 sections on a floured surface.
• With one section, roll out dough until flat and circular.
• In a medium bowl, mix together the chicken, ranch packet, red onion, and bacon.
• Place a slice of mozzarella on the rolled out dough. Top with 2-3 tablespoons of the chicken mixture.
• Fold one side of dough up and over ingredients, and seal calzone by crimping the edges together.
• Place on a parchment-lined baking sheet. Apply egg wash to outside of calzone and sprinkle with cheddar cheese.
• Bake calzones at 400°F (200°C) for 15-20 minutes or until golden brown.
• Enjoy!