Seasoned Chicken 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.

BUFFALO CHICKEN CALZONE

Steps:

• Preheat oven to 410 degrees F (210 degrees C). Grease a pizza pan.
• Place chicken into a large pot and cover with salted water; bring to a boil. Cook the chicken breasts until no longer pink in the center and the juices run clear, about 15 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Transfer chicken to a bowl and shred with two forks.
• Melt butter in a skillet over medium-high heat. Cook and stir chicken and Buffalo wing sauce in the hot butter until chicken is coated and heated through, 2 to 4 minutes.
• Turn pizza dough out onto a generously floured surface. Roll dough into a 12-inch round. Brush dough with 1 tablespoon vegetable oil and spread 1 cup mozzarella cheese in the center of the dough, leaving a 1-inch border. Spread chicken mixture over cheese; top chicken mixture with remaining 1 cup cheese.
• Fold pizza dough in half and pinch edges together to seal. Transfer calzone to prepared pizza pan and brush top with remaining 1 tablespoon oil.
• Bake in the preheated oven until crust is golden brown, 17 to 20 minutes.

CHICKEN AND BASIL CALZONES-COOKING LIGHT

Steps:

• Preheat oven to 425 degrees.
• Heat a large nonstick skillet over medium-high heat. Spray with cooking spray. Add garlic and chicken to pan and saute for 5 minutes or until chicken is no longer pink.
• Stir in pizza sauce, italian seasoning, and red pepper. Reduce heat and simmer 5 minutes, stirring occasionally. Remove from heat and stir in basil. Let sit for 10 minute.
• Unroll pizza dough onto a baking sheet coated with cooking spray. Cut into quarters and pat each into an 8x6" rectangle. Divide chicken mixture evenly onto the rectangles and sprinkle with 2 tbsp of cheese on each.
• Fold each rectangle in half over the chicken and pinch the edges to seal.
• Bake for 12 minutes or until golden brown.

BUFFALO CHICKEN CALZONES

Steps:

• In a small bowl, combine pizza sauce and 2 teaspoons hot pepper sauce; set aside. In a large skillet, cook chicken and celery over medium heat in butter for 3-5 minutes or until chicken is no longer pink; drain if necessary. Stir in Cajun seasoning and remaining hot pepper sauce; cover and simmer for 10-15 minutes or until heated through. , Unroll pizza dough; divide each portion in half. On a floured surface, roll each into an 8-in. circle. Spread pizza sauce mixture over half of each circle to within 1 in. of edges. Top with chicken mixture and cheeses. Fold dough over filling; pinch edges to seal., Sprinkle greased baking sheets with cornmeal. Place calzones over cornmeal. Bake at 400° for 10-12 minutes or until golden brown.

SEASONED CHICKEN CALZONES

Steps:

• To make dough, combine flour, yeast, salt and sugar in a large bowl; gradually stir in the water and oil.
• Mix until dough is soft and pliable--you may find you have to switch to your hands, rather than keep using a spoon.
• Turn out onto a lightly floured counter and knead for about 5 minutes, until dough is smooth and elastic.
• Lightly butter a glass or ceramic bowl and place dough into bowl, turning it so entire surface of dough is buttered.
• Cover loosely with a tea towel and put bowl aside in a warm place for about one hour, until dough has risen and doubled in size.
• Meanwhile, you can make the filling.
• To make the chipotle puree, open a can of chipotle peppers in adobe sauce and place in your blender or food processor; puree until smooth, then measure out the 2 tsp you need (you can freeze the leftovers for another use).
• In a small bowl, toss the chicken slices with the seasonings (salt through to turmeric).
• In a skillet over medium heat, heat the 3 tbsp of olive oil and saute the seasoned chicken slices for about 5 minutes, until chicken is no longer pinkish inside.
• If there are any spices in the bottom of the bowl, make sure you add them to the skillet too--you want ALL the flavour!
• Remove chicken from skillet and place in a bowl, then saute peppers and garlic until peppers are tender; this will take about 5 minutes or so.
• Add to chicken in bowl, then let rest for a few minutes to cool down.
• Stir in chipotle puree, cheese and coriander.
• When your dough is ready, punch it down and divide into 12 portions; roll out each into a 6-inch circle.
• Divide filling among the 12 circles, spooning into the centre of each.
• Please note that I have only made this recipe once, and I found that I had a little too much filling (perhaps I bought too much chicken, I don't remember now); so don't feel that you absolutely have to use the entire chicken mixture (a little extra to snack on is a good thing).
• Wet the edges of the dough circles with some water (or some beaten egg, if you wish) and fold the circles in half, into half-circles; pinch the edges to seal tight.
• Brush both sides of calzones with a little olive oil, then grill over medium heat for about 5 minutes per side, until the dough is cooked and has a golden-brown appearance.
• While this recipe calls for using the grill, I see no reason why you couldn't bake them.