BARBECUE CHICKEN BASIL CALZONES (OAMC)
This recipe can be easily doubled. This freezes wonderfully and makes a great meal/snack to have on hand. You can also make these and eat them hot out of the oven. This recipe was created for Ready, Set, Cook! #6
Provided by Pamela
Categories Lunch/Snacks
Time 40m
Yield 4-8 serving(s)
Number Of Ingredients 14
Steps:
- For the dough: Combine flour, baking powder, sugar and basil.
- Add milk powder to water and stir until dissolved, add to dry mixture.
- Add eggs and melted butter and mix well.
- Set aside while making the filling.
- For the filling: Cook onions in butter over medium heat until onions are tender.
- Add chicken and mushroom pieces and cook 2 minutes.
- Remove from heat and stir in barbecue sauce and cheese.
- Divide dough into 4 pieces and roll out into 8 inch circles.
- Place 3/4 cup - 1 cup of filling in each circle.
- Fold dough in half and seal edges tightly.
- Bake at 350°F for 15-20 minutes or until top begins to brown slightly.
- For OAMC: Cool and freeze at this point.
- Defrost in the oven or microwave before serving.
- Serve warm with extra barbecue sauce to dip if desired.
BARBECUE CHICKEN CALZONES RECIPE
If you love barbecue chicken pizza, you'll love these barbecue chicken calzones! Ready in less than 30 minutes, they're stuffed with bbq chicken, bacon, cheese, and baked to perfection. And did we mention they're super kid-friendly?
Provided by Steph
Categories Dinner
Yield 8
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees. Fry bacon in a large skillet over medium-high heat until crisp. Remove bacon from pan, blot with paper towels and crumble.
- Add onion and shredded chicken to a pan with olive oil. Saute over medium heat until onion is tender. Stir in 1/2 cup barbecue sauce and remove from heat. Mix in crumbled bacon.
- Flatten out biscuit dough on a greased cookie sheet. Spread a teaspoon of barbecue sauce on each biscuit. Divide the chicken mixture between the biscuits, spreading on only half of each biscuit and keeping 1/2 inch away from the edge.
- Sprinkle cheese and cilantro over top of each biscuit.
- Fold biscuits in half and press the edges together with a fork to seal.
- Bake for 12-14 minutes, or until golden brown.
- Serve with additional barbecue sauce for dipping.
Nutrition Facts : Servingsize 1 serving, Calories 1140 kcal, Fat 100 g, SaturatedFat 36 g, Cholesterol 171 mg, Sodium 1793 mg, Carbohydrate 2 g, Sugar 2 g, Protein 53 mg
BBQ CHICKEN CALZONES
Make and share this BBQ Chicken Calzones recipe from Food.com.
Provided by looneytunesfan
Categories Lunch/Snacks
Time 45m
Yield 4 serving(s)
Number Of Ingredients 7
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.
BEST CHICKEN CALZONE FROM HOME
All you need is ... a calzone for lunch! Prepare at home and enjoy these pizza dough sandwiches whenever you want!
Provided by Artandkitchen
Categories Lunch/Snacks
Time 35m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Preheat the oven at 400°F.
- Sauté garlic and red bell pepper, in olive oil, for about 3 minutes (just enough to "combine" the flavors). Put aside to cool.
- In a bowl combine sun-dried tomatoes, thyme, chili and red pepper mixture. Toss until well mixed. Season with salt and pepper.
- Unroll pizza dough onto clean work surface.
- Pat out to 15x11-inch rectangle; cut in half lengthwise, then in half crosswise to form 4 rectangles.
- Place the dough pieces on a floured surface.
- Spread a 1/4 of the shredded chicken on one side of each dough piece. Be sure to leave 1/2 inch of the dough border free.
- Place one slice of cheese over each portion.
- Spread the vegetable mix over the cheese.
- Add 3 leaves fresh basil to each calzone.
- Brush the dough borders with little water and cover the filling with the dough (using the side without filling) and seal edges with fork.
- Place on baking sheet sprayed with cooking spray and cook for about 20 minutes or as desired until golden brown/middle down.
- Serve warm or cold as sandwiches.
Nutrition Facts : Calories 223.9, Fat 14, SaturatedFat 4.8, Cholesterol 60.9, Sodium 209.6, Carbohydrate 4.6, Fiber 1.1, Sugar 2.2, Protein 19.5
BBQ CHICKEN CALZONE
Ah, the calzone. They're delicious, but I could never make one myself, you say. That's all about to change, my friend. Not only is it easy to make, but it's cheap! A few common ingredients and some dough from the local store and you're just a half hour away from an unbelievable meal.
Provided by Easy Guy Cooking
Categories Chicken Breast
Time 40m
Yield 2 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 375°F.
- Sprinkle flour on a wooden cutting board and roll out dough.
- Add 1/2 cup of cooked cubed chicken marinated in barbecue sauce on on side of the dough.
- Top the chicken with 1/2 cup of mozzarella and 2 tablespoons of ricotta.
- Fold over the dough and seal the edges.
- Mix up 1 egg with a splash of water.
- Use a pastry brush to paint the egg wash over the dough.
- Slice breathing slits into the top of the calzone.
- Bake for 25 minutes.
Nutrition Facts : Calories 192.3, Fat 10.6, SaturatedFat 5.7, Cholesterol 122.7, Sodium 488.1, Carbohydrate 12.6, Fiber 0.2, Sugar 8.6, Protein 11
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- In the bowl of an electric mixer fitted with the paddle attachment, stir together the flour, yeast and salt. With the mixer on low speed, slowly add the warm water and then the oil and honey. Mix with the paddle attachment until the mixture starts to come together. Switch to the dough hook and let the mixer knead the dough for 10 minutes until a soft, smooth ball starts to form. If you don’t have a dough hook or an electric mixer, you can do this with your hands.
- Meanwhile, in a large bowl, mix together the chicken, red onion and 3/4 cup barbeque sauce. Set aside along with the cheese and cilantro.
- Divide dough into 4-8 pieces. Form each piece into a ball and then flatten into a round disc with your hands. Spread the dough with a thin layer of barbeque sauce, leaving a rim around the edge. Place 1/2 cup chicken mixture on one side of the dough. Sprinkle with cheese and a little cilantro. Fold the non-covered half of the dough over the filling and press the edges together with your thumb. Repeat with remaining dough and fillings.
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- Unroll dough; place on cookie sheet. Starting at center, press out dough into 14x10-inch rectangle; cut into 4 (7x5-inch) rectangles. Spoon 1/3 cup chicken mixture onto half of each rectangle, spreading to within 1/2 inch of edge. Sprinkle 2 tablespoons cheese over each.
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