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About the Dish

  • Chicken Breast

    Chicken Breast

  • Beautiful Briny Sea Campfire Salt

    Beautiful Briny Sea Campfire Salt

  • Onion

    Onion

  • Celery

    Celery

  • Sweet Peppers

    Sweet Peppers

  • Southern Links BBQ Sweet & Tangy Sauce

    Southern Links BBQ Sweet & Tangy Sauce

  • Parsley

    Parsley

  • Asiago Cheese

    Asiago Cheese

  • Whole Wheat Pizza Dough

    Whole Wheat Pizza Dough

  • Salad Greens

    Salad Greens

METHOD

1
Heat oven to 425° F.
2
Season chicken on all sides with a total 1/4 teaspoon Campfire salt. Set aside.
3
MISE EN PLACE Peel and finely chop 1/2 cup onion (save any remaining for another use.) Chop celery. Core and thinly slice sweet pepper. Pick and chop parsley leaves.
4
Place a large skillet over medium-high heat. Add 1 teaspoon olive oil. When hot, add chicken. Cook without disturbing until browned on the bottom, 3-4 minutes. Flip and cook until chicken is opaque all the way through, 2-3 minutes more. Transfer to a plate, and set aside to cool.
5
Return skillet to heat, and add measured onion and celery. Cook, stirring often, until tender, about 3 minutes. Stir in sweet pepper, 2 tablespoons Sweet & Tangy Sauce and 1/4 teaspoon Campfire salt. Cook 1 minute more more, then transfer to a mixing bowl.
6
Shred chicken into small pieces, and add (along with any resting juices) to vegetables. Cool slightly, then stir in parsley and half of Asiago.
7
Grease a baking sheet with 1/2 teaspoon olive oil. On a clean work surface, halve pizza dough. It should be thawed but still cold. Roll and stretch each piece into an 8-inch round. Place on the baking sheet.
8
Pile about 3/4 cup filling off-center in each calzone, leaving a 1/2-inch edge uncovered (you may have leftover filling). Fold dough over filling to create a half-moon. Crimp edge to seal. Brush tops with 1/2 teaspoon olive oil and sprinkle with remaining asiago and Campfire salt and pepper to taste.
9
Bake until deep golden brown, 15-17 minutes. Remove from oven, and let calzones rest 5 minutes. Divide mixed greens between 2 plates and drizzle with 1 teaspoon olive oil. Serve calzones with greens and remaining sauce for dipping. Enjoy!