|2 servings||calories per servings 700||protein serving 48 g||carbs per serving 66 g||total fat per serving 27 g|
Fold a made-from-scratch pizza in half before baking, and you’ve got a calzone: toasted crust on the outside and fabulous, former toppings (now filling) on the inside. This recipe makes good use of lean chicken breast, tangy barbecue sauce and sharp Asiago cheese. It’s all folded together inside handmade, whole wheat pizza dough from Alfresco Pasta for a Southern barbecue-style twist on an Italian classic. Feel free to save the extra barbecue sauce for another day, but we recommend using it for dunking your calzones for maximum flavor.
|Nutrition Facts||/ Per Serving|
|Total Fat||27 g|
|Saturated Fat||9 g|
|Trans Fat||0 g|
|Total Carbohydrates||66 g|
|Dietary Fiber||9 g|
• Heat oven to 425° F.
• Season chicken on all sides with a total 1/4 teaspoon Campfire salt.
MISE EN PLACE
• Peel and finely chop 1/2 cup onion (save remaining onion for another use.)
• Chop celery.
• Discard any pepper stems and seeds. Thinly slice flesh.
• Pick and chop parsley leaves.
• Place a sauté pan over medium-high heat. Add 1 teaspoon cooking oil. When oil is hot, add chicken. Cook without disturbing until browned on bottom, 3-4 minutes.
• Flip, and cook until opaque throughout, 2-3 minutes.
• Transfer chicken to cutting board.
• Return pan to medium-high heat. Add measured onion and celery. Cook, stirring, until vegetables are tender, about 3 minutes.
• Stir in peppers, 2 tablespoons barbecue sauce and 1/4 teaspoon Campfire salt. Cook, stirring, until peppers wilt, about 1 minute.
• Transfer mixture to a bowl.
• Shred chicken. Add chicken and any resting juices to vegetables.
• When mixture cools slightly, stir in parsley and half of Asiago.
• Halve pizza dough.
• Grease 1 or 2 baking sheet(s) with 1/2 teaspoon olive oil, using your hands to spread oil evenly across the surface. (Leave your hands oiled to shape the pizza dough.)
• Stretch each dough piece into an 8-10 inch circle.
• Transfer to prepared baking sheet(s).
Tip: The best way to shape the dough is by holding the top edge with both hands, and stretching while rotating the dough rapidly in one direction. If you keep it moving, you’ll have a nice round dough.
• 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. Sprinkle with remaining Asiago, and Campfire salt and pepper to taste.
• Bake in oven until deep golden-brown, 15-17 minutes.
• Remove from oven. 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!
"I’ve been a cook and writer my whole life. I wrote my first original recipe and mailed it to a TV show when I was four years old. I was lucky enough to have been raised by one of those legendary Southern grandmothers who cooked with great skill and no recipes. Even when my cooking veered drastically away from Southern for a few years, she was always open to what I prepared and would taste anything."Learn More...