Calzones are stuffed pizzas. You can fill them with anything you'd like. This rich chicken mixture is delicious.
INGREDIENTS | YIELDS 8 CALZONES
1 loaf frozen bread dough, thawed
1 tablespoon butter
1 onion, chopped
3 cloves garlic, minced
1 red bell pepper, chopped
1 (8-ounce) package cream cheese, softened
2 Poached Chicken breasts, chopped
1 cup shredded Havarti cheese
¼ cup chopped flat-leaf parsley
1 egg, beaten
2 tablespoons milk
1. Divide bread dough into eight pieces and cover with kitchen towel; set aside.
2. In small skillet, melt butter over medium heat. Add onion, garlic, and bell pepper; cook and stir until tender, about 6 minutes. Remove from heat and beat into cream cheese in large bowl. Add Chicken Breasts, Havarti cheese, and parsley to cream cheese mixture.
3. Preheat oven to 400°F. Roll out each ball of dough to an 8-inch circle. Top with ½ cup of the chicken mixture. Fold dough over filling, making a half round. Seal edges and flute. In small bowl, combine egg with milk; brush over calzones.
4. Bake for 25–35 minutes or until calzones are browned and hot. Let cool on wire racks for 5 minutes, then serve.
You can make the chicken filling ahead of time; just cover it and refrigerate until you want to assemble the calzones. The bread dough, if defrosted in the refrigerator, should be just fine until it's time to eat. You may want to let the dough stand at room temperature for 30–50 minutes before assembling if the package directions specify that.