2 cooked chicken breasts, shredded
1/2 cup BBQ sauce
1 small bunch cilantro, chopped
3/4 cup mozzarella cheese
1 small red onion
1 T canola oil
1 package store-bought pizza dough
flour for dusting rolling pin
Preheat oven to 375*
Slice the onion thinly. Heat the canola oil in a medium pan over medium heat and add the onions. Saute until caramelized and let cool slightly. Divide pizza dough in two and form into flattened round discs. Let rest while you prepare the filling. Combine the chicken, chopped cilantro, cheese and onion in a small bowl. Roll each disc of pizza dough out into a 10" circle (no points for perfection here - anything close will do). Mound half of the filling on one side of each disc and fold remaining half over the filling. Seal the calzones by folding the edges up and pressing down lightly. Press edges down with a fork to ensure a tight seal and use fork to poke a few venting holes in the top of each calzone to release steam. Bake for 24 - 26 minutes until golden brown.
Note: I ended up making 4 mini calzones instead of two large calzones.
Fabulous! You must give it a whirl! On another side note, today was suppose to be part 2 of our Charleston restaurant reviews, but the rain kept us home. We may be doing lunch out tomorrow, so look for a potential review :)
I want to thank the wonderful Maria and Josh over at Two peas and their pod (another favorite blog) who gave me an award-
Haha, such a cute award. I would like to pass this along to Gina at Fitnessista. Gina makes incredible recipes, is a fitness role model, and overall is just awesome!