I love calzones, but dislike the fact that I can't control the calorie/fat/sodium content. When I saw a recipe in my Cooking Light Magazine, I had to try it out. I substituted chicken for spicy Italian turkey sausage only because I use that in the stuffed peppers I make (Thursday's dinner) & I didn't want to overkill on sausage. Well, and the fact that Harris Teeter had boneless, skinless chicken breasts on sale - buy one get one free!
This turned out wonderfully & Mr. Potts has already requested that I make these again. Next time I will use the spicy Italian turkey sausage.
The yumminess that was
One that was cut in to and ready to be taken to work for lunch today.
The recipe is fairly easy.
Chicken, Pepper & Onion Calzone
Ingredients
- 1 can Pillsbury pizza dough – I used the thin crust version
- 1 Vidalia or other sweet onion, diced
- 1 red bell pepper, thinly sliced and then halved
- 1 yellow bell pepper, thinly sliced and then halved
- Cooking spray
- 1 pound chicken - diced
- 1 ¾ cup pasta sauce – I used a Vodka sauce for a little more flavor
- 1 1/3 cup (about 5 ounces) shredded part-skim mozzarella cheese
Preparation
1. Preheat oven to 500°
2. Lightly spray non-stick pan with cooking spray and cook chicken until no longer pink.
3. Coat onion and bell pepper pieces with cooking spray. Add vegetables to the pan with chicken. Grill vegetables 4 minutes on each side or until browned. Remove vegetables and chicken from pan; cool slightly.
4. Place dough on a lightly floured surface; divide dough into 4 equal portions. Roll each portion into a 9 x 5-inch rectangle. Spread 1/4 cup pasta sauce evenly over each rectangle, leaving a 1/4-inch border. Arrange chicken/veggie mixture evenly over half of the dough. Sprinkle each calzone with 1/3 cup cheese. Fold other half of dough over filling; press edges together with a fork to seal.
5. Place calzones on a baking sheet coated with cooking spray. Coat calzones with cooking spray. Bake at 500° for 15 minutes or until golden brown. Remove from oven; let stand 5 minutes. Cut each calzone in half; serve with remaining pasta sauce.
My note - keep an eye on your oven. I believe since I used the pre-made dough (the original recipe called for homemade) it cooked a little quicker. Mine were done in about 12 minutes.
