Tuesday, July 20, 2010

BBQ Chicken Calzone

I followed Jessie's suggestion for this recipe and used my crock pot set on low to simmer the chicken with the barbeque sauce all day, which makes this meal even more wonderful (because I am in love with my crock pot!). After shredding the chicken, I added the cooked bacon and onion. The flavor will change depending on what kind of barbeque sauce you use, but the combination of everything inside a dough pocket was very yummy!

4 slices bacon
1/2 small onion, chopped
3 cups shredded, cooked chicken breast meat
1 cup barbeque sauce
1 (10 ounce) can refrigerated pizza crust dough (I used this recipe to make my own dough. It was ok. I have a different recipe that uses whole wheat flour that I'll try next time.)
1 cup shredded mozzarella cheese (I wanted more cheese!)
2 tablespoons chopped fresh cilantro

Preheat the oven to 400 degrees F (200 degrees C).
Fry bacon in a large skillet over medium-high heat until crisp. Remove from the pan to drain on paper towels; crumble. Add the onion and shredded chicken to the hot bacon grease in the pan. Fry over medium heat until onion is tender. Stir in 1/3 cup of barbeque sauce, and remove from the heat. Mix in the cooked bacon.

Roll the pizza crust dough out onto a greased cookie sheet. Press out to an even thickness, and then cut in half. Divide the chicken mixture between the two pieces of dough, spreading on only half of each piece to within 1/2 inch of the edge. Drizzle the remaining sauce over the filling. Sprinkle the cheese and cilantro over the top. Fold the uncovered portion of dough over the filling, and press the edges together with a fork to seal.

Bake for 25 minutes in the preheated oven, or until browned to your liking. Cool for a few minutes, then cut each calzone in half. Each serving is half of a calzone. These can be served with additional barbeque sauce if you like.

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