Chicken Olive Calzones
I first learned to make calzones from Jay's mom. She makes them the best-(of course!) My friend Donna shared this one with me. It was different from the way my Mother-in-Law makes them, and a fun addition to our recipe book
I am pretty sure I got this from her when we were living in Utah. When Janelle was over a few weeks ago she requested it for our lunch. She remembers eating it when we both lived there. Here is an odd tidbit of info- Janelle thinks I say the word "calzones" funny. The way I stress certain portions of it. She laughs when I say it.
1 ½ cups chopped cooked chicken (18 ounces)
½ cup shredded Monterey Jack cheese
¼ cup chopped celery
¼ cup pitted ripe olives
½ teaspoon dried basil crushed
¼ teaspoon dried oregano, crushed
1/8 teaspoon garlic powder
1/8 teaspoon pepper
1/3 cup soft style cream cheese with chives and onion
1 10 ounce package refrigerated pizza dough
(or frozen Rhodes rolls or bread dough thawed and risen)
1 beaten egg
1 Tablespoon water
Parmesan cheese
Spaghetti sauce
For filling, in a medium bowl stir together chicken, jack cheese, celery, ripe olives, basil, oregano, garlic powder, and pepper. Stir in soft- style cream cheese. Set aside.
For calzones, unroll pizza dough. On lightly floured surface roll out dough into a 15 x 10 inch rectangle. Cut into six 5-inch squares. (Or use the Rhodes dough and divide into pieces and flatten out) Divide chicken olive filling among the dough. Brush edges with water. Lift one corner and stretch dough over to the opposite corner. Seal edges of dough well with tines of a fork. Arrange calzones on a greased baking sheet. Prick tops with a fork. In a small bowl combine egg and 1 Tablespoon water, brush over the calzones. Sprinkle with Parmesan cheese if desired.
Bake in a 425 degree oven for 10-12 minutes or until golden brown. Let stand for 5 minutes before serving.. Serve with heated spaghetti sauce, if desired.
I am pretty sure I got this from her when we were living in Utah. When Janelle was over a few weeks ago she requested it for our lunch. She remembers eating it when we both lived there. Here is an odd tidbit of info- Janelle thinks I say the word "calzones" funny. The way I stress certain portions of it. She laughs when I say it.
1 ½ cups chopped cooked chicken (18 ounces)
½ cup shredded Monterey Jack cheese
¼ cup chopped celery
¼ cup pitted ripe olives
½ teaspoon dried basil crushed
¼ teaspoon dried oregano, crushed
1/8 teaspoon garlic powder
1/8 teaspoon pepper
1/3 cup soft style cream cheese with chives and onion
1 10 ounce package refrigerated pizza dough
(or frozen Rhodes rolls or bread dough thawed and risen)
1 beaten egg
1 Tablespoon water
Parmesan cheese
Spaghetti sauce
For filling, in a medium bowl stir together chicken, jack cheese, celery, ripe olives, basil, oregano, garlic powder, and pepper. Stir in soft- style cream cheese. Set aside.
For calzones, unroll pizza dough. On lightly floured surface roll out dough into a 15 x 10 inch rectangle. Cut into six 5-inch squares. (Or use the Rhodes dough and divide into pieces and flatten out) Divide chicken olive filling among the dough. Brush edges with water. Lift one corner and stretch dough over to the opposite corner. Seal edges of dough well with tines of a fork. Arrange calzones on a greased baking sheet. Prick tops with a fork. In a small bowl combine egg and 1 Tablespoon water, brush over the calzones. Sprinkle with Parmesan cheese if desired.
Bake in a 425 degree oven for 10-12 minutes or until golden brown. Let stand for 5 minutes before serving.. Serve with heated spaghetti sauce, if desired.
