Best Barbecue Chicken Basil Calzones Oamc Recipes

BBQ CHICKEN CALZONES

Steps:

• 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.

BARBECUE CHICKEN BASIL CALZONES (OAMC)

Steps:

• For the dough: Combine flour, baking powder, sugar and basil.
• Add milk powder to water and stir until dissolved, add to dry mixture.
• Add eggs and melted butter and mix well.
• Set aside while making the filling.
• For the filling: Cook onions in butter over medium heat until onions are tender.
• Add chicken and mushroom pieces and cook 2 minutes.
• Remove from heat and stir in barbecue sauce and cheese.
• Divide dough into 4 pieces and roll out into 8 inch circles.
• Place 3/4 cup - 1 cup of filling in each circle.
• Fold dough in half and seal edges tightly.
• Bake at 350°F for 15-20 minutes or until top begins to brown slightly.
• For OAMC: Cool and freeze at this point.
• Defrost in the oven or microwave before serving.
• Serve warm with extra barbecue sauce to dip if desired.

EASY CHEAT BAR B QUE CHICKEN CALZONES

Steps:

• 1. Place one frozen dinner roll in each cup of a muffin tin. Cover with a light towel and let thaw to room temp and rise slightly.
• 2. Roll each roll out as far as it can go. Make them thin.
• 3. Spread 2-3 tablespoons of your favorite BBQ sauce on 6 of the 12 rolled dough pieces, leaving about 1/4 - 1/2-inch border of dough on the outside.
• 4. Place as much cooked and shredded rotisserie chicken as desired (about 1/4 cup for each calzone).
• 5. Place 1-2 tablespoons of chopped onion over the tops of the chicken.
• 6. Sprinkle 1-2 tablespoons of cilantro over the top of the onion. If you don't care for cilantro just skip this step.
• 7. Sprinkled with shredded mozzarella cheese. I like cheese so I use 1/4 cup on each.
• 8. Make sure none of the filling touches 1/4-1/2 inch dough border you left around the outside of your 6 calzones. Place a rolled out dough on top of each of your calzones and seal it up. Make sure it is sealed TIGHTLY so that none of the filling leaks out.
• 9. Place the 6 calzones on a greased baking sheet. Bake at 350 for 20 minutes or until golden in color.
• 10. We like to dip ours in garlic ranch dressing. But, you don't need to dip them in anything as they are good on their own!

OAMC CALZONES

Steps:

• Thaw two loaves of bread dough.
• Divide each loaf into five parts each.
• One at a time, roll each dough piece on a floured board or stretch with your hands, making 10 7 inch squares.
• Fold each dough square over half a cheese slice to form a turnover, and pinch edges to seal.
• (You can also ladle 1/3 cup to 1/2 cup sauce into center of each square before making the turnover, but the sauce tends to seep out). Place each turnover in a small sandwich bag.
• Put 5 turnovers in a 1 gallon freezer bag.
• Divide sauce in half, and store in 2 1-quart freezer bags; enclose each bag of sauce in a bag of calzones.
• Do the same with the remaining 5 turnovers.
• To prepare for serving, thaw sauce; heat in a medium pan 10-15 minutes until bubbly.
• At the same time, take frozen turnovers out of bags, and place them about 2 inches apart on a baking sheet sprayed with a nonstick spray.
• Preheat oven to 350°F.
• Bake for 15 minutes.
• Turnovers will be golden brown when done.
• Ladle sauce on top of turnovers, and serve.

BBQ CHICKEN CALZONES

Steps:

• 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.

BEST CHICKEN CALZONE FROM HOME

Steps:

• Preheat the oven at 400°F.
• Sauté garlic and red bell pepper, in olive oil, for about 3 minutes (just enough to "combine" the flavors). Put aside to cool.
• In a bowl combine sun-dried tomatoes, thyme, chili and red pepper mixture. Toss until well mixed. Season with salt and pepper.
• Unroll pizza dough onto clean work surface.
• Pat out to 15x11-inch rectangle; cut in half lengthwise, then in half crosswise to form 4 rectangles.
• Place the dough pieces on a floured surface.
• Spread a 1/4 of the shredded chicken on one side of each dough piece. Be sure to leave 1/2 inch of the dough border free.
• Place one slice of cheese over each portion.
• Spread the vegetable mix over the cheese.
• Add 3 leaves fresh basil to each calzone.
• Brush the dough borders with little water and cover the filling with the dough (using the side without filling) and seal edges with fork.
• Place on baking sheet sprayed with cooking spray and cook for about 20 minutes or as desired until golden brown/middle down.
• Serve warm or cold as sandwiches.

MINI SAUSAGE CALZONES (OAMC)

Steps:

• Divide dough into 16 portions.
• Preheat oven to 425°F.
• Grease a baking sheet.
• Heat a large skillet over medium heat, add sausage.
• Cook until brown and crumbly, drain fat.
• Stir onion, garlic, basil, oregano, and pizza sauce into skillet, simmer for 10 minutes.
• Roll each dough piece into a 5in circle.
• Spoon sausage mixture onto each circle, sprinkle with cheeses.
• Moisten edges of dough with water.
• Fold dough over to enclose filling, press to seal.
• Place on prepared baking sheet.
• Beat eggs with milk.
• Brush over calzones.
• Bake for about 15 minutes or until golden brown.