Monday, January 12, 2015

Chicken Parm Calzones


½ cup very warm water (120°-130°F)
1 tablespoon + 2 teaspoons Wildtree Basil Pesto Grapeseed Oil, divided
1 pound chicken breasts
1 (14.5 ounce) can tomato sauce
½ cup shredded mozzarella
2 tablespoons panko breadcrumbs
2 tablespoons Parmesan
1 egg, beaten

Method of Preparation

Preheat oven to 400°F. In a large bowl, mix the So Quick & Easy Whole Wheat Pizza Dough, water, and 1 tablespoon Basil Pesto Grapeseed Oil together. Mix until the dough becomes firm and springy. Turn dough out onto a floured surface and knead for 2 minutes until the dough is smooth and elastic. Cover with a towel or plastic wrap and let rest for 10 minutes. Season chicken with salt and pepper if desired. Heat remaining 2 teaspoons Basil Pesto Grapeseed Oil in a large nonstick skillet over medium heat. Add the chicken and cook on each side until browned and cooked through (165°F); about 4 or 5 minutes on each side. Allow the chicken to cool before shredding. Mix together the tomato sauce, Garlic Galore Seasoning Blend, and Hearty Spaghetti Sauce Blend. Add ¾ cup of the seasoned tomato sauce to the chicken and toss to coat. Reserve remaining sauce for serving. Roll rested dough out into a 14x10 inch rectangle. Transfer to a parchment lined baking sheet. Leaving 4 inches of dough in the center, cut 1 inch strips on each side. Sprinkle mozzarella down middle of dough, then top with chicken mixture. Mix together panko breadcrumbs and Parmesan and sprinkle over the top of the chicken. Close the calzone by criss-crossing the cut strips of dough over the top of the chicken. Brush the calzone with the egg and bake 20-25 minutes or until golden brown and crisp. Allow the calzone to cool slightly before slicing into 4 servings. Heat remaining sauce from step 3 if desired and serve with the calzone. 

Nutritional Info

Saturated Fat:

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