Chicken Olive Calzones Recipes

Steps:

• Preheat the oven to 450˚. Line a baking sheet with parchment paper. Combine the chicken, mozzarella, spinach, roasted red peppers, 1/2 teaspoon salt and a few grinds of pepper in a large bowl.
• Divide the pizza dough into 4 pieces; keep covered with plastic wrap until ready to use. Working with 1 piece at a time, roll the dough into a ball and dust with flour, then roll into a 7-inch round on a lightly floured surface. Spoon one-quarter of the chicken mixture on one side of the dough round, then fold the dough over the filling and crimp the edges with a fork to seal. Transfer to the prepared baking sheet. Repeat with the remaining dough and filling.
• Brush the calzones with the beaten egg and make a few slits in the top of each with a paring knife. Bake until the calzones are golden and puffed, about 25 minutes. Let rest 5 minutes. Serve with marinara sauce.

Steps:

• Preheat oven to 400°. In a large skillet, heat oil over medium-high heat. Add mushrooms and onion; cook and stir 3-5 minutes or until tender. Add garlic; cook 1 minute longer. Remove from heat. Stir in spinach, chicken, red peppers, bacon, salt and pepper. , On a lightly floured surface, divide each loaf of dough into four portions; press or roll each into an 8-in. circle. Place 1/2 cup filling over half of each circle to within 1/2 in. of edge. Top each with 1/4 cup cheese. Fold dough over filling; pinch edge to seal., Place on greased baking sheets. Brush tops with egg white. Bake 14-17 minutes or until golden brown and heated through. Serve warm. Freeze option: Freeze cooled baked calzones in resealable plastic freezer bags. To use, place calzones on greased baking sheets. Cover with foil and reheat in a preheated 350° oven 25 minutes. Uncover; bake 5-10 minutes longer or until heated through.

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.

Steps:

• Place baking stone in oven. Heat oven to 425°F. Let stone heat in oven 30 minutes.
• On pizza peel sprinkled with cornmeal, unroll dough. Spread ricotta cheese evenly over dough to about 1/2 inch from edge. Sprinkle with herbs de Provence. Sprinkle chicken over half of dough; top chicken with cheese blend.
• Fold dough in half over filling to form pocket; press edges to seal. Slide calzone onto heated baking stone.
• Bake 18 to 20 minutes or until golden brown. Cool 10 minutes before serving.

Steps:

• Heat oil in a nonstick skillet over medium-high heat. Add onion; cook, stirring occasionally, until tender, about 2 minutes. Stir in spinach; cover and cook until wilted, about 1 1/2 minutes. Remove from heat; stir in marinara and chicken.
• Preheat an air fryer to 325 degrees F (165 degrees C) according to manufacturer's instructions.
• Divide dough into 4 equal pieces. Roll each piece on a lightly floured work surface into a 6-inch circle. Spread 1/4 of the spinach mixture over the bottom half of each dough circle. Top each with 1/4 of the mozzarella cheese. Fold dough over filling to form half-moons and crimp edges to seal. Coat well with cooking spray.
• Transfer calzone to the air fryer basket. Cook for 8 minutes. Turn calzone over; cook until golden brown, about 4 minutes more.

Steps:

• For filling, in a medium bowl combine chicken, Monterey Jack cheese, celery, ripe olives, basil, oregano, garlic powder, and pepper. Stir in cream cheese. Set aside.
• For calzones, unroll pizza dough. On lightly floured surface roll dough into a 15x10-inch rectangle. Cut into six 5-inch squares. Divide chicken-olive filling among the squares. 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 F oven for 10 to 12 minutes or until golden brown. Let stand for 5 minutes before serving. Serve with heated spaghetti sauce, if desired.

Steps:

• Heat the oil in a large saucepan or flameproof casserole dish on a medium heat, add the onion and cook for a few mins. Add the garlic and cook for 1 min more. Remove the onion and garlic from the pan and set aside on a plate.
• Turn up the heat, add the chicken and cook for a few mins each side until golden.
• Return the onion and garlic to the pan with the remaining ingredients. Cover and cook for 20 mins until the chicken is cooked through, juicy and tender, and the sauce is rich and thickened. Serve with rice.