Italian Kitchen Chicken Crescent 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:

• Heat oven to 375°F.
• Spray cookie sheet with nonstick cooking spray.
• Separate dough into 4 rectangles.
• Firmly press perforations to seal.
• Press each to form 6x5-inch rectangle.
• Top each rectangle to within 1/2 inch of edge with slice of chicken, slice of cheese and 1 tablespoon of the mushrooms.
• Reserve remaining mushrooms for gravy.
• Fold dough in half, forming a square; pinch edges to seal.
• Dip each calzone in egg; coat with bread crumbs.
• Place on sprayed cookie sheet.
• Bake at 375°F.
• for 20 to 25 minutes or until deep golden brown.
• Meanwhile, in medium saucepan, combine gravy and reserved mushrooms; cook over medium heat until hot, stirring occasionally.
• Serve gravy over calzones; sprinkle with onions and paprika.

Steps:

• To Make Dough: In a small bowl, dissolve yeast in water. Add the oil, sugar and salt; mix in 1 cup of the flour until smooth. Gradually stir in the rest of the flour, until dough is smooth and workable. Knead dough on a lightly floured surface for about 5 minutes, or until it is elastic. Lay dough in a bowl containing 1 teaspoon olive oil, then flip the dough, cover and let rise for 40 minutes, or until almost doubled.
• To Make Filling: While dough is rising, combine the ricotta cheese, Cheddar cheese, pepperoni, mushrooms and basil leaves in a large bowl. Mix well, cover bowl and refrigerate to chill.
• Preheat oven to 375 degrees F (190 degrees C).
• When dough is ready, punch it down and separate it into 2 equal parts. Roll parts out into thin circles on a lightly floured surface. Fill each circle with 1/2 of the cheese/meat filling and fold over, securing edges by folding in and pressing with a fork. Brush the top of each calzone with egg and place on a lightly greased cookie sheet.
• Bake at 375 degrees F (190 degrees C) for 30 minutes. Serve hot.

Steps:

• 1. Unroll package of Pillsbury Crescent Rolls and put on bottom of 9"x13" pan.
• 2. Layer meats and cheeses.
• 3. Top with roasted red peppers.
• 4. Drizzle eggs over this.
• 5. Cover with 2nd crescent roll package.
• 6. Sprinkle some garlic powder on top.
• 7. Bake at 350 degrees (covered) for 50 minutes.
• 8. Uncover and bake an additional 10 minutes.
• 9. Let cool (otherwise it will be too gooey).
• 10.Slice into 2" squares.