Zutaten für Best Chicken Calzone From Home
- 1 tablespoon olive oil
- Garlic Cloves
- 1/2 red bell pepper, thinly sliced
- Sun Dried Tomatoes
- 1 teaspoon dried thyme
- Chili Powder
- Salt and pepper to taste
- 1 (13.5 ounce) package of pizza dough
- Chicken Breasts
- Havarti Cheese
- 12 fresh basil leaves
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Zubereitung von Best Chicken Calzone From Home
- Preheat your oven to 400°F (200°C).
- Sauté 2 cloves of minced garlic and 1/2 of a red bell pepper, thinly sliced, in 1 tablespoon of olive oil for about 3 minutes, until softened.
- Set aside to cool.
- In a medium bowl, combine 1/2 cup sun-dried tomatoes (oil-packed, drained), 1 teaspoon dried thyme, 1/4 teaspoon red pepper flakes, and the cooled red pepper and garlic mixture.
- Toss until well combined.
- Season with salt and pepper to taste.
- Unroll one 13.5-ounce package of pizza dough onto a lightly floured surface.
- Pat or roll out the dough to a 15x11-inch rectangle.
- Cut the dough in half lengthwise, then in half crosswise to create 4 equal rectangles.
- Place the dough pieces on a lightly floured surface.
- Spread 1/4 of 1.5 cups of shredded cooked chicken evenly onto one half of each dough rectangle, leaving a 1/2-inch border.
- Top each chicken portion with 1/4 cup shredded mozzarella cheese.
- Spread 1/4 of the sun-dried tomato mixture over the cheese.
- Add 3 fresh basil leaves to each calzone.
- Lightly brush the dough borders with water.
- Fold the dough over the filling to form a half-moon shape, pressing firmly to seal the edges with a fork.
- Place the calzones onto a baking sheet sprayed with cooking spray.
- Bake for 20-25 minutes, or until golden brown and the cheese is melted and bubbly. The internal temperature should reach 165°F (74°C).
- Let cool slightly before serving warm or cold as sandwiches.
Nutrition Information (Approximate per serving)
Sodium
8 g
Sugar
8g
Fat
24g
Carbs
1g
