My #1 made calzones for dinner the other night! I’m blessed that my boys both like to cook, and have skills they’ll need later in life. We made up this recipe, and felt compelled to share it with you, dear readers. There is a recipe for sausage calzones using Cooking Creme at cookphilly.com, but it didn’t sound to our liking.
Andrew’s Chicken and Bacon Calzones
Ingredients:1 loaf Rhodes pizza dough, thawed according to directions 1 cup (1 container) savory garlic flavored Kraft Cooking Creme 2 cups (8 oz) mozarella cheese 4 slices cooked bacon, crumbled 2-3 cups chopped cooked chicken breast (we use leftovers, of course) 1 medium tomato, chopped and drained, optional 1/2 cup of finely chopped mushrooms, optional 1 egg, beaten with 1 teaspoon water sprinkling of Parmesan cheese
Preparation and Cooking:
Preheat the oven to 400 deg F. Divide dough into fourths; roll each piece into a circle about 1/8-1/4 inch thick. Mix together, in a medium bowl, the Cooking Creme, mozarella, bacon and chicken. (Add the tomato and fungi only if your mom forces you to.) Evenly distribute chicken mixture just off-center of each dough round.
Fold dough in half over filling, pushing air out and being careful not to let filling go to the edge. Fold edges to seal, or use a fork to press down edges to seal. Poke holes on top of each calzone, about two fork stabs each. Brush with egg wash mix, and sprinkle Parmesan on top of each calzone. Transfer to a baking stone or baking sheet.
Bake at 400 deg F. for 30 minutes or until golden brown. Let sit at least 5 minutes before attempting to eat. Use that 5 minutes to make a green salad to serve with these.
These “inside-out pizzas” were very creamy, very flavorful, and very filling. The Cooking Creme is highly flavored, but it seemed to have lost a little of that during cooking — I think it might have been all the mozarella, and next time I would reduce that to 1 to 1 1/2 cups. The Italian cheese and herb flavor is much stronger, and would be too overpowering for this recipe, we thought. The filling is a good consistency. Using Rhodes dough is much easier than making pizza dough in the bread machine. The chicken and bacon reminded us of the garlic chicken pizza from Papa Murphy’s. It needed more bacon, though (so I’m told).
If you wanted to make these as pizzas, you might layer the ingredients instead of mixing them all together.
dough 2.99 – $1 insert coupon / 3 loaves per package = .66
Kraft Cooking Creme 2.48 – $1.50 printable coupon = .98
bacon .83, but so worth it
chicken .88/# x .5 # = .44
Total = about $4. No leftovers here! Add a green salad for another .50.
–> If you like this recipe, please leave a comment below. We want to encourage our young chefs.