Thursday, March 29, 2012

Chicken Enchilada Calzones


Having had some dough left over from my Basic Bread with whey, I decided calzones would be the perfect to weeknight dinner to use up a faulty yeast dough, and was I ever correct in that assessment! I also used up some of my freezer/once-a-month-cooking goods so this came together amazingly quickly and easily and absolutely deliciously.

Makes 2 large Calzones

Heat in a small pan 1 cup of plain Tomato Sauce, add 2-3 Tbsp. Chili Powder, a shake or two of Cayenne Powder, Cumin, Salt and Pepper. Add 1 cup of Shredded Chicken to the 'Enchilada' Sauce.  Using half of the dough produced from the Basic Bread recipe, split into two equal portions and roll out to a circular shape. Fill each dough circle with half of the saucy chicken mixture, top with 1 cup Roasted Peppers and Onions (1/2 cup for each calzone) and sprinkle in plenty of Cheddar Cheese. Pinch edges of dough together to create a calzone or hot pocket and bake at 350* (177) for 25-35 minutes until golden brown and heated through. Enjoy with a glass of milk, or a margarita!

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