Sunday, March 8, 2009

Mexican Calzones

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Tonight's dinner was super easy as these days we're trying to use up what I have in the freezer and pantry. Calzones are a great way to use up random ingredients and way better (and healthier!) than any pre-packaged, frozen pocket meal.

I came across this recipe when I had a craving for pizza and stumbled on the website, Pizza the Pie. It's a great site with quite a few pizza, calzones and dough recipes. I decided on this recipe because I wanted some southwest flavor without resorting to the usual taco or enchilada meal. This was great and you could even freeze them unbaked and bake them later.

Mexican Calzones
from Pizza the Pie

1 ball pizza dough
1 chicken breast
1 dash oregano
1 dash cumin
1 can black beans (I omitted)
1 C Mexican Blend or spicy jack
2 TBSP Jalapenos
1 Roma tomato
1 handful of Cilantro
¼ C Salsa
2 TBSP light sour cream
Avocado or Guacamole for garnish
Salt Pepper to taste

Sprinkle chicken with oregano, cumin, salt and pepper and cook the chicken. Use your favorite method, but I prefer using the oven. Shred the cooked chicken and mix all ingredients in a bowl.

Cut dough in ½ and roll out two circles. They should be about 8-10 inches in diameter. Combine ingredients in a bowl and mix until thoroughly mixed.

Place half of mixture on one half of each round. Fold the dough over the mixture and pinch ends together to seal in the mixture. Brush the tops of the calzones with olive oil.

Cook in a preheated oven, on a pizza stone, for 15 minutes at 415°F degrees. Once your calzone is golden brown, remove it and let it sit for 2-5 minutes. Enjoy!

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