Barbecue Chicken Basil Calzones Oamc Recipes

Steps:

• For the dough: Combine flour, baking powder, sugar and basil.
• Add milk powder to water and stir until dissolved, add to dry mixture.
• Add eggs and melted butter and mix well.
• Set aside while making the filling.
• For the filling: Cook onions in butter over medium heat until onions are tender.
• Add chicken and mushroom pieces and cook 2 minutes.
• Remove from heat and stir in barbecue sauce and cheese.
• Divide dough into 4 pieces and roll out into 8 inch circles.
• Place 3/4 cup - 1 cup of filling in each circle.
• Fold dough in half and seal edges tightly.
• Bake at 350°F for 15-20 minutes or until top begins to brown slightly.
• For OAMC: Cool and freeze at this point.
• Defrost in the oven or microwave before serving.
• Serve warm with extra barbecue sauce to dip if desired.

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Fry bacon in a large skillet over medium-high heat until crisp. Remove from the pan to drain on paper towels; crumble. Add the onion and shredded chicken to the hot bacon grease in the pan. Fry over medium heat until onion is tender. Stir in 1/3 cup of barbeque sauce, and remove from the heat. Mix in the cooked bacon.
• Roll the pizza crust dough out onto a greased cookie sheet. Press out to an even thickness, and then cut in half. Divide the chicken mixture between the two pieces of dough, spreading on only half of each piece to within 1/2 inch of the edge. Drizzle the remaining sauce over the filling. Sprinkle the cheese and cilantro over the top. Fold the uncovered portion of dough over the filling, and press the edges together with a fork to seal.
• Bake for 25 minutes in the preheated oven, or until browned to your liking. Cool for a few minutes, then cut each calzone in half. Each serving is half of a calzone. These can be served with additional barbeque sauce if you like.

Steps:

• Dough: Dissolve yeast in 1 Cup of warm water.
• Mix sugar, oil, salt, and flour and then add to yeast and water.
• Mix together until smooth.
• Knead and cover for 30 min.
• In a separate bowl, mix mushrooms, green pepper, onion, Ragu, Italian seasoning, oregano, basil, garlic salt, sausage, and pepperoni.
• Roll out dough in an approximate 10" circle.
• Place 1-2 cups of sauce mix in center of dough.
• Add cheese to sauce in the calzones.
• Fold over and crimp shut.
• Place on greased cookie sheet.
• After 15 minutes cooking brush with melted butter.
• Cook for a total of 25 minutes at 375 degrees or until golden brown Cover with remaining sauce and cheese.

Steps:

• Divide dough into 16 portions.
• Preheat oven to 425°F.
• Grease a baking sheet.
• Heat a large skillet over medium heat, add sausage.
• Cook until brown and crumbly, drain fat.
• Stir onion, garlic, basil, oregano, and pizza sauce into skillet, simmer for 10 minutes.
• Roll each dough piece into a 5in circle.
• Spoon sausage mixture onto each circle, sprinkle with cheeses.
• Moisten edges of dough with water.
• Fold dough over to enclose filling, press to seal.
• Place on prepared baking sheet.
• Beat eggs with milk.
• Brush over calzones.
• Bake for about 15 minutes or until golden brown.

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Fry bacon in a large skillet over medium-high heat until crisp. Remove from the pan to drain on paper towels; crumble. Add the onion and shredded chicken to the hot bacon grease in the pan. Fry over medium heat until onion is tender. Stir in 1/3 cup of barbeque sauce, and remove from the heat. Mix in the cooked bacon.
• Roll the pizza crust dough out onto a greased cookie sheet. Press out to an even thickness, and then cut in half. Divide the chicken mixture between the two pieces of dough, spreading on only half of each piece to within 1/2 inch of the edge. Drizzle the remaining sauce over the filling. Sprinkle the cheese and cilantro over the top. Fold the uncovered portion of dough over the filling, and press the edges together with a fork to seal.
• Bake for 25 minutes in the preheated oven, or until browned to your liking. Cool for a few minutes, then cut each calzone in half. Each serving is half of a calzone. These can be served with additional barbeque sauce if you like.