Subj : St. Anselm 01 (Canterbury)
To   : All
From : Dave Drum
Date : Tue Apr 20 2021 23:04:52

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: St. Anselm's Chicken Parmesan Calzone
 Categories: Breads, Poultry, Cheese, Sauces
      Yield: 4 servings
 
     20 oz Pizza dough
      7    Fully cooked crispy chicken
           - tenders; sliced *
      8 oz Shredded mozzarella cheese
    1/3 c  Grated Parmesan cheese
    3/4 c  Pizza sauce
      2 tb Butter; melted
           Flour; for dough
 
  * The chicken MUST be fully cooked before baking your
  calzone. You don’t want to risk undercooked chicken.
  It’s much easier to manage cook times this way.
  
  Set the oven @ 400ºF/205ºC.
  
  If using frozen chicken tenders, cook them ahead of time
  according to the directions on the package. Slice into
  smaller strips and set aside.
  
  Meanwhile, roll out the dough into a 12" circle, like
  you would pizza crust.
  
  Choose one half, and spread 1/2 cup of pizza sauce over
  the dough, leaving a 1" border around the edge. Top the
  same half with 1 cup mozzarella cheese, all parmesan
  cheese, and chicken tenders.
  
  Fold the other half of the dough over the filling to the
  opposite edge, forming a half moon shape. Pinch the ends
  together to seal.
  
  Place calzone on a greased baking sheet and baste the
  top with melted butter. Use a knife to pierce three 1/2
  inch slits in the top of the calzone. Bake for 20
  minutes. Remove the calzone from the oven and top evenly
  (again leaving a 1" crust around the edges) with 1/4 cup
  pizza sauce and about 1/2 a cup of mozzarella cheese.
  Bake for an additional 10 minutes.
  
  Remove from the oven, let cool for 5-7 minutes, and
  slice into strips for serving.
  
  YIELD: 1 calzone; serving 4 (or more)
  
  RECIPE FROM: https://kitchenswagger.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... New knowledge is the most valuable commodity on earth.

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