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    Crispy chicken tenders;
           - fully cooked, sliced *
      8 oz Mozzarella cheese; shredded
    1/3 c  Parmesan cheese; grated
    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 @ 400 F/205 C.

  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" 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 to 7 minutes, and slice into
  strips for serving.

  Recipe FROM: https://kitchenswagger.com

  Uncle Dirty Dave's Archives

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