Chicken Parmesan Calzone
- 1 tbsp olive oil
- 2 cups frozen bell pepper and onion mix, thawed
- ¼ cup flat leaf parsley, chopped
- 2 cups rotisserie chicken, shredded
- 3 cups prepared garden style pasta sauce, divided
- 1 cup shredded mozzarella cheese
- ½ cup grated Parmesan cheese, divided
- 12 frozen dinner roll dough pieces, thawed
Preheat oven to 350 degrees. Spray a baking sheet with cooking spray; set aside.
Place the olive oil in a skillet over medium heat; add the bell pepper-onion mix. Cook for 3 to 4 minutes, or until the vegetables are just tender. Remove from the heat. Stir in the parsley, chicken, 1 cup of pasta sauce, mozzarella, and ¼ cup of Parmesan cheese; stir.
Knead together 3 dinner roll dough balls and press into a 8- to 9-inch circle. Place the dough on a baking sheet. Place one fourth of the filling onto the center of the dough. fold the dough in half over the filling, crimping with a fork to seal. Continue assembling with the remaining ingredients.
Place the calzones in the preheated oven; bake for 20 to 30 minutes or until golden. Serve with the remaining sauce warmed and poured on top. Garnish with the remaining cheese.
Provided byMichelle Ann Anderson
Author ofThe Rotisserie Chicken Cookbook
© Michelle Ann Anderson 2008
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