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Prep Time: 30 Minutes Cook Time: 10 Minutes |
Ready In: 40 Minutes Servings: 10 |
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Adapted recipe taken to have the look of a pizza turnover. Ingredients:
1 (8 ounce) can pizza sauce |
2 teaspoons hot pepper sauce, divided |
1/2 cup hot pepper sauce, divided |
1 1/4 lbs boneless skinless chicken breasts, cubed |
3 celery ribs, chopped |
3 tablespoons butter |
1 dash cajun seasoning |
2 (13 7/8 ounce) tubes refrigerated pizza crusts |
1 1/2 cups shredded monterey jack cheese |
1 cup crumbled blue cheese |
cornmeal, for coating baking pan |
Directions:
1. In a small bowl, combine pizza sauce, and 2 teaspoons hot pepper sauce, and set aside.
2. In a large skillet, cook chicken and celery over medium heat in butter for 3-5 minutes, or until chicken is no longer pink.
3. Drain if necessary.
4. Stir in Cajun seasoning and remaining hot pepper sauce, cover and simmer 10-15 minutes, or until heated through.
5. Unroll pizza dough, and divide each portion in half.
6. On a floured surface, roll each dough into an 8 inch circle.
7. Spread pizza sauce mixture over half of each circle to within 1 inch of edges.
8. Top with chicken mixture, and cheeses.
9. Fold dough over filling, and pinch edges to seal.
10. Sprinkle greased baking sheets with cornmeal.
11. Place calzones over cornmeal.
12. Bake at 400 degrees for 10-12 minutes, or until golden brown.
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