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Prep Time: 30 Minutes Cook Time: 10 Minutes |
Ready In: 40 Minutes Servings: 4 |
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I'm always looking for creative ways to jazz up pizza. I came up with this pizza turnover, to incorporate my love of buffalo chicken wings. Ruth Ann Riendeau, Twin Mountain, New Hampshire Ingredients:
1 can (8 ounces) pizza sauce |
2 teaspoons plus 1/2 cup hot pepper sauce, divided |
1-1/4 pounds boneless skinless chicken breasts, cubed |
3 celery ribs, chopped |
3 tablespoons butter |
dash cajun seasoning |
2 tubes (13.8 ounces each) refrigerated pizza crust |
1-1/2 cups (6 ounces) shredded monterey jack cheese |
1 cup (4 ounces) crumbled blue cheese |
cornmeal |
Directions:
1. In a small bowl, combine pizza sauce and 2 teaspoons hot pepper sauce; set aside. In a large skillet, cook chicken and celery over medium heat in butter for 3-5 minutes or until chicken is no longer pink; drain if necessary. Stir in Cajun seasoning and remaining hot pepper sauce; cover and simmer for 10-15 minutes or until heated through.
2. Unroll pizza dough; divide each portion in half. On a floured surface, roll each into an 8-in. circle. Spread pizza sauce mixture over half of each circle to within 1 in. of edges. Top with chicken mixture and cheeses. Fold dough over filling; pinch edges to seal.
3. Sprinkle greased baking sheets with cornmeal. Place calzones over cornmeal. Bake at 400° for 10-12 minutes or until golden brown. Yield: 4 calzones.
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