Busy Week & a Recipe
This has been such a busy week and I can’t believe that it’s been that long since I posted last. I had a post about Mother’s Day started and obviously you can see how far I got with that! I will save that for tomorrow and today will just be a quick post. It has been one thing after another this week; including a broken washing machine (say hello to a new high efficiency washer!), and Shawn has a really nasty cold and has kept me up at night. I promise to get around to visit everyone this weekend as well.
I am always looking for new recipes to try out and last night was no exception. I had found a BBQ Chicken Calzone recipe that I couldn’t wait to try and while I thought it was great, Michael hated it but he also admited that he only like pepperoni & cheese in his. I wasn’t aware of this and he didn’t say anything to me about it while I was making them. Oh well, I can’t expect him to like everything that I cook.
Here is the recipe for these calzones – if you do try it yourself, please let me know if you liked it too! (the recipe is from HERE!)
4 slices bacon
1/2 small red onion, chopped
3 cups shredded, cooked chicken breast meat
2/3 c barbeque sauce
1 can refrigerated pizza dough (between a 10-13 oz size)
1 cup shredded mozzarella
2 T chopped fresh cilantro
Preheat the oven to 400 degrees.
Fry bacon in a large skillet over medium high heat until crisp. Drain on paper towels, crumble, and set aside. Add the onion and shredded chicken to the hot bacon grease in the pan. Fry over medium heat until the onion is tender. Stir in 1/3 c of the barbeque sauce and remove from heat. Stir in the cooked bacon.
Roll the pizza crust dough out onto a parchment lined baking sheet. Press out to an even thickness, and cut in half. Divide the chicken mixture between the two pieces of dough, spreading on only half of each piece to within 1/2 inch of the edge. Drizzle the remaining sauce over the filling.
Sprinkle the cheese and cilantro over the top. Fold over uncovered portion of dough, and pinch edges to seal. Bake for 20 minutes, or until browned to your liking.