Barbecue Chicken Basil Calzones (Oamc)

From: Wobin

On Aug 8, 2008

Amazing dough. I had to use a lot more flour then stated in recipe. I also turned the dough out onto a floured surface and kneeded it for about 5 minutes. It does have more of a biscuit feel too it. I put some fresh chopped basil and it mostly just changed the appearence (it was so pretty). I did not use the chicken recipe. I used other ingredients I was trying to use up in my fridge. Than you for the great recipe!

From: Motivated Mama

On Jun 20, 2008

For starters, if my husband likes something I have made he gives me a simple, "You could make this again..." but after eating this he got up from the table and said, "A PLUS!" so this recipe is definately a keeper!! The dough was wonderful exactly as written, but I may add more basil next time because it gave the dough such a fabulous flavor. I added squash to the filling this time and look forward to adding more veggies next time. I think I'll try cutting the BBQ sauce to one cup next time but it was still great with the amount called for. Thank you so much for posting!!

From: Treenickel

On Apr 27, 2005

This is a definite keeper at our house. I followed the recipe EXACTLY and although the dough was soft it was still totally workable. I think if I would have added more flour I would have ended up with a real tough dough. This was light and tender almost biscuit like rather than bread consistency. The basil made the most awsome flavored crust. I will start using this now to top off my homemade meat pies. The second time I made it I filled it with diced ham and shredded cheddar, with a couple of Tbsp of Dijon mustard and the whole family gave it a thumbs up. I made 8 with these, but hey, you can make them as big or small as you think a serving should be ( I made smaller ones for my younger children and a big one for Hubby) I wish I could say that they freeze well but they have yet to last more than an hour around here so I haven't froze any yet. I want to make little ones for the kids to warm up as after school snacks. Guess I'll have to hide them

From: Fairy Nuff

On Mar 24, 2005

This is a wonderfully tasty recipe.The pastry is so scone/biscuit like and light and fluffy - the filling is wonderfully rich and tasty,the portabellos adding wonderful flavour. I made these morsels somewhat smaller than stated (about 6cm)so that they could be served as a finger food. Totally yummo!!!!