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Nutrition Facts
Serving Size 1 (451g) Recipe makes 4 servings
Calories 859
Calories from Fat 372		(43%)
Amount Per Serving		%DV
	Total Fat 41.4g	63%
	Saturated Fat 22.9g	114%
	Monounsaturated Fat 11.9g
	Polyunsaturated Fat 3.4g
	Trans Fat 0.0g
Cholesterol 234mg		78%
Sodium 1709mg		71%
Potassium 792mg		22%
Total Carbohydrate 84.9g		28%
	Dietary Fiber 4.5g	17%
	Sugars 11.5g
Protein 36.5g		72%
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Week of 6/16 --Too much chicken

Barbecue Chicken Basil Calzones (Oamc)

Recipe #116402 | 40 min | 25 min prep | add private note

⁽²⁹⁾ RATE IT NOW Print Recipe

By: * Pamela *
Apr 12, 2005

This recipe can be easily doubled. This freezes wonderfully and makes a great meal/snack to have on hand. You can also make these and eat them hot out of the oven. This recipe was created for Ready, Set, Cook! #6

SERVES 4 -8 (change servings and units)

Ingredients

Dough

2 1/2 cups flour
4 teaspoons baking powder
3 teaspoons basil
1 tablespoon sugar
1/2 cup butter or margarine, melted
2/3 cup warm water
6 teaspoons instant powdered milk
2 eggs

Filling

2 teaspoons margarine or butter
1 onion, diced
2 boneless skinless chicken breasts, cooked and diced
2 portabella mushrooms, chopped
1 cup grated cheddar cheese or your favourite cheese
1 3/4 cups barbecue sauce, your favourite

Directions

1
For the dough: Combine flour, baking powder, sugar and basil.
2
Add milk powder to water and stir until dissolved, add to dry mixture.
3
Add eggs and melted butter and mix well.
4
Set aside while making the filling.
5
For the filling: Cook onions in butter over medium heat until onions are tender.
6
Add chicken and mushroom pieces and cook 2 minutes.
7
Remove from heat and stir in barbecue sauce and cheese.
8
Divide dough into 4 pieces and roll out into 8 inch circles.
9
Place 3/4 cup - 1 cup of filling in each circle.
10
Fold dough in half and seal edges tightly.
11
Bake at 350°F for 15-20 minutes or until top begins to brown slightly.
12
For OAMC: Cool and freeze at this point.
13
Defrost in the oven or microwave before serving.
14
Serve warm with extra barbecue sauce to dip if desired.

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Featured Reviews for This Recipe

From: macadamia.nut

On Oct 17, 2009

I made these for FH and I for a picnic on the beach this summer, and ever since, he's been asking for more. They were lovely, and quick to throw together, which is nice. It's become a keeper in our household. Thanks

0 people found this review helpful

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From: KellyMac6

On Aug 25, 2009

I had this recipe saved for quite awhile but unfortunately it didn't work out for me. The dough wasn't doughy enough to form calzones and the filling had too much bbq sauce, even though I only used half of what was called for. Also, I had a lot of filling leftover and not enough dough. I ended up draining off the extra sauce and freezing the remaining filling to use in a bbq chicken salad. The taste of the filling was good though.

0 people found this review helpful

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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

17 people found this review helpful

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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!!!!

9 people found this review helpful

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