30 Reviews of Barbecue Chicken Basil Calzones (Oamc)

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!!!!

From: love2cookmommy

On Jul 6, 2005

YUMMY!!! These are delicious. I used green and red peppers instead of the onions and mushrooms (no one likes those in this house). Everyone loved them. The herbed dough is so good!!Thanks Pamela in Winnepeg!!!

From: ~Rita~

On Mar 17, 2005

The filling was delish. I used my Smokey BBQ sauce, mozzarella cheese and shittake mushrooms but not as mush as 2 portabello`s. I sauteed the cubed raw chicken in the butter along with the onions and the mushrooms. I then added only 1 cup of the sauce which was plenty. The dough was nice to work with because I placed the dough ingredients into my bread machine put it on the bread cycle and removed it when I had the filling ready to go, but I found it doughy and a bit to much basil. I guess I `m used to a yeast dough with calzones. I did bake them on a greased cookie sheet pan for 20 minutes. I wish I though to give the dough a milk or egg wash and sprinkle with coarse salt before baking. The filling well enjoyed the dough was a bit disappointing.But a very easy recipe to make. Make next time with yeast! more of a pizza dough.

From: jd&mj'smom

On Oct 21, 2007

These were on the list of my first OAMC episode and I love them. I made oodles of them, which is good because we can eat them all month. I made them very small. Perfect size for the 3 year old son, and we eat 2 of them. They work out great in the microwave, 1.5 minutes and ready to go. Thanks so much for a great experience!

From: Pixie's Kitchen

On Oct 17, 2007

These were so yummy, I ended up getting 7 out of the recipe and had a little extra filling so I saved it and used it in a tortilla the following day. Thanks for posting such an easy and yummy recipe that can reheat perfectly!

From: KC_Cooker

On Jul 13, 2007

I thought these were so good. I had planned on making calzones for dinner tonight but then forgot about it until late in the afternoon and it was too late to do a recipe requiring yeast. Thanks to Pamela, this recipe is out there! I did add about 1/2 cup more flour after reading the reviews and I made 8 small calzones instead of the 4 big ones. We didn't have any mushrooms, so I didn't use those either, but I can imagine how great they would be with those. Anyway...these taste great, they are easy and my family loved them.

From: SkyGlitter

On Mar 5, 2008

After reading the reviews I decided to add 1/2 cup more flour for the the dough and it turned out perfect. I loved the taste the basil added and it was very easy to work with and I'll be making it again. The filling however, didn't cut it for me. Even though I reduced the bar-b-q sauce by 1/2 cup I felt the flavor of it was way too overpowering and made it impossible to taste any of the other yummy ingredients. I think it would be better with some type of cream sauce - maybe some thickened chicken stock.

From: Ducky

On Mar 15, 2005

Fairly easy and quick to put together. However, we felt that the taste was overwhelmed by the amount of barbecue sauce to the point of not tasting the chicken or mushrooms. Also, I had a lot of problems dealing with the dough. I found it very sticky and needed some flour just to work with it. If I made an 8-inch circle, the dough could not support the filling and just fell apart upon moving. Also, these calzones are very large and we felt too big meal. I think they would do better as a smaller size. A lot of potential to this one.

From: Susie D

On Feb 18, 2005

This recipe has so much good going for it in the taste department that it deserves 5 stars. Unfortunately, I had problems with the recipe. First, the dough was too soft to form calazones. Second, the amount of BBQ sauce seemed excessive so I only added half of the amount called for and then ended up doubling the cheese and simmering to try to dry it out enough to form into a calazone. After trying to make 2 calazones and them falling apart, I finally placed one circle of dough in the bottom of a greased casserole dish. I then spooned in the filling & two broken calazones. I finished it up by topping with the final circle of dough. It baked up into a very tasty casserole. I loved the use of the basil in the biscuit like crust. It made something ordinary stand out. The taste of the filling was very good also. DH & I both thought this was a good use of contest ingredients and are glad we tried this dish. I am sorry that I feel I have to lower the stars because of the problems I had. I will definitely make the filling again & use with a firmer type dough. I also plan to make the biscuit like topping again to top casseroles. Thanks Chef!