Before our meal, Bryant had told his co-worker Greg what I was making. By the time I got to the hospital, Greg had given them a much more colorful name, something to the effect of Blazin' Ragin' Wild Western Buffalo Bill Chicken Calzones. So here you have it: the recipe for Blazin' Ragin' Wild Western Buffalo Bill Chicken Calzones.
I've also included our week's menu plan.As you can see, we'll be celebrating Thanksgiving two days later than the official day. My sister is coming to visit for our Thanksgiving weekend and we are so excited to celebrate Thanksgiving with her! This will also be my first year cooking the Thanksgiving meal and I am really excited for it. I can't wait to try this new slow cooker stuffing recipe and attempt to make Carolyn's delicious pecan pie. We loved a brined turkey breast recipe I had made a couple months ago so that will appear again (Who says turkey has to be once a year?). To round it out, we'll also be having cranberry relish, green beans (both classic Thanksgiving dishes for my side of the family) and sweet potato casserole (courtesy of Bryant's side). Finally, since I hate pumpkin pie but actually really like all other pumpkin dishes, our nod to this famous dessert will be to have pumpkin bread (with a cinnamon pecan swirl) in the morning.
Blazin' Ragin' Wild Western Buffalo Bill Chicken Calzones
Taken from: Healthy Food for Living
- 1 whole wheat pizza dough, at room temperature (I used this recipe made ahead of time but if you're pressed for time, use this one)
- 1 lb boneless, skinless chicken breasts
- 1 Tbsp. extra virgin olive oil
- salt and pepper
- 1 Tbsp butter
- 1 1/2 tsp Worcestershire sauce
- 1 Tbsp hot sauce (add more if desired)
- 1/4 cup tomato sauce
- 1 cup sharp cheddar cheese, grated
- 1/4 cup sliced green onion
-Make pizza dough (this can be made up to a day ahead of time). If made ahead and refrigerated, set on counter to bring to room temperature.
-Make blue cheese sauce.
-Heat a drizzle of olive oil in a skillet over medium-high heat.
-Season chicken with salt and pepper, add to heated pan, and cook until done, about 5 minutes per side. Remove chicken from pan and set aside to cool. Once cool enough to handle, cut chicken into bite-sized pieces. Reduce stove heat to low.
-Melt butter in the skillet and stir in Worcestershire, hot sauce, and tomato sauce. Stir to combine and remove from heat. Add the cooked chicken to the buffalo sauce, and stir to coat evenly.
-Divide pizza dough into four equal portions. Roll each out into a circle on a lightly floured surface.
-Working with one dough circle at a time, spoon 1/4 of the chicken onto one half of the circle. Top with 1/4 cup shredded cheddar and 1 tablespoon sliced green onion. Drape other half of the dough circle up and over the filling, and pinch edges together to seal the dough.
-Repeat with remaining three dough circles. Transfer calzones to 2 baking sheets or preheated pizza stone (sprinkle the baking sheet/pizza stone with cornmeal). Using the tines of a fork, pierce the top of each calzone a few times to let steam out while cooking.
-Place calzones into the oven, and cook for 10-12 minutes. Let calzones sit at room temperature for a few minutes. Serve with the blue cheese-yogurt dip and extra hot sauce.
Week's Menu Plan
Monday: grilled cheese & tomato soup and Napa cabbage salad
Tuesday: Grilled Mahi-Mahi with Cilantro Pesto with roasted cauliflower and wild rice
Wednesday: Caribbean Salad
Wednesday: Caribbean Salad