Italian Chicken Calzones

Step 1: Chicken ... I like to use use leftover rotisserie, but use what you have. Also, I think shredded works better than diced for this recipe.

Step 2: Peppers and Onions ... A mix of peppers really adds a lot of flavor (red, green, and yellow or orange bell peppers), but use what is in season. Simply cut in thin small strips or diced - your choice. The onions I dice very small as well. Add all the vegetables to a small bowl and cover with plastic wrap; microwave 1-1 1/2 minutes on medium heat. You want them slightly tender - then, remove and let them cool. The calzones don't take long to cook; so, you do want them slightly tender before adding to the rest of the filling.

Step 3: Filling ... Add the cooled peppers and onions (make sure to use a slotted spoon, so there is no extra liquid), chicken, ricotta, Italian blend cheese, oregano, basil, and a pinch of salt and pepper. Then, mix to combine. Check for seasoning once again, and adjust if necessary.

Step 4: Pizza Dough ... Use what recipe you feel most comfortable with. I know everyone has their favorite; and, there are many here on Zazz to choose from. You can also use a frozen dough, canned dough (Pillsbury); or, pick one up from a local Pizza Place. Use your favorite. This is a easy recipe to work with http://www.recipezazz.com/recipe/fail-proof-pizza-dough-crust-5896; same recipe I have used for quite a few years.

Step 5: Calzones ... Yes, calzones are usually prepared as a half moon shape. But, don't worry. Sometimes, I roll out the Pillsbury dough in a rectangle and cut in 6 pieces. Or form it into a square and make 4; and make these into triangles. If I get the dough from my local pizza place, I make small rounds, and do make half moons. So yes, the half moon is classic; but any shape works. Remember, it is all about the flavor - not the shape.

Step 6: Baking Note: I like to use a pizza stone. You can create a nice crisp crust using a pizza stone; however, you can use a sheet pan as well. But remember, if using a pizza stone, you need to heat it up in the oven, for a good 20 minutes before baking your calzones.

Step 7: Roll out your crust on a slightly floured surface; or you can use a bit of corn meal. Roll out 3-4 small rounds; but again, that isn't necessary; use any shape you like. Fill the calzone on one side, fold the dough over; and press the edges together by hand - finish using a fork to press and create a decorative edge. Cut 2-3 slits on top to let the steam vent as it cooks.

Step 8: Bake ... Add the calzones to the heated pizza stone or baking pan lined with parchment paper; and, bake at 425 for 12-18 minutes. Remember, a pizza stone will cook much hotter than baking or sheet pan. Just keep an eye on them. The last 5 minutes, brush the top with olive oil until the calzones are golden brown and crisp.

Step 9: Marinara ... I have found a couple of good store brands, which I find are quite good, but you can make your own. Simply heat up in the microwave or on the stove; and, serve on the side.

Step 10: Serve and ENJOY! ... A couple of calzones, marinara, and a side salad. Perfect easy dinner.