Thanksgiving Calzones

🧂 Ingredients

• 1 tablespoon olive oil
• 1 pound pizza dough

  room temperature
• 2 cups shredded chicken
• 8 oz shredded sharp cheddar cheese
• 1 5.2 oz pkg Boursin Garlic & Fine Herbs Cheese

  crumbled
• ⅓ cup dried cranberries
• ½ teaspoon ground black pepper
• ¼ teaspoon salt

Instructions

• 1 Adjust oven rack to middle position and heat oven to 475 degrees. Line rimmed
  baking sheet with foil and brush with 1 tablespoon olive oil.
• 2 Place one dough piece on clean counter and using your cupped hand, drag in small
  circles until dough feels taut and round. Repeat with remaining dough pieces and
  cover loosely with plastic wrap.
• 3 In separate bowl, combine chicken, cheddar, Boursin, cranberries, salt and
  pepper; set aside.
• 4 Working on lightly floured surface, press and roll 1 piece of dough (keep
  remaining dough covered) into 8-inch round of even thickness. Repeat with
  remaining dough sections. Working with 1 dough round at a time (keep others
  covered), spread 1/4 of chicken mixture evenly over half of dough round, leaving
  1-inch border at edge. Fold top half over filling and crimp edges to seal.
  Gently transfer to prepared baking pan and repeat with remaining dough rounds
  and flling.
• 5 Using sharp knife, cut two 1-inch steam vents on top of each calzone, then brush
  tops evenly with 1 tablespoon olive oil. Bake until golden brown, 18-22 minutes,
  rotating halfway through baking.
• 6 Transfer baking sheet to wire rack and let calzones cool for 5 minutes before
  serving.

Nutrition Info