Ingredients
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1 -2 tablespoon olive oil, to taste
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4 garlic cloves, minced
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1 medium red bell pepper, diced (about 1/2 cup)
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1 teaspoon thyme
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1/4 teaspoon chili powder, to taste
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salt and pepper
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1 (10 ounce) can refrigerated pizza dough
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2 chicken breasts, cooked and shredded (about 1/2 pound)
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2 -4 ounces havarti cheese, in slices (quantity to taste)
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12 leaves fresh basil
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olive oil
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1 (10 ounce) can refrigerated pizza dough
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5 large sun-dried tomatoes, diced
Instructions
- Preheat the oven at 400°F.
- Sauté garlic and red bell pepper, in olive oil, for about 3 minutes (just enough to "combine" the flavors). Put aside to cool.
- In a bowl combine sun-dried tomatoes, thyme, chili and red pepper mixture. Toss until well mixed. Season with salt and pepper.
- Unroll pizza dough onto clean work surface.
- Pat out to 15x11-inch rectangle; cut in half lengthwise, then in half crosswise to form 4 rectangles.
- Place the dough pieces on a floured surface.
- Spread a 1/4 of the shredded chicken on one side of each dough piece. Be sure to leave 1/2 inch of the dough border free.
- Place one slice of cheese over each portion.
- Spread the vegetable mix over the cheese.
- Add 3 leaves fresh basil to each calzone.
- Brush the dough borders with little water and cover the filling with the dough (using the side without filling) and seal edges with fork.
- Place on baking sheet sprayed with cooking spray and cook for about 20 minutes or as desired until golden brown/middle down.
- Serve warm or cold as sandwiches.