Quick Pizza Dough (from Kelsey Ensz)
2 cups warm water
2 Tbs. yeast
1 tsp. sugar
1 tsp. salt
2 Tbs. oil
5-6 cups flour
Mix all ingredients in a mixer with dough hook attachment. Need until smooth, divide into 4-6 pieces (depending on size you want to make your calzones) and set aside.
Chicken and Broccoli Filling
3 cups cooked chicken, shredded or cubed
32oz. package of frozen broccoli cuts
1 can of cream of chicken soup
2/3 cup mayo
1/3 cup milk
1 cup shredded Monterey Jack cheese
Cook broccoli until almost tender in microwave or on stove and stir together with all remaining ingredients, adding salt and pepper to taste. Roll out dough into rounds and place filling on one side of the dough. Fold dough in half and seal edges. Place on a greased pan and bake 2 at a time at 450 for 15 minutes. When light golden brown, brush with garlic butter and sprinkle with parmesan cheese. Bake a few minutes more. Cool on a wire wrack and bake remaining calzones.
I invented this recipe from several foods we enjoy, including my Grandma Ewert’s Broccoli Chicken Bake, and ATK’s Chicken Pesto Calzones. In this recipe, the sauce is tangy and creamy with the cheese. I thought about adding some Italian spices to the sauce, but haven’t tried that yet. I also haven’t tried making this a low fat meal. I used all regular fat ingredients. Sauted mushroom and onions would also be a nice addition (my family doesn't like those). I suppose a person could make the cream sauce from scratch, but having the soup and mayo on hand makes this a pretty quick meal. I served the giant calzones for dinner and still had enough for 2 more meals. Both my husband and 3 year old went on and on about how much they enjoyed these.