Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour
Ingredients:
- 1 (16-ounce) package purchased or Homemade Hot Roll Mix OR yeast bread mix
- 2 tablespoons grated Parmesan cheese
- 1 cup water
- 3 tablespoons milk
- 2 tablespoons olive oil
- 2 (3-ounce) packages cream cheese, softened
- 1 (8-ounce) jar prepared basil pesto
- 1/4 cup grated Parmesan cheese
- 2 (6-ounce) packages precooked chicken strips, chopped
- 1 cup grated Havarti cheese
- 1 cup frozen baby peas, thawed and drained
- 2 tablespoons olive oil
- 1/4 cup grated Parmesan cheese
Preparation:
In microwave-safe glass measuring cup, combine water and milk; heat until very warm. Add olive oil to water mixture, then stir into dry ingredients until a dough forms. You may need to add more all-purpose flour to form a soft dough that isn't sticky. Knead gently in the bowl for 2 minutes; set aside.
In large bowl, beat cream cheese until soft and fluffy. Stir in pesto, then add 1/4 cup Parmesan cheese and the chicken; mix well. Stir in the Havarti cheese, then gently fold in the peas.
Divide dough into six balls. Sprinkle some flour on work surface. One at a time, roll dough out to 8-inch circle. Place a generous 1/2 cup of the filling mixture on one half of the circle. Fold dough over filling and press edges to seal, then use your fingertip to press the edge to create a scalloped effect. Place on cookie sheet that has been sprayed with baking spray.
Repeat with remaining dough and filling. When all calzones are formed, brush with 2 tablespoons olive oil and sprinkle with 1/4 cup grated Parmesan cheese.
Let rise for 20 minutes, then bake in preheated 375 degrees F oven for 25-35 minutes until golden brown. Let cool 10 minutes, then serve. Serves 6
