Thursday, March 17, 2016

Mexican Calzone

I love Mexican and Italian food! So I thought.....Why not marry the two food cultures together. That's the ticket, a Mexican Calzone! Fresh baked goodness for a nice savory meal. This would go well with a nice tossed salad as a side for a scrumptious meal. Or if you want a hearty snack, then these babies will fill you right on up. It has creamy deliciousness with just the right zest and some chicken to boot.

  • 1 cup of Thick & chunky salsa in jar (hot).
  • 1 4.5oz. can chopped green chiles
  • 1 10oz. can chicken breast packed in water, drained
  • 1 package of Pillsbury Grand Flakey Layer Buttermilk biscuits, 8 ct.
  • 1 1/2 cup reduced fat grated Mexican cheese blend
  •  1 8oz package of 1/3 less fat cream cheese, softened.

Preheat oven to 425 degrees. Meanwhile in large bowl mix together cream cheese, salsa, grated cheese & green chiles. Now drain the chicken and lightly break up chicken pieces and add to cheese mixture, mix together well. 

Next you will need to roll out biscuits onto a floured surface until they are 6 inches round, repeat with remaining biscuits until all are done. 

Next add 1/3 cup of the meat mixture onto the biscuit dough.

Brush 1/2 of the edge of the biscuit with water, then fold over and crimp closed with a fork to seal. Repeat this until all are prepared.

             Bake them in a 425 degree oven for about 13 - 15 minutes or until golden brown. You may want to do an egg wash over top of the Calzone's if you would like that nice golden brown color on top. I did not do that this time, but it really makes it look much nicer. I must confess.... I forgot!

I would let these cool for about 5 minutes before you serve them, unless you know someone who needs their throat cauterized. Also You may want to serve some extra salsa on the side for a dipping sauce. Comer or Mangiare!

I had about 1 cup of the chicken cheese mixture leftover. You could open another pack of biscuits to make 3 more or serve it on a tortilla as a Quesadilla or two.

No comments:

Post a Comment