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July 1999 Issue
Pizza Toppings
by Ronda L. Halpin
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Chicken & Feta Calzones

Calzones are pockets of pastry that are filled with the types of things you would top a pizza with. These call for leftover chicken.
  • 1 can refrigerated crescent rolls
  • 2 T. onion, diced
  • 8 oz. feta cheese, cubed
  • 1 1/2 c. chicken breast, cooked and cubed
  • 1 egg, beaten
  • 1 tsp. rosemary leaves
  • 1 T. grated asiago cheese
Heat oven to 350 degrees.

Separate dough into four rectangles. Pinch perforations to seal. Place two of the rectangles on an ungreased cookie sheet.

In a medium bowl, combine onion, feta cheese, and chicken; mix well. Spoon 1/2 of the mixture into each of two of the pastry rectangles on the cookie sheet. Carefully lay the other rectangles over the filling and press the edges to seal. Cut three slashes in the tops of the calzones to all steam to escape. Brush them both with egg and sprinkle with rosemary and grated cheese.

Bake for 20 minutes or until golden brown. Allow to cool slightly before serving. To serve, cut each calzone in two.

  • Yields: 4 servings
  • Preparation Time: 30 minutes

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