Hawaiian Barbecue Chicken Calzones

Aloha Amico/Amica Mio/Mia!! (for those who aren’t in the know, that’s Hello my friend! In a slur of Hawaiian and Italian….yes, I am that awesome, lol)

What do you get when you combine Italian, Hawaiian, and the good ol’ south? YES! YUMMYNESS!!!!! There is a possibility I am way more excited about this than I should be, but I’m ok with that. :D

Tonight for dinner I made Bar-b-q Hawaiian Chicken Calzones, and as I sit here and type, I’m as plump as a tick, as they say in the good ol’ south. :D 

Barbecue Chicken Calzone, with a side of fresh pineapple and spring greens with tomato and feta.  that is some extra barbecue sauce and ranch in the middle.

Couple things to note as we begin; I made 4 calzones out of this recipe, however you may prefer to make just 2.  I am listing the nutritional info for using this recipe to make 4 and 2. The crust is already included in that nutritional information. However I am listing the crust’s nutritional information so if you want to make other flavors, you have a base nutritional value to build on.

The other thing, I cooked enough chicken (6oz)/onion/bar-b-q sauce mixture, that it made 1 cup when shredded. For this recipe, I only used ½ cup. BUT FEAR NOT!!! *spoiler alert!!!!* I’m going to be using the other ½ for a salad later this week, which I’ll probably post tomorrow.

For those who have had weight loss surgery, keep in mind, EVERYONE is different. I have one friend that is bothered by half of what she eats, I on the other hand, escaped with a stomach of steel, and nothing bothers me. Use your discretion when making these recipes, while I may be able to tolerate these recipes, you may not. Follow your stomach on this one, and don’t push if you can’t eat it.

Also, I am aware that traditional calzones are just meat and cheese stuffed into pizza crust; I however like to add a little sauce inside to help keep everything moist. OK! ONWARD!!!


Hawaiian Barbecue Chicken Calzones:

Nutrional Info:
 If using this recipe to make 4 servings, 1 serving is:
Calories: 133       Fat: 3.5       Protein:9.5        Sugars:7       Fiber:0

If using this recipe to make 2 servings, 1 serving is:
Calories: 265     Fat: 7     Protein: 19     Sugars: 14       Fiber: 1

Martha White Pizza Crust (I only used ¼ of the package for this recipe)
If using 1/4 package and making 4 servings, then 1 serving is:
Calories: 40      Fat: .25     Protein: 1.5     Sugars: .5     Fiber: .25

If using 1/4 package for 2 servings, then 1 serving is:
Calories: 80        Fat: .5      Protein: 3     Sugars: 1     Fiber: .5

Ingredients:

Crust:
1/3 c Martha White Thin Crust pizza mix (That is ¼ of the package)
2 TBSP. Hot Water

Calzone Stuffing:
3 oz chicken, shredded
¼ c Barbecue sauce (Kraft, Thick and Spicy Honey Barbecue Sauce)
¼ small onion, chopped
¼ c mozzarella (Wal-mart brand)
¼ c shredded parmesan (wal-mart brand)
3 oz pineapple cut into little pieces (I used fresh pinapple, but you can use the little single serving size, and chop them up) 

1 egg/egg white (optional)

Instructions:

1. Preheat oven 400

2. Cook chicken and onions until done; if cooking on the stove top, stir in barbecue sauce at the end. Set off to the side and let cool. (I doubled mine, 6 oz chicken (which was one chicken breast), ½ small onion, ½ c barbecue sauce, and cooked it in the oven the night before, shredded it and just threw it all in the fridge. It made about 1 cup shredded, you only need ½ of the mixture for this recipe.)

3. Mix Pizza dough mix and water following the direction on the back of the package, omitting the oil. 

4. After Pizza dough has stood for 5 mins., flour your surface and cut the ball of dough into 4 (or 2) equal sections. 

5. Roll each section into a round shape. Mine were about 5 inches across, and it was very thin. If just making 2, you may not want to go as thin as I did. 

6. Go back to your chicken!!!! It’s probably cool by now. Chop your pinapple into little tidbits, and add cheese to the chicken mixture, and stir. 

7. Place about ¼ c (4 TBSP) of the above mixture on half of the calzone. Fold over, and seal edges with a fork. 

8. Place on a cookie sheet, sprayed with non-stick spray. 

9. Brush tops with egg white. (I know what you’re thinking, you want me to use an egg, just to brush 4 little tops? I think it adds a nice shine and look to it, however, you don’t have to do it if you don’t want. I plan to make *SPOILER ALERT!!!!* mini-meatloaf, so I saved the remainder of the egg for that.) 

10. Bake Calzones in the oven for 10-14 mins. Until they are the color you want them to be.

11. ENJOY!!!! 

Tips:

When making this recipe as 4 calzones, your dough will be rather thin. During the cooking you may notice some leakage of the internal ingredients….don’t worry, its ok!

I use a binder clip to reseal my pizza dough mix, and just pull it out and use ¼ of a package whenever I want mini pizzas, calzones, or breadsticks (to go with pizza soup!)

You can also forgo the calzone and just leave it flat making a mini pizza.

Variations:

1. I realize most people will read this and say, DUH! But I will say it just incase, It’s a calazone, which means, use your imagination and stuff it with whatever you like!

2. I have actually made these before with canned biscuits, using a rolling pin to flatten out the biscuit. This works pretty well, although the biscuits tend to add more fat/calories to your total.

Let me know if you have any questions!