BBQ Chicken and Bacon Calzones

    BBQ Chicken and Bacon Calzones

    116saves
    40min


    399 people made this

    About this recipe: If you like bbq chicken pizza, you'll love this easy version in a calzone. Lots of shortcuts in this so it's ready in no time at all. It calls for cooked chicken, bottled bbq sauce and I use ready made pizza dough - you'll need to cook the bacon but you can leave it out if you're short on time.

    Ingredients
    Serves: 4 

    • 4 slices bacon
    • 1/2 small onion, sliced
    • 420 g cooked chicken breast, shredded
    • 160 ml barbeque sauce
    • 1 portion pizza dough (Jus rol makes these)
    • 120g grated mozzarella cheese
    • 2 tablespoons fresh coriander, for serving

    Method
    Prep:15min  ›  Cook:25min  ›  Ready in:40min 

    1. Preheat the oven to 200 degrees C. Grill or fry the bacon until cooked; dry off on kitchen paper and chop up into smaller pieces.
    2. Cook the onion and shredded chicken in a little oil or in some of the bacon grease in a pan. Fry over medium heat until onion is tender. Stir in bbq sauce, and remove from the heat. Stir in the cooked bacon.
    3. Place the pizza dough on a baking tray, making sure it is an even thickness. Then cut it in half. Divide the chicken mixture between the two pieces of dough, spreading on only half of each piece (but not too close to the edge). Drizzle the remaining sauce over the filling. Sprinkle the cheese and coriander over the top. Fold the uncovered portion of dough over the filling, and press the edges together with a fork to seal.
    4. Bake for 25 minutes, or until the calzone is golden brown. Cool for a few minutes, then cut each calzone in half and serve.

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    Reviews (3)

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    0

    - Rated on - 19 Oct 2015

    by
    0

    Tasty and great flavour combo. Kids loved it (even the one that doesn't like bacon) I know it's a winner as they have asked for it again :-D only this time they want me to add a bit of pineapple I'm not sure but I'll give it a go - 19 Mar 2013

    meady
    by
    0

    Loved it thank you - 13 Mar 2012

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