I love Mexican food more than the average person. It borders on unacceptable really. I travel a lot for work, and in every city I find myself in, I manage to find a Mexican restaurant that I love. And then, often to the displeasure of my fellow travelling coworkers, I insist we eat there multiple times per week.
When I get home from travelling and eating every meal out, nothing is better than a home cooked meal. So after a long week of working in New Hampshire last week, I returned home with a need for something comforting, healthy, and most of all simple. This Mexican/Italian combo cuts back on the amount of cheese used in a typical calzone and packs in lots of taste and healthful goodness from the whole wheat crust, black beans, fresh salsa, and corn. I turn to my staple shortcut in this quick meal: rotisserie chicken. This dish is so quick and simple. Hope you enjoy!
Yields Six 5 inch Calzones1 cup shredded rotisserie chicken ½ cup black beans ½ cup corn 1 cup shredded cheddar cheese ½ cup fresh pico de gallo or salsa Chopped fresh parsley, optional ¼ cup tomato sauce 1 tsp paprika 1 tsp cumin ½ tsp cayenne pepper 12oz of Whole Wheat Pizza Dough 1 avocado 3 tbsp sour cream Salt to taste
- Preheat oven to 375.
In a large bowl, combine the first 6 ingredients, through parsley.
In a small bowl or a measuring cup, combine the tomato sauce, paprika, cumin, and cayenne pepper. Add salt to taste. Pour into chicken mixture and stir.
Divide the pizza dough into 6 equal portions.
On a lightly floured surface, roll each portion of dough into a circle, approximately 5 inches in diameter and ½ inch thick.
Place about 1/3 cup of the chicken mixture onto the dough and fold in half. Be sure to pinch the edges together tightly. I use a fork to crimp the edges.
- Place calzones on a lightly greased baking sheet or a baking sheet dusted with cornmeal. Bake calzones for 20-25 minutes or until the tops brown slightly and the pizza dough is cooked through.
- While the calzones are baking, smash the avocado and mix with the sour cream. You can do this in a blender to get it perfectly smooth. I mashed the avocado by hand then stirred in the sour cream. Serve with the calzones or drizzle on top.