“You can also make this calzone with an equal amount of steak or shrimp,” writes Robin Miller in Robin Takes 5.
From Robin Miller‘s Robin Takes 5, published by Andrews McMeel Publishing, LLC.
1 pound fresh or frozen bread or pizza dough, thawed according to package directions
1 tablespoon olive oil
1 cup sliced yellow onions
1 green bell pepper, seeded and cut into thin strips
2 boneless, skinless chicken breast halves, cut into thin strips
1 tablespoon fajita seasoning
Preheat the oven to 375F.
Roll the dough out into a large circle about 1/2 inch thick. Transfer the dough to a baking sheet (don’t worry if some dough hangs over the edge - you‘ll be folding it in half). Set aside.
Heat the oil in a large skillet over medium heat. Add the onions and pepper and cook for 3 to 5 minutes, until tender. Add the chicken and cook for 5 minutes, until cooked through, stirring frequently. Add the fajita seasoning and cook for 1 minute.
Top one half of the dough with the chicken-vegetable mixture. Fold over the side of the dough without toppings and pinch the edges together to seal. Bake for 20 minutes, until the crust is golden brown. Let stand for 5 minutes before cutting crosswise into slices.
Yield: 6 servings.
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