Quick Creations-Chicken Enchilada Calzones

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I had tamales coming out of my ears last month as I made batches and batches for Christmas gifts. I cooked my meats in bulk and put the excess in the freezer for later thawing as I made more.  I whipped up huge batches of red and green chiles. I had lots and lots of cheese leftover from a Christmas brunch I hosted where I made plenty of breakfast casseroles and veggie dishes.

So where am I going with this? I had to create something with all that leftover goodness! Of course, chicken and cheese and red and green sauces could easily make a really good chicken enchilada. Or even a chimichanga. Or an empanada. Or how about a calzone?

Yup, I fell so in love with the whole wheat pizza crust I made last fall that I had to make it again. And a Mexican calzone sounded so perfect!

Shredded Cheddar Jack cheese, zesty enchilada sauce, cooked chicken breast and olives are stuffed into flaky whole wheat pizza crust to create these filling and flavorful Chicken Enchilada Calzones. Why don’t I call them empanadas? Because they are huge and made with pizza crust!

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So scour your refrigerator and throw these delicious culinary pockets together for an easy weeknight meal. Don’t have chicken? Use beef? Don’t have enchilada sauce? Try salsa! Green and red work great. Don’t have olives? Try mushrooms. Your options are endless!

Ingredients:
3 cups cooked chicken breast
2 cups enchilada sauce
1 1/3 cups shredded cheddar jack cheese
16 Spanish olives
And one recipe for Whole Wheat Pizza Crust

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Preheat the oven to 400F.

Prepare the Whole Pizza Crust as directed in this blog post. Roll it out onto a floured surface and divide it into 4 quarter circles.

Shred the chicken and mix it with the enchilada sauce. I split my chicken in half and used both green and red sauces.

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Roll each quarter into 1/4″ thick crust. Spread 1/4 of the chicken mixture along one side of the rolled out pizza dough. Top with 4 olives.

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And cover with 1/4 of the shredded cheese.

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Fold in half carefully and pinch the edges to seal. Fold them over and crimp with the edge of a fork dipped in flour.

Transfer to a baking sheet covered in parchment paper. They don’t have to be perfect-they taste delicious either way!

Bake at 400F for 18-20 minutes until browned around edges.

calzones out of the oven

Cut in half and serve with a small salad and some fat free plain Greek yogurt or sour cream. Serves 4. They are oozily delicious!

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I had these for lunch today reheated in the toaster oven at work and may I just say, these are just as awesome as leftover toasted pizza?! Yummm!!!

Chicken Enchilada Calzones

Prep Time: 20 minutes

Cook Time: 20 minutes

Total Time: 40 minutes

Number of servings: 4

Per Serving 862 calories

Fat 46 g

Carbs 57 g

Protein 56 g

4

Chicken Enchilada Calzones

Weight Watchers PointsPlus®: 23

*Nutritional value may vary depending upon which ingredients are used.

*PointsPlus® calculated by Famished Fish and in no way endorsed by Weight Watchers International, Inc.

Ingredients

    For the Pizza Crust

  • 1 1/2 cups regular whole wheat flour
  • 1/2 cup white flour
  • 1 tsp garlic salt
  • 2 tsp baking powder
  • 3/4 cup water
  • 1/4 cup olive oil
  • For the Filling

  • 3 cups cooked chicken breast
  • 2 cups enchilada sauce
  • 1 1/3 cups shredded cheddar jack cheese
  • 16 Spanish olives

Instructions

  1. Preheat oven to 400F.
  2. Whisk the pizza crust dry ingredients together in a large bowl. Slowly stir in the olive oil and water with a wooden spoon and mix lightly. Knead on a floured surface for about 2 minutes. Roll it out onto a floured surface and divide it into 4 quarter circles.
  3. Shred the chicken and mix it with the enchilada sauce.
  4. Roll each quarter of dough into 1/4″ thick crust. Spread 1/4 of the chicken mixture along one side of the rolled out pizza dough. Top with 4 olives and cover with 1/4 of the shredded cheese.
  5. Fold in half carefully and pinch the edges to seal. Fold them over and crimp with the edge of a fork dipped in flour.
  6. Repeat with remaining ingredients.
  7. Transfer calzones to a baking sheet covered in parchment paper.
  8. Bake at 400F for 18-20 minutes until browned around edges.

Notes

You may use any bottled enchilada sauce, red or green, or substitute beef or another vegetable, such as mushrooms.

How do you plan to stuff your enchilada calzones?

You may also enjoy Twisted Cheesy Breadsticks with Marinara Shots

Quick & Easy Whole Wheat Stuffed Crust Personal Pizzas

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I have one of those children that say they hate something, but then 10 minutes later they are ordering it in a restaurant. My oldest boy is that kid. He claims he hates cheese. But he begs for cheeseburger hot lunch everyday. He claims he hates cheese. But he begs for gooey pizza everyday. He claims he hates cheese. But he knows how to make his own grilled cheese sandwich. You get the picture-he loves cheese.

So it seems every time we pass a Pizza Hut, we hear that crazed child shout, “Pizza Hut!!!” And you know of course what my kids love from there. Their famous Stuffed Crust Pizza.

So mommy was on a mission to make them a healthy one. And of course, this one vanished just as easily than me breaking my wallet at the pizza joint, and they were never onto my healthy scheme-hehehe.

I found this yummy pizza dough recipe by Kristin in her Kitchen and let me tell you, it is delicious! You can even make this for the adults, as a delicious clean eating meal. Yes, it passes. It is made of healthy whole wheat flour and omega full olive oil. Topped with a bit of pesto sauce and reduced fat cheeses like feta or goat cheese, some tomato slices and roasted baby spinach, you’ve got a guiltless meal.

I made my boys cheese and pepperoni, and myself pesto, cheese and pepperoni as well. And boy were these good. And I had to stuff the crusts! Just slice some low fat string cheeses in half lengthwise and in thirds cross wise and tuck the cheese pieces into the dough ends, fold over and you’ve got a surprise in each mini pizza slice. The perfect Quick & Easy Whole Wheat Stuffed Crust Personal Pizzas.

This is how you can get mini pizzas in and out of the oven in less time that it takes to have a pizza delivered. And don’t be afraid to get the kids in on this; they would love to make their own personal pizzas from start to finish.

Pizza Dough:
1 1/2 cups regular whole wheat flour
1/2 cup white flour
1 tsp garlic salt
2 tsp baking powder
3/4 cup water
1/4 cup olive oil

Pizza Toppings:
6 oz low fat string cheese
1 1/2 cups spaghetti sauce
2 cups skim mozzarella cheese, shredded
3 oz of pepperoni
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Preheat the oven to 400F.

Whisk the dry ingredients together in a large bowl.

Slowly stir in the olive oil and water with a wooden spoon and mix lightly.

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Then ditch the spoon and work the mixture into a pizza dough with your hands, kneading for about 2 minutes.

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Divide the dough into 8 equal portions and flatten out into personal pizza size circles onto two large baking sheets. Be careful not to tear the dough; if you do, pinch it back. This dough is very easy to work with and very cooperative.

Cut the low fat string cheeses into 6 pieces each, cutting lengthwise, then into thirds. Eat the extra four pieces of string cheese, save for your child’s lunch box, or stuff it into the biggest cheese lover in the family’s personal pizza.

Lay out 4 pieces of string cheese onto each personal pizza.

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Fold the dough crust over the cheese pieces and pinch the dough to seal.

Bake the pizza crusts in the oven for 5-8 minutes. (If making a whole pizza, bake 5-10 minutes.)

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Remove crusts from oven and top each with 3 Tb of pizza sauce (I like to used jarred spaghetti sauce) and 1/4 cup shredded mozzarella cheese. Feel free to get creative using pesto sauce, alfredo sauce, olive oil or garlic butter and your favorite cheese and toppings.

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Bake these for another 8-10 minutes until the crusts have browned and the cheese is bubbling.

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Remove pizzas to a wire rack to cool slightly before slicing into 4 mini slices each. Makes 8 Personal Pizza servings around 400 calories each.

Quick & Easy Whole Wheat Stuffed Crust Personal Pizzas

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Number of servings: 8

Per Serving 413 calories

Fat 26 g

Carbs 28 g

Protein 19 g

8

Quick & Easy Whole Wheat Stuffed Crust Personal Pizzas

Weight Watchers PointsPlus®: 11

*Nutritional value may vary depending upon which ingredients are used.

*PointsPlus® calculated by Famished Fish and in no way endorsed by Weight Watchers International, Inc.

Ingredients

    For the Pizza Dough

  • 1 1/2 cups regular whole wheat flour
  • 1/2 cup white flour
  • 1 tsp garlic salt
  • 2 tsp baking powder
  • 3/4 cup water
  • 1/4 cup olive oil
  • For the Pizza Toppings

  • 6 oz low fat string cheese
  • 1 1/2 cups spaghetti sauce
  • 2 cups skim mozzarella cheese, shredded
  • 3 oz of pepperoni

Instructions

  1. Preheat the oven to 400F.
  2. Whisk the dry ingredients together in a large bowl.
  3. Slowly stir in the olive oil and water with a wooden spoon and mix lightly.
  4. Then ditch the spoon and work the mixture into a pizza dough with your hands, kneading for about 2 minutes.
  5. Divide the dough into 8 equal portions and flatten out into personal pizza size circles onto two large baking sheets. Be careful not to tear the dough; if you do, pinch it back. This dough is very easy to work with and very cooperative.
  6. Cut the low fat string cheeses into 6 pieces each, cutting lengthwise, then into thirds.
  7. Lay out 4 pieces of string cheese onto each personal pizza.
  8. Fold the dough crust over the cheese pieces and pinch the dough to seal.
  9. Bake the pizza crusts in the oven for 5-8 minutes. (If making a whole pizza, bake 5-10 minutes.)
  10. Remove crusts from oven and top each with 3 Tb of spaghetti sauce and 1/4 cup shredded mozzarella cheese.
  11. Bake these for another 8-10 minutes until the crusts have browned and the cheese is bubbling.
  12. Remove pizzas to a wire rack to cool slightly before slicing into 4 mini slices each.

Notes

Eat the extra four pieces of string cheese, save for your child’s lunch box, or stuff it into the biggest cheese lover in the family’s personal pizza. Feel free to get creative using pesto sauce, alfredo sauce, olive oil or garlic butter and your favorite cheese and toppings.

How will you top your pizza?

You may also enjoy Mac N Cheese Boats

Meatless Macaroni Monday – Mac N Cheese Boats

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My little family and I celebrated our baby Nicolas’s 3rd birthday last month with plenty of friends and family.  I hosted a “Build Your Own Pizza” Bar and “Build Your Own Sundae” Bar.  It was a big hit.

But I overbought, as always.  Well, I sorta figured each pizza hoagie was considered a “slice” of pizza.  But everyone was content with one, or maybe two, hoagies each.  Hey, now I know how to throw a low budget party, huh!?  I also served the pizza with a huuuuuge tray of Caesar salad and a big bowl of Hot Wings.  Of course, weirdly enough, I forgot to take pictures of the food!

Well all the next week, I made it my mission to create new foods with all my leftover hoagies.  I created these MacNCheese boats, some yummy Ham and Chive Egg Pockets, a big crock pot of heavenly Beefy French Onion Soup, a spooky dish of Graveyard Spaghetti, some delicious Pepperjack and Veggie Philly Sandwiches with Taro Chips for another Meatless Monday, and a wonderful pan of Cinnamon Roll Pumpkin Bread Pudding.

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I made these Mac N Cheese boats one afternoon for my boys, on a day when it was just me and them and my creativity.  And what kid doesn’t like macaroni and cheese?  Mine obsess about it.

This is the simple list of ingredients:

3 French bread style hoagie rolls, split lengthwise
2 cups dry elbow macaroni
2 cups bottled Alfredo sauce
2 cups shredded Colby jack cheese, divided
1 tsp basil pesto

 

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All you need to do to have a meal in 30 minutes is…

Preheat broiler oven.  Prepare elbow macaroni according to package directions.  Drain and set aside.
Cut hoagies in half lengthwise and pull out some bread from the center, making small boats. Set removed bread pieces aside.
When macaroni is done, drain well. Stir Alfredo sauce into pasta. Add one cup of the shredded cheese.

 

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Spoon mac n cheese into hoagie boats, diving evenly.
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In a small food processor or with fingers, crumble reserved bread into fine bread crumbs. Whir in teaspoon of pesto.

 

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Sprinkle remaining half cup cheese evenly over tops of hoagie boats.  Sprinkle bread crumb mixture evenly over shredded cheese.

 

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Place mac n cheese boats on large sheet pan and broil 3-4 inches below flame for 3-4 minutes.
Cool slightly and serve with a big green salad.  Serves 6 people.

 

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My broiler is a bit hot, but these slightly blackened boats were easily fixed with the old “scrape the toast” trick.  😉

 

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Oh, and in case you were wondering if my finicky shark enjoyed this meal…
 

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He loved it! They all did.

What is your favorite way to enjoy Macaroni and Cheese?

Mac N Cheese Boats

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Number of servings: 6

Per Serving 460 calories

Fat 17 g

Carbs 56 g

Protein 20 g

6

Mac N Cheese Boats

Weight Watchers PointsPlus®: 12

*Nutritional value may vary depending upon which ingredients are used.

*PointsPlus® calculated by Famished Fish and in no way endorsed by Weight Watchers International, Inc.

Ingredients

  • 3 French bread style hoagie rolls, split lengthwise
  • 2 cups dry elbow macaroni
  • 2 cups bottled Alfredo sauce
  • 2 cups shredded Colby jack cheese, divided
  • 1 tsp basil pesto

Instructions

  1. Preheat broiler oven. Prepare elbow macaroni according to package directions. Drain and set aside.
  2. Cut hoagies in half lengthwise and pull out some bread from the center, making small boats. Set removed bread pieces aside.
  3. When macaroni is done, drain well. Stir Alfredo sauce into pasta. Add one cup of the shredded cheese.
  4. Spoon mac n cheese into hoagie boats, diving evenly.
  5. In a small food processor or with fingers, crumble reserved bread into fine bread crumbs. Whir in teaspoon of pesto.
  6. Sprinkle remaining half cup cheese evenly over tops of hoagie boats. Sprinkle bread crumb mixture evenly over shredded cheese.
  7. Place mac n cheese boats on large sheet pan and broil 3-4 inches below flame for 3-4 minutes.
  8. Cool slightly before serving.

Notes

Cool slightly and serve with a big green salad. Serves 6 people.

You may also enjoy Simple Chicken Parmesan