YuCat√°n Chicken Calzone


  • 24 7" Sheeted Pizza Dough, thawed and chilled
  • 1 and 1/2 cup of All-purposed Flour
  • 24 6" Yellow Corn Tortilla
  • 1 1/2 pints of Enchilada Sauce
  • 4 1/2 lbs of Cooked Fajita-grilled chicken strips, thawed
  • 2 1/4 lbs of Diced Green Chiles, drained
  • 1 1/2 cups of chopped cilantro
  • 2 1/4 lbs of shredded mexican-blend cheese


  • Place the dough on a lightly floured surface and stretch it to 8" in diameter.
  • Place tortilla on the dough, leaving 1" exposed at the top.
  • Ladle and spread enchilada sauce onto the tortilla only.
  • Spread the chicken, green chiles, little bit of salsa, cilantro, sour cream and cheese on top.
  • Brush the lower half edge of the pizza dough with some water.
  • Fold the dough over and use a fork to crimp the dough together to seal the edges.
  • Place the calzone on a parchment-lined baking pan and bake at 375 F for 13 minutes or until golden-brown.
  • Serve with Salsa and enjoy!