Enchilada Calzone

I am pretty sure this Calzone is THE reason why you should experiment with food. This came about after I had made homemade pizzas and my sister was about to make enchiladas. Somehow, Aly and I came up with a plan to have an transcontinental enchilada pizza cook-off. I ended up making a calzone because it was what I felt like doing. It was fantastic and made more food than you can imagine - maybe next time I will make individual calzones. Either way - enchilada calzone is here to stay. This is very closely tied to my enchilada recipe (which unfortunately will not be going onto my blog because well - I want to be the only one besides my mom - and now Dalton - who knows the secret) and tastes just as good which is saying something. One tip - to save on time I generally buy my dough during the week and make it on the weekends if I plan on making pizzas. You can use Pillsbury Pizza Dough - I use this for other calzones or focaccia bread. If you have a favorite pizza place, I highly recommend buying the dough from there - they should sell it in ball form and all you have to do is roll it. If you live in Austin, buy your dough from Rounders. It is incredible and four bucks gets you a ridiculously large pie - I think the small is something like 14 inches.

Enchilada Calzone - serves at least 6 - IT WAS HUGE

• Pizza Dough (recipe is based on 14 in)
• 1.5 - 2 cups Rotisserie Chicken, shredded (any shredded chicken will do - if you have leftover breast - go for it)
• Black Bean Corn Salsa*
• Green Chile Pork Enchilada Sauce
• Sour cream, about 1/5 cup to one can sauce
• 2 cups Jack and Cheddar Cheese mixed

Serve with Brilliantly Garlicy Guac*

*elsewhere in blog

Roll pizza dough into a triangular or half moon shape. Place half of dough onto cooking apparatus (ie stone or baking sheet) with other half hanging off.

Combine chicken, cheese, and salsa in a large bowl and mix well.

Spoon some of the sauce onto the Calzone face. All over, cover the surface with a layer of the sauce. Then mix sour cream with remainder of sauce and mix into chicken mixture.

Spoon chicken mixture onto one half of the calzone surface. Once finished, fold the empty portion of dough over the mixture and smush the edges together. If you want to make it pretty, you can go around the edges with a fork, mashing with the prongs to give it lines. Bake on 400 for about 20 minutes or until the dough looks finished. If possible bake on a pizza stone or a pizza maker with holes in the bottom (the latter is my preference as it gets the bottom of the crust crunchy as well).

Remove and sprinkle with a little extra shredded cheese. Serve with Guac.