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| 1/2 Pound Giant Eagle chicken, cooked and shredded |
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| 1 Cup Kraft Cheddar & Monteray jack cheese, shredded |
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| 2 Teaspoon Farmers Market oregano, finely chopped |
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| 1/4 Cup Giant Eagle flour |
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| 1 egg, beaten |
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| 2 Teaspoon green onions, sliced |
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| 1 Teaspoon garlic, minced |
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| 1/3 Cup Philadelphia Lt. onion & chive cream cheese |
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| 1 Giant Eagle ready-to-bake pizza crust tube |
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| Giant Eagle cooking spray |
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Preheat oven to 400 degrees Fahrenheit. In a medium bowl combine chicken, cheese, oregano, onions, garlic and cream cheese thoroughly. On floured work space, unroll pizza dough and cut into 6 squares. Divide cheese mixture evenly between the 6 squares. Lift one corner and stretch over opposite corner. Seal edges of dough with tines of a fork. Place calzones on sprayed baking sheet and brush egg over the top of each. Bake for 25 minutes or until crust is golden brown.Nutritional Information Per Serving: Calories 320 (110 from fat), Total Fat 12g, Protein 23g, Carb 28g, Cholesterol 90 mg, Sodium 460 mg
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Recipe Author:
Giant Eagle Kitchen
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