Chicken Ranch Broccoli Calzones

6/9/2016

Both of my kids are super busy working this summer, (who's idea was a summer job anyway?) I have to take advantage of every opportunity that they're home during the next couple of months. I had them both home for an afternoon a couple of weeks ago so I dropped everything, loaded up the kayaks and spent the day kayaking on the lake with the kids.

We had a blast on the lake but after 3 hours of kayaking in the sun - I was exhausted, sunburnt and starving. What better way to refuel after a day on the lake than with calzones? I found the inspiration for this recipe in my Cooking Light magazine.

My whole family liked these calzones and not just because we were starving - because they really are awesome. And if your family likes things a little spicier, it would be super easy to spice these up with a little red pepper too.

Chicken Broccoli Ranch Calzones
1 recipe pizza dough
1/3 cup buttermilk
1 Tablespoon dried chives
2 Tablespoons light mayonnaise
1/2 teaspoon dried dill
1 Tablespoon apple cider vinegar
1/2 teaspoon pepper
1/4 teaspoon salt
1 clove garlic, minced
1 cups broccoli florets
1 1/2 cups cooked chicken
1 cup colby jack cheese, shredded
1 egg, beaten

Prepare pizza dough or purchase a dough and let rise.

Combine buttermilk, chives, mayonnaise, dill, vinegar, pepper, salt and garlic.

Blanch broccoli and cool in ice water.

Shred chicken.

Combine chicken, broccoli, ranch and cheese.

Roll pizza dough into 4 rectangles or ovals.

Scoop 1/2 cup filling onto each flattened dough.

Fold empty half of dough over filling and pink edges together to seal.

Bake 10 minutes at 450. Brush with beaten egg and bake another 10 minutes.

I served my calzones with a simple green salad.

Chances are you won't but If you do have leftover calzones, wrap them in plastic wrap and then in foil and tuck them in the freezer for another day. They make great lunches or quick dinners for busy nights.

As for the kayak trip, I thought I would share a few of my pictures from the afternoon.