START WITH

A KITCHEN ARSENAL INCLUDING PIE DOUGH, CON DENSED SOUP, ROTIS SERIE CHICKEN, AND FROZEN VEGGIES LEADS TO THE OBVIOUS—CREAMY CHICKEN POT PIE. BUT THAT’S NOT ALL THESE STAPLES CAN DO. SHOW OFF THEIR TASTY VERSATILITY IN THESE RECIPES.

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BUFFALO CHICKEN CALZONES

HANDS-ON 15 MIN TOTAL 40 MIN

SERVES 4

SUBMITTED BY RENU DHAR

NEW RECIPE GO ONLINE TO RATE & REVIEW

1 cup shredded rotisserie chicken breast (4 oz.)

1 cup shredded sharp cheddar cheese (4 oz.)

½ cup frozen peas and carrots

½ cup canned condensed cream of onion soup

3 Tbsp. cayenne pepper hot sauce (such as Frank’s RedHot)

2 Tbsp. finely chopped green onion

1 egg

1 Tbsp. water

1 (14.1-oz.) pkg. refrigerated pie dough (2 crusts)

Blue cheese dressing, celery sticks, and/or carrot sticks, for serving

Celery leaves, for garnish

1. Preheat oven to 400°F. Line a large rimmed baking sheet with parchment paper.

2. For filling, stir together chicken, cheese, frozen vegetables, condensed soup, hot sauce, and green onion in a medium bowl.

3. For egg wash, whisk together egg and water in a small bowl. On a lightly floured surface, roll each pie crust into a 12-inch circle. Working with 1 pie crust, spread half of filling over half of crust, leaving a 1-inch border. Brush edges with egg wash. Fold dough over filling; crimp edges using fork tines. Carefully transfer to prepared pan. Repeat with remaining crust and filling. Brush tops of calzones with egg wash; cut 3 (½-inch-long) slits on top of each to vent.

4. Bake until slightly puffed and golden brown, 20 to 25 minutes. Cool on a wire rack 5 minutes before serving. Serve with blue cheese dressing, celery, and/or carrots. Garnish with celery leaves.