Creamy Chicken Taco Calzones

The weather has taken a 180 turn and the air conditioning is turned off and the windows are closed because it because almost chilly outside.  In this area, I've learned just to wait 5 minutes and it will change again.  So while it's on the cooler side, I'm taking advantage and turning on the oven to make this twist on Italian calzones with filling the dough with a Mexican filling. 

Creamy Chicken Taco Calzones

1 frozen pizza dough loaf separated into 4 pieces

1 cup chicken broth

2 tbsp green chilies

4 oz cream cheese

1 tbsp taco seasoning

salt & freshly ground pepper to taste

1/2 cup Cheddar/Jack cheese, shredded

Place the chicken broth, green chilies and chicken tenders in a large skillet. Heat until chicken is cooked and broth has evaporated. Fork shred the chicken and add into taco seasoning and cream cheese. Heat until cream cheese has melted. Remove from heat.

Roll out each quarter of dough into a circle.  In the center of each dough circle, place a quarter of the chicken mixture and top with 1 tbsp shredded cheese.  Gently fold over and press edges together.  Place on a greased baking sheet and bake for 25 minutes at 350°.  I removed from the oven after 20 minutes and sprayed with olive oil and returned for another 5 minutes for a golden brown crust.