Chicken Cordon Bleu Calzones

Spray a large baking sheet with non-stick spray (or coat with olive oil). Preheat oven to 425 F.

Cut chicken breasts in half horizontally (for a thinner piece). Mix the salt, pepper, 1 teaspoon oregano, thyme and garlic powder together in a small bowl and then coat both sides of each piece of chicken with the spice mixture.

Heat 1 tablespoon of olive oil in a frying pan over medium heat. When pan is warm, add chicken and cook through, turning once (about 5 minutes on each side). Once cooked, remove chicken from the pan and shred or slice it into 1/2″ strips. Cut the ham into 1/2″ strips as well.

While chicken is cooking, grate cheeses (if necessary). In a medium bowl, combine milk, ricotta, 4 ounces of the mozzarella and all of the cheddar cheeses.

Divide pizza dough into 6 equal pieces. (Cut it in half, then cut each half into thirds). Divide chicken, ham, remaining mozzarella and the ricotta cheese mixture into 6 equal parts.

I assemble the calzones right on the baking sheet as they’re fairly delicate and hard to move once assembled.

Gently stretch a piece of dough into 6″ wide by 8″ piece. Place chicken on one half of the stretched dough, then layer with ham and the cheese mixture. Add mozzarella to top then fold the uncovered half of dough over the filling. Press the edges together, first with your fingers then with a fork. Make sure the dough is sealed, or it will leak. Repeat with remaining dough pieces.

Drizzle each with remaining olive oil then sprinkle remaining oregano and the garlic salt over each.

Bake at 425 F for approximately 12 minutes, until dough is golden brown.

Enjoy!