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Chicken “calzone” (high protein)

Posted by Learning_and_Labor User icon on September 3, 2026, 12:34:02

You all need to share more food and recipes here

a few years ago we had more recipes. I would even post some meal plans since I cook

Posted by Mismysteri User icon on September 3, 2026, 13:36:33, in reply to "Chicken “calzone” (high protein)"

every meal we eat, mostly from scratch.

Right now prepping for a pork fried rice tonight, easy one.

And my bff just sent me her family manicotti recipe, it's like a 100 year old recipe using your garden tomatoes and spinach.

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You all need to share more food and recipes here

Niiiiice!

Posted by Learning_and_Labor User icon on September 3, 2026, 13:39:51, in reply to "a few years ago we had more recipes. I would even post some meal plans since I cook "

I love fried rice. I’ll usually run to the Asian mart for Thai basil if I don’t have it in my garden (this year I do not)

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funny, I did not do the thai basil this year either.. I usually do*

Posted by Mismysteri User icon on September 3, 2026, 13:46:38, in reply to "Niiiiice!"

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I love fried rice. I’ll usually run to the Asian mart for Thai basil if I don’t have it in my garden (this year I do not)

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You all need to share more food and recipes here

So it's a chicken crust hot pocket? Would bang.

Posted by villain User icon on September 3, 2026, 12:57:32, in reply to "Chicken “calzone” (high protein)"
Stupidhead

Do you ship to Idaho?

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probably just another real jerk in life

That’s exactly what it is

Posted by Learning_and_Labor User icon on September 3, 2026, 13:05:01, in reply to "So it's a chicken crust hot pocket? Would bang."

It’s really easy. I use a canned pizza sauce that is actually good, it’s called Pastorelli, comes in a 8 ounce can.

Ofc must hand grate the parm and the basil must come from your garden

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Do you ship to Idaho?

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You all need to share more food and recipes here

Amaze. I'd buy a case each for me and my boys.

Posted by villain User icon on September 3, 2026, 13:30:02, in reply to "That’s exactly what it is"
Stupidhead

I'm assuming you butterfly and pound out a chicken breast for this, but how do you seal it up on the edges?

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It’s really easy. I use a canned pizza sauce that is actually good, it’s called Pastorelli, comes in a 8 ounce can.

Ofc must hand grate the parm and the basil must come from your garden

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Do you ship to Idaho?

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You all need to share more food and recipes here

probably just another real jerk in life

This is ground chicken breast

Posted by Learning_and_Labor User icon on September 3, 2026, 13:38:32, in reply to "Amaze. I'd buy a case each for me and my boys."

Flatten it out on a parchment paper (spray with spray oil otherwise it will stick) use a second sprayed parchment paper on top to flatten it, just use your palm gently, it’s very malleable. Season the whole thing. It should be pretty thin. Put the sauce and cheese on half and use the bottom parchment paper to fold it over on itself. You can use a spoon to shape the edges neatly if desired.

Sprinkle and pack that parm on top, bake at 400 for 15-20 minutes until it looks like you want to eat it.

Previous Message

I'm assuming you butterfly and pound out a chicken breast for this, but how do you seal it up on the edges?

Previous Message

It’s really easy. I use a canned pizza sauce that is actually good, it’s called Pastorelli, comes in a 8 ounce can.

Ofc must hand grate the parm and the basil must come from your garden

Previous Message

Do you ship to Idaho?

Previous Message

You all need to share more food and recipes here

awesome, will send this to my chef de cuisine for her to make.*

Posted by villain User icon on September 3, 2026, 14:04:29, in reply to "This is ground chicken breast"
Stupidhead

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I'm assuming you butterfly and pound out a chicken breast for this, but how do you seal it up on the edges?

Previous Message

It’s really easy. I use a canned pizza sauce that is actually good, it’s called Pastorelli, comes in a 8 ounce can.

Ofc must hand grate the parm and the basil must come from your garden

Previous Message

Do you ship to Idaho?

Previous Message

You all need to share more food and recipes here

probably just another real jerk in life

About 8 ounces of chicken per “calzone”

Posted by Learning_and_Labor User icon on September 3, 2026, 14:13:29, in reply to "awesome, will send this to my chef de cuisine for her to make.*"

Mine may have been closer to 7 ounces because I didn’t work very hard to scrape out the whole package

I ate it yesterday too.

Hint! Not too much sauce inside otherwise it will squeak out in baking, but if you want more sauce top it off after baking.

Enjoy!

Previous Message

I'm assuming you butterfly and pound out a chicken breast for this, but how do you seal it up on the edges?

Previous Message

It’s really easy. I use a canned pizza sauce that is actually good, it’s called Pastorelli, comes in a 8 ounce can.

Ofc must hand grate the parm and the basil must come from your garden

Previous Message

Do you ship to Idaho?

Previous Message

You all need to share more food and recipes here

from the outside it looks a little over done but other than that it's terrible

Posted by AceFrehley User icon on September 3, 2026, 12:47:48, in reply to "Chicken “calzone” (high protein)"

i'm kidding. i love those comments on instagram. gets me every time.

the outside looks good. Can we see it cut?

It has a Parmesan crust, I like it crispy

Posted by Learning_and_Labor User icon on September 3, 2026, 12:53:21, in reply to "from the outside it looks a little over done but other than that it's terrible "

I forgot to take a center cut. It’s got pizza sauce and mozzarella inside. It’s not bad for a not real calzone with like 66 grams of protein. Easy lunch.

Would be good over pasta.

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i'm kidding. i love those comments on instagram. gets me every time.

the outside looks good. Can we see it cut?

sounds good. i'll give you the benefit of the doubt here

Posted by AceFrehley User icon on September 3, 2026, 12:54:22, in reply to "It has a Parmesan crust, I like it crispy "

i would definitely try it.

Allow me to introduce you to our culinary expert, Jeff Frank. *

Posted by osklister User icon on September 3, 2026, 12:40:26, in reply to "Chicken “calzone” (high protein)"

Turkey a la Sandals and Socks, his specialty.

Lulz*

Posted by Learning_and_Labor User icon on September 3, 2026, 12:44:42, in reply to "Allow me to introduce you to our culinary expert, Jeff Frank. *"

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Turkey a la Sandals and Socks , his specialty.

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