Tuesday, April 9, 2013

Rotisserie Chicken REUBEN Calzone for 2 People

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Calzone... A sort of stuffed pizza, made by folding over half the dough to create a... pocket... a HOT POCKET of you will.

A Reuben Sandwich... Well, here I am taking a pretty serious liberty as a Reuben sandwich by definition has corned beef as the main ingredient.  I am using easy to find, store bought, pre-cooked, pre-seasoned rotisserie chicken in place of the corned beef.  I do add a little bit of pickling flavor with some Cider Vinegar and whole grain mustard.

Mix em together, forgive the corned beef/chicken substitution and you have a WONDERFULLY EASY deliciously unique combination.  It's a stuffed pizza, a stuffed Hot Pocket, a CALZONE!

Keep scrolling down for this easy to follow recipe...

OK, Here's what I did...

Rotisserie Chicken REUBON Calzone for 2 People

  • 1 Ball of Pizza Dough
  • 1 TBS Olive Oil
  • 1 TBS Cider Vinegar
  • Meat from a Leg/Thigh Quarter of a Rotisserie Chicken, deboned and diced
  • 2 TBS Whole Grain Mustard
  • 4 Ounces Swiss Cheese, freshly grated
  • 2 TBS Russian Dressing
  • 1/3 Cup Sauerkraut
  • 1 Egg For an Egg Wash
  • 2 TBS Sodom and Gomorrah Salt/Garlic/Sesame Seed Mix  
Cooking Directions
  1. Preheat oven and pizza stone to 500 degrees
  2. Roll out Pizza dough thin, but not too thin, about 12 inch diameter onto a sheet of parchment paper
  3. Brush Olive oil on the dough, add a pinch of Pepper
  4. To get a pickled taste to the chicken, in a small saute pan over medium heat, saute the chicken bits in a TBS of Cider Vinegar, mix in 1 TBS of Whole Grain Mustard  Saute until well coated and warm
  5. Layer the ingredients on only half of the "pizza", starting with half of the cheese. Be sure to leave an inch of dough uncovered with ingredients around the edge.
  6. Add Chicken/Mustard, Russian Dressing, Sauerkraut and the remaining half of the cheese.
  7. Whip an egg to help seal the edges and to wash the top... First, liberally paint the edges of the "pizza"
  8. Now fold the half of the dough without ingredients over the ingredients creating a half moon. It helps to pull the parchment paper over and then peal it from the dough.
  9. Press the edges with the tips of a fork tp get a good seal. Anywhere it is not sealed will leak, so work hard at getting the seal solid all the way arounf.
  10. Use the remaining egg to "wash" the top and sides of the Calzone.
  11. Sprinkle the Sodom and Gomorrah Salt mix (or spices of your choice) on the top.
  12. Make three slits into the top to allow steam to release.
  13. Transfer the Calzone to the HOT pizza stone, bake in the preheated oven for 10 minutes until the top gets golden brown and delicious!
  14. Slice in half to share, Serve HOT and ENJOY!!!
For more help replicating this recipe, see more HOW TO's photos and tips below...

OK... Not at all complicated.  Just think of this as half a pizza and you will do fine.

As with all recipes, it is easiest if you start with all of the ingredients assembled, weighed, grated and ready to assemble before you start.

You want to use half the cheese on the bottom of the "Pizza".  This helps keep the bottom from getting soggy from chicken fat and the dressing seeping into the dough.  Crunchy bottom crust is your goal.

As described in step #4, prepare your chicken by getting a bit of pickled taste (like the beef has in corned beef).  Just a little cider vinegar and mustard heated and mixed with the chicken will add a pickling taste.

Then just add the stuffings, chicken, kraut and Russian dressing.

Egg wash is your friend to help seal the edges.  You can use water as well, but you need the egg for the toppings anyway.  BUT, the trick with the fork is important to get a tight seal all around.  NO LEAKS (if possible)

As I said, washing the top before adding the spice mix (sesame seeds, garlic flakes and Se Salt) helps to make it stick.  I always have a bit of this made up, it is easy and I use it a lot. But you can use plain Sea Salt, Just garlic flakes, just sesame seeds, Rosemary... Just about any herb will work fine.

And finally, the slits are VITAL to release the steam during cooking.  Otherwise no amount of pressing the edges will keep it from exploding.

And while not a must, a pizza stone, preheated to 500 degrees will indeed help insure that crispy crunchy crust!

Easy Peasy!

Yes indeed, one of my new favorite "52 Uses for a Rotisserie Chicken" (now over 70!!!).

I am trying something a bit new this round of recipes... My own little culinary challenge of seeing just what I can do with a single rotisserie bird.

This is week Number three, chicken number THREE... and the first recipe I made from the blessed bird. If you click HERE, you will see my page devoted to my "52 Uses for a Rotisserie Chicken" (now over 70!!!).  Scroll down to the bottom and you will see some of the possibilities of what you can make with a single bird (week one, seven dishes, week 2 a record EIGHT dishes all from the same bird).

My Goals for the experiment......
  1. Eat Well... Make something that tastes good.
  2. Recipes for 2 people. One of the great things about a rotisserie chicken is the versatility fr a quick meal for small dinners (breakfast and lunch). Save the BIG cooking for another day, let's have something for just my wife and myself (and young couples, empty nest couples and singles)
  3. Versatility... Just how many rotisserie chicken recipes are out there???
  4. Keep Track of the costs... Life on a budget, need I explain more?
  5. Go beyond the basic recipes and add some tips and HOT TO Photos appropriate for less experienced cooks so that indeed...ANYONE CAN COOK THIS!
I hope the tips and extra photos helped...


So, as to cost for this dish....

The chicken averages out to a dollar per recipe.
The pizza dough I make myself (click HERE for recipe) it costs about 50 cents for the ingredients
The Sauerkraut ran another dollar
The cheese will be the expensive part of the recipe... $2 for the cheese.
The egg is less than a quarter.
The mustard, oil, salt and pepper and Russian dressing are all pantry items

Total came in at under $5....  less than $2.50 a serving for a main course meal in itself!!!

A Great meal for the costs!
Stay tuned, come on back tomorrow and see what else I make from the single bird!


This recipe has been added to my growing list of "52 Uses For a Rotisserie Chicken"  (Now close to 100!)...I am so confused... $5.49 for a fully cooked, fully seasoned Oven Roasted, Rotisserie Chicken. Yet shop in the raw meat department and most raw chickens are at best $8 each and usually far closer to $10. Anyone have an answer??? Me either. So, I can either rail against the machine, or learn to embrace the beauty that is the $5 chicken! In this pin are recipes I have made, and recommend. MORE than 52 (I just can't stop)..
You get the idea.  From Scratch Pizza to Chinese Take Out recipes, Lots of Soups and Chili... Appetizers to Main Courses (Still can't find a dessert, but I am looking).  More than enough ideas for that store nought bird to shine with just a little extra work


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