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BBQ Chicken & Spuds Calzones variations

List of Ingredients




You wiil NEED to scale this. To do so go to my hints page and look under the advice for that. This is a school recipe.

Yield: 100 servings
Portion size: 1 calzone

12 1/2 pounds frozen diced cooked chicken meat, thawed
7 pounds (1 1/2 gallons) frozen country-style diced hash browns, thawed*
2 pounds (1 1/2 quarts) frozen mixed bell pepper slices, thawed
1 gallon barbecue sauce
1 pound egg whites
1/2 cup water
25 pounds frozen bread dough, thawed or prepared bread dough

Combine chicken, hash browns, pepper and barbecue sauce.
Beat together egg whites and water; set aside.
Portion bread dough into 100 (4-ounce) pieces. Roll out dough into 7-inch circles.
Portion 2/3 cup (#6 scoop) filling in center of dough. Lightly brush edge of dough with egg wash. Fold dough in half; seal edge and crimp. Lightly brush top with egg wash.

Place on greased baking sheets. Bake at 400°F for 20 to 23 minutes or until heated through and crust is golden brown.
Let stand 5 minutes before serving or transfer to heated holding unit.

*Dehydrated diced potatoes may be substituted. Rehydrate potatoes in hot water (140 to 160°F) for 15 minutes prior to using.

Reuben-Style Calzones: Prepare as above using a filling of diced cooked ham or corned beef, shredded Swiss cheese, sauerkraut (drained & rinsed) and Russian dressing.

Classic Beef and Potato Calzones: Prepare as above using a filling of cooked ground beef, canned carrots and beef gravy.




Recipe