Preheat oven to 450*F.

Combine blue cheese and Greek yogurt in a small bowl and mix well. Stir in 1 Tbsp sliced green onion. Set aside.

Heat a drizzle of olive oil in a skillet over medium-high heat.

Season chicken with salt and pepper, add to heated pan, and cook until done, about 4 minutes per side. Remove chicken from pan and set aside to cool. Once cool enough to handle, cut chicken into bite-sized pieces. Reduce stove heat to low.

Melt butter in the skillet and stir in Worcestershire, hot sauce, and tomato sauce. Stir to combine and remove from heat. Add the cooked chicken to the buffalo sauce, and stir to coat evenly.

Divide pizza dough into four equal portions. Roll each out into a circle on a lightly floured surface.

Working with one dough circle at a time, spoon 1/4 of the chicken onto one half of the circle. Top with 1/4 cup shredded cheddar and 1 tablespoon sliced green onion. Drape other half of the dough circle up and over the filling, and pinch edges together to seal the dough.

Repeat step 7 with remaining three dough circles. Transfer calzones to a baking sheet. Using the tines of a fork, pierce the top of each calzone a few times to let steam out while cooking.

Place calzones into the oven, and cook for 10-12 minutes. Let calzones sit at room temperature for a few minutes. Serve with the blue cheese-yogurt dip.

Instructions

1. Prepare the Buffalo Chicken Filling

In a mixing bowl combine the shredded chicken buffalo sauce ranch dressing mozzarella cheese crumbled blue cheese and chopped green onions.

Season with salt and pepper to taste. Mix until all ingredients are well combined. Set aside.

2. Preheat the Oven

Preheat your oven to 400°F (200°C).

3. Prepare the Calzones

Divide the pizza dough into four equal portions.

On a lightly floured surface, roll out each portion of dough into a circle or oval shape, about 8 inches in diameter.

4. Fill the Calzones

Spoon a generous amount of the buffalo chicken filling onto one half of each dough circle, leaving a small border around the edge.

Fold the other half of the dough over the filling to create a half-moon shape.

5. Seal the Calzones

Use a fork to press down and seal the edges of the calzones. You can also crimp the edges for a decorative touch.

6. Bake

Place the calzones on a baking sheet lined with parchment paper or a lightly greased baking dish.

Bake in the preheated oven for 15-20 minutes or until the calzones are golden brown and crispy.

7. Serve and Enjoy

Remove the calzones from the oven and let them cool for a few minutes before serving.

Serve with extra buffalo sauce and ranch dressing for dipping, along with some celery sticks and carrot slices for a refreshing crunch.

Buffalo Chicken Calzones are a spicy and cheesy twist on a classic favorite. With their crispy crust and flavorful filling, they make a fantastic addition to any meal or gathering. Whether you’re a buffalo chicken aficionado or just looking to try something new, these calzones are bound to become a favorite in your household. Enjoy the bold flavors and satisfying comfort of this delicious dish!

Nutrition per Serving (1 calzone):

• Calories:500 calories
• Protein:30 grams
• Carbohydrates:40 grams
• Dietary Fiber:3 grams
• Total Fat:25 grams
• Saturated Fat:10 grams
• Cholesterol:80 milligrams
• Sodium:1400 milligrams (varies with buffalo sauce)
• Sugar:3 grams
• Vitamin D:2% DV (Daily Value)
• Calcium:15% DV
• Iron:15% DV
• Potassium:10% DV

Please note that these are rough estimates and can vary depending on the specific brands of ingredients used and portion sizes. The nutrition values may also vary based on the buffalo sauce and pizza dough you choose, so it’s a good idea to check the nutrition labels on those products for more accurate information.

1. Preheat oven to 450*F.
2. Heat a cooking spray-coated skillet over medium/medium-high heat. Season chicken with salt and pepper, and add to hot skillet. Cook until just done, about 3-4 minutes per side (depending on thickness), and remove to a cutting board. When cool enough to handle, chop chicken into bite-sized pieces. Toss chicken pieces with barbeque sauce until evenly coated. Set aside.
3. Spread 1/4 cup of the jalapeno ranch dressing on the rolled-out pizza dough. Top with an even sprinkling of the mozzarella cheese, the barbeque-coated chicken pieces, the cheddar cheese, and the green onions.
4. Bake for 10 minutes, or until the pizza crust is lightly browned.

*Ingredients for the jalapeno ranch dressing

(yields 1/2 cup… you only need 1/4 cup for the pizza)

• 1 jalapeno pepper, seeded and roughly chopped
• 1 garlic clove, roughly chopped
• 1/4 cup canola oil mayonnaise
• 1/4 cup plain Greek yogurt
• 1 Tbsp white wine vinegar
• 1/2 tsp ground coriander
• 1/4 tsp garlic powder
• Kosher salt and freshly cracked black pepper, to taste

Directions

1. Combine the jalapeno and garlic in a food processor and pulse until minced.
2. Remove the food processor lid and add in the mayonnaise, Greek yogurt, vinegar, ground coriander, and garlic powder. Process until well combined.
3. Season to taste with salt and pepper.

• breaded and baked eggplant slices*, cut into strips
• homemade or store-bought dough for 1 pizza
• marinara sauce of choice
• fresh mozzarella cheese, cut into slices or strips
• freshly grated parmesan cheese

Directions

1. Bring the pizza dough to room temperature by placing on the counter, covered, for at least 1-2 hours prior to rolling out.
2. Preheat oven to 450 degrees F.
3. Lightly flour a large clean work surface, and roll the dough out to about 1/4 inch thickness using a rolling pin (this usually takes a few minutes). Carefully transfer the rolled-out dough to a non-rimmed baking sheet. Pierce the dough lightly with a fork 7-8 times and place in the oven. Pre-bake the dough for 2 minutes.
4. Remove the baking sheet from the oven, flip the pizza crust over, and spoon on the marinara sauce. Top with the eggplant, mozzarella, and parmesan.
5. Bake assembled pizza on the baking sheet for 8 minutes. Carefully remove the baking sheet from under the pizza, and cook the pizza directly on the oven rack for 1-2 minutes, or until the bottom of the pizza crust is golden brown and crisp.
6. Remove the pizza with a pizza peel or baking sheet. Allow the cooked pizza to cool for a couple of minutes before slicing and serving.

*For breaded and baked eggplant slices:

Ingredients

• 1 medium-sized eggplant, washed and cut into 1/4-inch-thick slices
• Kosher salt
• 3 eggs
• splash of milk
• ~ 2 cups Italian style breadcrumbs
• freshly ground black pepper
• extra virgin olive oil

Instructions

1. Prep the Eggplant

Start by preparing the eggplant. Slice it into thin rounds about 1/4 inch thick. Sprinkle the slices with salt and let them sit for about 15 minutes to release excess moisture. This will prevent the eggplant from becoming soggy when you fry it.

2. Set Up a Breading Station

In three separate shallow bowls place the flour in one beaten eggs in another and a mixture of breadcrumbs and grated Parmesan cheese in the third. Season the breadcrumb mixture with a pinch of salt and pepper.

3. Bread the Eggplant

Pat the eggplant slices dry with paper towels. Dip each slice into the flour then the beaten eggs and finally the breadcrumb mixture ensuring they are well-coated.

4. Fry the Eggplant

Heat oil in a large skillet over medium-high heat. Once the oil is hot fry the breaded eggplant slices until they turn golden brown on both sides about 2-3 minutes per side. Place them on a paper towel-lined plate to remove excess oil.

5. Prepare the Pizza

Preheat your oven to 475°F (245°C). Roll out the pizza dough on a floured surface to your desired thickness. Transfer it to a baking sheet or pizza stone.

6. Assemble the Pizza

Spread a generous layer of pizza sauce over the dough leaving a small border for the crust. Sprinkle half of the shredded mozzarella cheese over the sauce. Arrange the fried eggplant slices on top of the cheese.

7. Add More Cheese

Sprinkle the remaining mozzarella cheese over the eggplant slices.

8. Bake

Place the pizza in the preheated oven and bake for 12-15 minutes or until the crust is golden and the cheese is bubbly and lightly browned.

9. Garnish and Serve

Remove the pizza from the oven and let it cool slightly. Garnish with fresh basil leaves and an extra sprinkle of grated Parmesan cheese. Slice it up serve and enjoy!

Eggplant Parmesan Pizza is a delightful fusion of two Italian classics that’s sure to impress your family and friends. With its crispy eggplant, gooey cheese, and savory sauce, it’s a flavorful twist on traditional pizza that will become a favorite in no time. Give it a try and savor the taste of Italy right in your own kitchen!

Nutrition Per Serving

• Calories per Serving:350 calories
• Total Fat:14 grams
  • Saturated Fat:5 grams
  • Trans Fat: Minimal
• Cholesterol:60 milligrams
• Sodium:750 milligrams
• Total Carbohydrates:39 grams
  • Dietary Fiber:5 grams
  • Sugars:5 grams
• Protein:16 grams
• Vitamin D:5% of the daily recommended value
• Calcium:25% of the daily recommended value
• Iron:15% of the daily recommended value
• Potassium:15% of the daily recommended value

Please keep in mind that these are rough estimates and can vary based on the specific ingredients and brands you use, as well as any modifications to the recipe. It’s always a good idea to check the nutrition labels on individual products and consult with a registered dietitian for precise dietary information, especially if you have specific dietary concerns or restrictions.

Directions

1. Preheat oven to 350 degrees F.
2. Lay eggplant slices on a wire rack-lined baking sheet. Sprinkle salt liberally over both sides of eggplant slices. Let sit for at least 30 minutes, or up to an hour, until brown-colored liquid dots the surface of the eggplant (this is the bitter moisture being drawn out of the eggplant by the salt – don’t skip this step!). Gently rinse eggplant slices and pat dry with paper towel or a clean kitchen towel. Rinse and dry the wire rack and baking sheet
3. Beat eggs and milk in a wide shallow dish. Pour breadcrumbs into another wide shallow dish.
4. Dip eggplant slices into the beaten egg and then dredge in the breadcrumbs, shaking off excess. Place breaded eggplant onto the clean wire rack-lined baking sheet.
5. Drizzle tops of eggplant slices lightly with olive oil and bake for 15 minutes. Carefully flip eggplant slices over, drizzle the second side with olive oil, and bake an additional 15 minutes. Eggplant slices should be golden-brown and tender.

• I used a white cheddar, thus the pale-hued cheese sauce. If you’re looking for that authentic cheese sauce color, opt for a yellow cheddar.
• If you don’t have leftover chili hangin’ out in the fridge, go ahead and used a canned version. Amy’s Kitchen has some tasty and healthy options. As canned chili tends to be high in sodium, I recommend omitting the salt from the oven fries and cheese sauce if you’re going the canned route.
• If you prefer lots of cheese sauce, double the amount of butter, flour, milk and cheese;  follow steps 5-10 as written below.
• For a thicker cheese sauce, double only the amount of cheese.

Chili Cheese Fries

Serves 2-3

Ingredients

• 2 large or 3 medium-sized russet potatoes, scrubbed and each cut into 8 wedges
• canola or olive oil cooking spray
• Kosher salt
• freshly ground black pepper
• about 2 cups of your favorite chili (I used leftover Fiery Red Chili)
• 1 Tbsp butter or Earth Balance
• 1 Tbsp flour
• 1/2 cup 1% low-fat milk
• 1/2 cup 50% reduced fat shredded jalapeno cheddar or pepper jack cheese

Instructions

1. Prepare the Chili

In a large skillet over medium heat brown the ground beef (or turkey) until fully cooked.

Add chopped onions and minced garlic to the skillet and sauté until the onions become translucent.

Stir in the kidney beans diced tomatoes chili powder, ground cumin salt and pepper. Simmer for about 15-20 minutes allowing the flavors to meld together. Stir occasionally.

2. Make the Fries

Preheat your oven to 450°F (230°C).

Toss the potato fries with vegetable oil in a large bowl until evenly coated.

Spread the fries in a single layer on a baking sheet. Ensure they are not overcrowded to ensure crispiness.

Bake for 20-25 minutes turning them halfway through, until the fries are golden brown and crispy.

3. Assemble the Chili Cheese Fries

Place the hot crispy fries on a serving platter or individual plates.

Spoon a generous portion of the prepared chili over the fries.

Sprinkle a generous amount of shredded cheddar cheese on top of the chili.

For an extra kick you can add jalapeño slices or chopped green onions as optional garnishes.

4. Serve and Enjoy

Serve your chili cheese fries while they’re hot and watch as the cheese melts over the piping hot chili.

Use forks or dig in with your hands – whatever feels right for you!

Chili cheese fries are a delightful medley of flavors and textures, offering the perfect combination of crispy, creamy, savory, and slightly spicy. Whether you’re sharing them with friends or enjoying them as a solo treat, this recipe is sure to satisfy your cravings. So, the next time you’re in the mood for some comfort food, whip up a batch of chili cheese fries, and you won’t be disappointed!

Nutrition Per Serving

• Calories:550 calories per serving
• Total Fat:25 grams
• Saturated Fat:12 grams
• Trans Fat: 0 grams
• Cholesterol:75 milligrams
• Sodium:900 milligrams
• Total Carbohydrates:55 grams
• Dietary Fiber:10 grams
• Sugars:8 grams

• Protein:30 grams

Please note that these values can vary depending on factors such as the specific brands of ingredients used and any modifications to the recipe. It’s always a good idea to check product labels and calculate nutrition values based on the exact ingredients you use if you have specific dietary concerns or restrictions.

Directions

1. Preheat oven to 450 degrees F.
2. Place potato wedges on a baking sheet, spray evenly with cooking spray, salt, and pepper, and toss to coat.
3. Bake potato wedges for 40 minutes, flipping once after 20 minutes.
4. Meanwhile, heat the chili in the microwave or on the stovetop until hot.
5. Heat a saucepan over medium-high heat.
6. Add in the butter, and heat until melted. Sprinkle in the flour, and whisk into the butter for 1 minute.
7. Slowly add in the milk, whisking constantly.
8. Lower heat to medium, and continue whisking until mixture thickens, about 2-3 minutes.
9. Remove pan from heat, add in the cheese, and whisk until the cheese is melted. Season to taste with salt and pepper.
10. Serve the crispy potato wedges topped with the hot chili and melty cheese sauce.