|Number of servings: 4|
|Instructions:Preheat oven to 425 F degrees. On a cookie sheet lined|
with parchment paper put your tbs. of corn meal.
Roll out your crust on top of corn meal and flip it to coat slightly on
both sides. Now sprinkle what will be the inside of
your crust with your McCormick seasonings. Lay your sliced cheese
down in center and add your chicken and 1/2 can
or about 5 ounces of enchilada sauce. Fold crust over and press edges
with fork to seal and help prevent leakage.You
can do an egg wash to make crust extra pretty by brushing crust with
1 whisked egg (optional). Pierce 3 times top of
crust with a knife not all the way through. Bake in the center of your
preheated oven for 20 minutes or until crust is
done and golden brown. You can heat the remaining enchilada sauce
in a microwave safe bowl and serve on the side.
Garnish calzone with fresh or dry chopped parsley for color (optional).
Serve sour cream on the side (optional).