Robards, Kentucky is home to the most glorious strombolis to ever grace this earth. The midwest confusion between strombolis and calzones has me contemplating whether I labeled this recipe right with the word calzone. In the event that it is incorrect, just remember these are the pizza pockets sent from heaven! In an effort to copy Rockhouse’s famous stromboli, I created this masterpiece.
- 1 lb. thick-cut hickory bacon, chopped
- 2 1/2 lbs. boneless skinless chicken thighs, chopped
- pepper to taste
- 1/4 c. Ranch dressing
- 2 (13.8 oz.) rolls of pizza crust
- 2+ c. shredded Colby Jack cheese
- optional: fresh diced tomatoes and chopped green onions
- 4 Tbsp. salted butter, melted
- 2 Tbsp. grated parmesan cheese
- 2 tsp. Italian seasoning
- 1 tsp. garlic salt
- 1 c. heavy whipping cream
- 1 tsp. minced garlic
- 1/2 tsp. black pepper
- 2 ox. cream cheese
- 2 Tbsp. salted butter
- 1 1/2 c. grated parmesan
- In a large skillet, fry the chopped bacon until crisp. Drain on a paper-towel lined plate and reserve the grease.
- Lightly pepper the chopped chicken thighs and fry in the bacon grease until lightly browned. Set to the sides.
- In a small sauce pan, combine all the alfredo ingredients except for the parmesan cheese. Bring to a light bowl while whisking occasionally. Slowly whisk in the parmesan cheese until the sauce thickens. Remove from the heat.
- Preheat oven to 350*. Grease two cookie sheets very generously. Gently place the pizza crust onto each sheet and be careful not to flatten the dough much. We want the dough to remain thick and hold in the massive amount of innards.
- Spread about 1/4 c. alfredo evenly onto each pizza crust. The remaining amount makes wonderful dipping sauce. Evenly distribute the cooked bacon and chicken (tomatoes and green onions would be added here) between the two pizza crusts. Drizzle ranch over meat. Sprinkle about 1 c. of cheese on top (or more if you desire).
- Starting at the short end of the pizza, gently but quickly start rolling the pizza crust into a log. Work quickly enough that the dough does not stretch and begin to rip. If you grease the sheet enough, you will be able to rotate the calzone once it is roll up and sealed. Be sure to press the ends down so that the contents don’t ooze out the sides.
- Combine the melted butter, garlic salt, Italian seasoning, and parmesan cheese in a small bowl. Use a BBQ brush to spread the butter mixture evenly over the calzones.
- Bake approximately 20-30 minutes or until the top of the calzone is browned.
- Once removed from the oven, allow the calzone to sit for about 10 minutes so that the innards have time to set up.
Yields 8 servings.
Eat, Bork, & Be Merry!