These little calzones are absolutely delicious! The chorizo, olives, and sundried tomatoes add huge flavor, and by using frozen dinner rolls and rotisserie chicken, this was the perfect weeknight meal. I love having something to dip calzones into, and this creamy avocado dip fit the bill perfectly. Basically, this is an overall fabulous meal that comes together in no time... and you all know how much I love that!
Chicken and Chorizo Mini Calzones with Avocado Yogurt Dip
yields 16 small calzones
16 frozen, unrisen dinner rolls (thawed and allowed to rise for 2-3 hours)
2 lbs. cooked and shredded chicken thighs (or substitute chicken breasts)
1 tablespoon olive oil
1 onion, chopped
2 garlic cloves, minced
1/4 lb. chorizo sausage
1/4 cup chopped green olives
1/4 cup chopped oil-packed sundried tomatoes
salt and freshly ground black pepper
1 egg, beaten for egg wash
for the avocado dip, you'll need:
1/2 cup plain fat-free Greek yogurt
2 ripe avocados, peeled and seeded
1/2 teaspoon garlic powder
dash of cayenne
2 tablespoons fresh lime juice
salt and pepper to taste
Preheat oven to 400 degrees F.
Heat olive oil in a large skillet over medium heat. Add onion and cook until soft, about 5 minutes. Add garlic and cook for 1 more minute. Add chorizo to the skillet and cook until completely done, breaking up the meat as it cooks. Add green olives, sundried tomatoes, and chicken to the skillet, stirring to combine. Taste for seasoning and add salt and pepper as necessary.
Roll thawed and risen rolls on a lightly floured surface. Spoon a few tablespoons of filling onto half of the dough, then fold it over itself, pressing the edges to seal.
Once all the calzones are assembled, brush each one with egg wash. Bake for 10-12 minutes, until golden.
While calzones are baking, make the avocado dip by combining all of the ingredients into a food processor or blender until smooth.
Serve hot calzones along with a dollop of avocado dip. Enjoy!