Broccoli, Cheddar, And Ranch Chicken Calzones

• 1/3 cup fat-free buttermilk
• 2 tablespoons minced fresh chives
• 2 tablespoons canola mayonnaise
• 1 tablespoon chopped fresh dill
• 1 tablespoon cider vinegar
• 1/2 teaspoon black pepper
• 1/4 teaspoon crushed red pepper
• Dash of kosher salt
• 2 garlic cloves, grated
• 2 cups small broccoli florets
• 6 ounces shredded skinless, boneless rotisserie chicken (about 1 1/2 cups)
• 4 ounces reduced-fat colby-Jack cheese, shredded (about 1 cup)
• 1 large egg, lightly beaten

1. Preheat oven to 450u0b0.
2. Cut dough into 4 equal portions; cover and let stand 10 minutes.
3. Combine buttermilk and next 8 ingredients (through garlic).
4. Steam broccoli 1 minute. Rinse with cold water; drain. Combine broccoli, buttermilk mixture, chicken, and cheese in a large bowl.
5. Roll each dough portion into a 6 1/2-inch circle. Place about 1 cup filling slightly off-center on each. Fold dough over filling; crimp edges to seal. Place on a parchment-lined baking sheet. Bake at 450u0b0 for 10 minutes. Brush with egg; bake at 450u0b0 for 10 minutes.

buttermilk, fresh chives, canola mayonnaise, dill, cider vinegar, black pepper, red pepper, kosher salt, garlic, broccoli florets, skinless, colbyjack cheese, egg

Taken from www.myrecipes.com/recipe/broccoli-cheddar-ranch-chicken-calzones (may not work)