Hands On:

30 minutes

Total Time:

60 minutes

Serves:

Ingredients

½ (8-oz.) pkg. Hy-Vee cream cheese, softened
3 tbsp Hy-Vee sour cream
2 tbsp dry ranch dressing mix
⅔ cup Hy-Vee Kitchen picked rotisserie chicken
⅔ cup shredded Monterey Jack cheese
3 slice(s) Hy-Vee sweet smoked thick-sliced bacon, crisp-cooked
1 fresh jalapeño pepper, seeded and finely chopped
2 (14.1-oz. each) pkgs. refrigerated pre-rolled pizza crust dough
2 tbsp Hy-Vee unsalted butter, melted
Hy-Vee grated Parmesan, for serving
Fresh parsley, chopped; for serving

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Preparation

Beat cream cheese, sour cream, and ranch dressing mix with an electric mixer until combined. Stir in shredded Rotisserie chicken, shredded Monterey Jack cheese, cooked bacon, and jalapeño.

Unroll refrigerated pizza crusts. Cut each into 6 (4-inch each) rounds using a cookie cutter. Spoon 2 tablespoons filling in center of each round; moisten edges with water. Fold in half to enclose filling; press edges together. Moisten top edge with water. To create a rope edging, fold edge up and over diagonally; slightly press down to seal.

Preheat air fryer to 400° according to manufacturer's instructions. Lightly spray air fryer basket with nonstick spray. Working in batches, place calzones in a single layer in basket. Spray tops with nonstick spray. Air-fry for 7 to 8 minutes or until internal temperature reaches 165 degrees, turning halfway through.

Brush calzones with melted butter. Sprinkle with grated Parmesan and chopped parsley, if desired. Serve with ranch dressing.

Nutrition Facts

Serving Size: 2 calzones

Serves: 6

Amount Per Serving
Calories:		600
% Daily Value*
Total Fat: 29g		37%
	Saturated Fat: 11g
	Trans Fat: 0g
Cholesterol: 65mg		22%
Sodium: 1330mg		58%
Total Carbohydrate: 67g		24%
	Dietary Fiber: 2g	7%
	Sugars: 6g	12%
Protein: 19g		38%