1 recipe of your favorite pizza dough or 1 box hot roll mix (Pillsbury was used)
2 poblano chiles, roasted and peeled
2 Anaheim chiles, roasted and peeled
1 large egg
1 (15 ounce) container whole milk ricotta cheese
½ cup freshly grated parmesan cheese
½ teaspoon salt
¼ teaspoon black pepper
8 ounces grated Monterey Jack or mozzarella cheese
2 to 3 ounces goat cheese or feta (optional)
4 ounces green chile pesto or regular pesto (optional)
½ stick butter, melted
Instructions
Prepare you favorite pizza dough recipe (or box of hot roll mix according to the package directions for pizza crust), set aside to rise.
Remove seeds from chiles and dice.
In a mixing bowl, whip the egg with a fork until well blended. Stir in the ricotta and blend well. Add the parmesan cheese, salt and pepper.
Stir in diced chiles.
When the dough has risen, punch it down and turn it out onto a floured surface. Knead according to directions and form into one large ball. Cut the dough into six slices resembling a pie. Roll each "slice" into a ball. Flatten the ball with the heel of your hand and press out into a disk with your finger tips. Use a floured rolling pin to roll the dough into a thin disk.
spread a spoonful of pesto onto ½ of the calzone dough. Spread on ricotta mixture and top with Monterey Jack or mozzarella cheese. Sprinkle with goat cheese or feta (optional).
Fold over the calzone dough and seal the edges well. Place on a greased or parchment lined baking sheet. Brush with melted butter. Cut several slits in the top of the calzone for steam to escape while baking.
Bake at 375 for 12 to 20 minutes or until golden brown.
Let rest for 15 minutes before serving.
Recipe by Everyday Southwest at https://www.everydaysouthwest.com/green-chile-cheese-calzone-recipe/