JALAPEÑO POPPER CHICKEN CALZONES

Remove skin and bones from chicken and chop meat to get about 3 1/2 cups; set aside.

Heat 1 tbsp Longo’s 100% Pure Canola Oil in large nonstick skillet over medium-high heat. Sauté jalapeño peppers for 5 minutes or until softened and golden. Stir in chicken and cheese dip until combined; remove from heat.

Divide dough into 4 equal pieces. Roll each out into about 7-inch circles. Divide chicken mixture onto one-half of each dough circle. Fold over into half-moon shape and pinch edges to seal.

Place on large baking sheet lined with Longo’s Essentials Parchment Paper. Brush with 1 tbsp Longo’s 100% Pure Canola Oil. Bake in preheated 400°F oven for 15 to 20 minutes or until golden. Serve with salsa.