2 c. cooked chicken, finely chopped
1 1/2 c. coleslaw mix
1/2 c. red bell pepper, finely chopped
1/3 c. Thai peanut sauce
3 green onion, chopped
2 T. fresh cilantro, finely chopped
1 can Pillsbury Grands biscuits (8 biscuits)
Preheat oven to 375. In medium bowl, mix the first 6 ingredients. Flatten each biscuit into a 6 inch circle. Divide filling evenly onto each biscuit (about 1/3 c.). Spread filling to cover half of biscuit to within 1/4 inch of the edge. Fold other half over the filling; pinch edges firmly to seal. Bake at 375 for 14 minutes. Do not bake completely, remove from oven just before calzones begin to golden. Allow to completely cool and place in single layer in freezer bag. Six calzones fit in one gallon size freezer bag.
Preheat oven to 350. Place desired number of frozen calzones onto greased cookie sheet. Bake 20-25 min, turn calzones and bake another 5 min, or until golden.
**Caution, this has a bit of a kick (even without the cilantro and with non-spicy peanut sauce).**
This is the peanut sauce I used. I have made it before with a different brand and they weren't as spicy (however, I don't remember the name of that brand).