黄油鸡肉粉

Stir together yogurt, spice blend, oil, and lemon juice in a large bowl. Add chicken; turn to coat. Cover and refrigerate at least 1 hour or up to 3 hours.

将大煎锅加热到中低。从腌料中取出鸡肉（不要擦掉多余的腌料），在碗中保留腌料。将鸡肉添加到煎锅中；煮至刚煮熟，每侧约4分钟。从火上移开。将鸡肉转移到碗中的保留腌料。用2个叉子将鸡肉切成大块；搁置。

锅擦干净。在年代2汤匙黄油融化killet over medium. Add onion; cook, stirring occasionally, until softened and browned, about 8 minutes. Add tomato paste; cook, stirring constantly, until lightly caramelized, about 1 minute. Add tomatoes; bring to a simmer, breaking tomatoes apart using a wooden spoon and scraping bottom of skillet. Simmer, stirring often, until reduced to about 11/3 cups, about 8 minutes. Stir in shredded chicken and remaining marinade in bowl. Cover and reduce heat to low; simmer, stirring occasionally, until chicken is tender, about 15 minutes. Stir in cream, kosher salt, and remaining 1 tablespoon butter. Remove from heat. Transfer mixture to a large bowl. Refrigerate until mixture is cold and sauce has thickened, at least 3 hours (or cover and refrigerate up to 3 days).

Cut pizza dough into 8 (5-ounce) pieces; shape each into a ball. Loosely cover dough balls with plastic wrap; let stand at room temperature about 30 minutes. Meanwhile, preheat oven to 400°F. Line 2 large rimmed baking sheets with parchment paper; set aside. Toss together Amul and mozzarella cheeses in a small bowl; set aside.

将1个面团球滚动到工作表面上的8英寸圆圈中，如果需要，请用面粉轻轻撒粉。将1/3杯冷冻鸡肉混合物堆入面团圆的一半，留下1 1/2英寸的边框。顶部鸡肉混合物，配以3汤匙（3/4盎司）奶酪混合物。用一些打鸡蛋轻轻刷面团。将面团折叠在馅料上，而无需拉伸面团以产生半月形的形状；牢固地将边缘压在一起以密封。从一个角落开始，面团的边缘和滚动边缘向上又一次，捏住以密封。轻轻地将Calzone转移到准备好的烤盘上。重复使用剩余的面团，鸡肉和奶酪，在准备好的烤盘上均匀地排列calzones。使用厨房剪切，在每个calzone的顶部切2（3/4英寸）缝。

用剩余的鸡蛋轻轻刷粉。在预热的烤箱中烘烤，直到面包壳变成金黄色，25至30分钟。从烤箱中取出。用融化的酥油均匀地刷粉刷，并撒上海盐。让冷却10分钟。