Ingredients:
1 tablespoon cornmeal
1 large onion, halved and thinly sliced
3/4 pound boneless, skinless chicken breasts, cooked and shredded
1 cup barbecue sauce
2 tubes (10 ounces each) refrigerated pizza dough
1 cup (4 ounces) shredded low-fat cheddar cheese
1 egg white, lightly beaten with 1 teaspoon water

Directions:

• Preheat the oven to 375°F. Coat a baking sheet with nonstick spray. Sprinkle with the cornmeal.
• Coat a medium nonstick skillet with nonstick spray. Set over medium heat. Add the onion. Cook, stirring occasionally, for 5 to 7 minutes, or until soft. Add the chicken and barbecue sauce. Stir to mix.
• Turn the dough out onto a lightly floured work surface. Divide into 4 equal pieces. Roll 1 piece of dough into a 7″ circle. Place 1/2 cup of the chicken mixture on 1 side of the circle, spreading to within 1″ of the edge. Sprinkle with 1/4 cup of the Cheddar. Brush the edges of the crust with some of the egg-white mixture. Fold the circle in half. Pinch the edges to seal. Repeat with the remaining dough and filling to make a total of 4 calzones.
• Transfer to the prepared baking sheet. Brush the calzones with the remaining egg-white mixture. With a sharp knife, make 3 small slashes in the tops of each calzone.
• Bake for 20 to 25 minutes, or until the crusts are golden brown. To serve, cut each calzone in half.

Yields 8 Servings.

Nutritional Information:
154 calories; 5.5 g protein; 1.8 g total fat; 0.5 g saturated fat; 2.6 mg cholesterol; 28.4 g total carbohydrates; 1.1 g fiber; 370 mg sodium; 4.9 g sugar