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Chicken Calzone

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Ingredients
For tomato sauce
  Olive oil 15 Milliliter (1 Tablespoon)
  Chopped onions 125 Milliliter (1/2 Cup)
  Minced garlic 1 Teaspoon
  Crushed tomatoes 19 Ounce (With Fine Herbs, 540 Milliliter)
  Cornstarch 2 Teaspoon, diluted in a little water
  Water 1 Teaspoon (For Diluting The Cornstarch)
For chicken stuffing
  Olive oil 10 Milliliter (2 Teaspoon)
  Chicken breasts 12 Ounce, cut into cubes (375 Milliliter)
  Green onion 1 , chopped
  Zucchini 1⁄2 , diced
  Mushrooms 8 , sliced
  Green pepper/Red pepper 1⁄2
For whole wheat pizza dough
  Dry yeast 25 Milliliter (2 Tablespoon)
  Warm water 375 Milliliter (1 1/2 Cups)
  Whole wheat flour 1 Liter (4 Cups)
  Salt 1 Teaspoon
  Sugar 1 Teaspoon
  Dry oregano 1 Teaspoon
  Dry thyme 1 Teaspoon
  Dry basil 1 Teaspoon
  Olive oil 25 Milliliter (2 Tablespoon)
For calzone
  Whole wheat pizza dough 1 Pound (500 Gram)
  Olive oil 5 Milliliter (1 Teaspoon)
  Salt To Taste
  Pepper To Taste
Directions

TOMATO SAUCE In a pan, heat the oil and saute the onions.
Add the garlic and tomatoes.
Season.
Let simmer over low heat for 10 minutes.
Thicken with cornstarch and keep warm.
CHICKEN STUFFING In a large pan, heat the olive oil and brown the chicken, green onions, zucchini, mushrooms and the green or red pepper; season.
Add 1/3 cup (75 ml) of the tomato sauce and continue cooking for 2 to 3 minutes; let cool.
PIZZA DOUGH In a bowl, mix together the yeast and the warm water; let set for 5 minutes.
With an electric mixer or a food processor, equipped with a dough hook, mix together 3 cups (750 ml) of flour, salt, sugar, oregano, thyme and basil.
Add the yeast and olive oil to the flour mixture and mix well.
Gradually add 1 cup (250 ml) of flour until the dough becomes elastic and not sticky.
Place the ball of dough in a lightly oiled bowl and cover with plastic wrap.
Let rise for 1 hour.
Knead the dough and divide into four equal balls.
Cover with plastic wrap and refrigerate.
CALZONE Preheat the oven to 400°F (200°C) Roll out the pizza dough into four 9 in (23 cm) circles.
Fill with the stuffing and close in the form of a half moon; brush lightly with olive oil.
Place on a lightly oiled cookie sheet and bake for 10 to 12 minutes or until the dough is golden.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Snack
Method: 
Baked
Ingredient: 
Poultry
Interest: 
Healthy

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