Chicken Calzone Recipe
Ingredients
| TOMATO SAUCE | ||
| Olive oil | 1 Tablespoon | |
| Onions | 1/2 Cup (16 tbs), chopped | |
| Garlic | 1 Teaspoon, minced | |
| Crushed tomatoes | 19 Ounce | |
| Cornstarch | 2 Teaspoon | |
| CHICKEN STUFFING | ||
| Olive oil | 2 Teaspoon | |
| Chicken breasts | 12 Ounce, cut into cubes | |
| Green onion | 1 , chopped | |
| Zucchini | 1/2 , diced | |
| Mushrooms | 8 , sliced | |
| 1/2 green or red pepper | ||
| WHOLE WHEAT PIZZA DOUGH | ||
| Dry yeast | 2 Tablespoon | |
| Warm water | 1 1/2 Cup (16 tbs) | |
| Whole wheat flour | 4 Cup (16 tbs) | |
| Oregano salt | 1 Teaspoon | |
| Olive oil | 2 Tablespoon | |
| CALZONE | ||
| Wheat pizza dough | 1 Pound | |
| Olive oil | 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.
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.
Chef
