Seasoned Chicken Calzones

“I have only made this recipe once, but boy was it good. The next time I make it, I think I will cut back on the peppers (they don't go over too well at my home) and add some sauteed onion instead. This serves 12 as a snack, but less if you want to make these a meal (I'd recommend serving with mexican rice and a salad). Based on a Gail Hall recipe.”
1hr 40mins

Ingredients Nutrition


  1. To make dough, combine flour, yeast, salt and sugar in a large bowl; gradually stir in the water and oil.
  2. Mix until dough is soft and pliable--you may find you have to switch to your hands, rather than keep using a spoon.
  3. Turn out onto a lightly floured counter and knead for about 5 minutes, until dough is smooth and elastic.
  4. Lightly butter a glass or ceramic bowl and place dough into bowl, turning it so entire surface of dough is buttered.
  5. Cover loosely with a tea towel and put bowl aside in a warm place for about one hour, until dough has risen and doubled in size.
  6. Meanwhile, you can make the filling.
  7. To make the chipotle puree, open a can of chipotle peppers in adobe sauce and place in your blender or food processor; puree until smooth, then measure out the 2 tsp you need (you can freeze the leftovers for another use).
  8. In a small bowl, toss the chicken slices with the seasonings (salt through to turmeric).
  9. In a skillet over medium heat, heat the 3 tbsp of olive oil and saute the seasoned chicken slices for about 5 minutes, until chicken is no longer pinkish inside.
  10. If there are any spices in the bottom of the bowl, make sure you add them to the skillet too--you want ALL the flavour!
  11. Remove chicken from skillet and place in a bowl, then saute peppers and garlic until peppers are tender; this will take about 5 minutes or so.
  12. Add to chicken in bowl, then let rest for a few minutes to cool down.
  13. Stir in chipotle puree, cheese and coriander.
  14. When your dough is ready, punch it down and divide into 12 portions; roll out each into a 6-inch circle.
  15. Divide filling among the 12 circles, spooning into the centre of each.
  16. Please note that I have only made this recipe once, and I found that I had a little too much filling (perhaps I bought too much chicken, I don't remember now); so don't feel that you absolutely have to use the entire chicken mixture (a little extra to snack on is a good thing).
  17. Wet the edges of the dough circles with some water (or some beaten egg, if you wish) and fold the circles in half, into half-circles; pinch the edges to seal tight.
  18. Brush both sides of calzones with a little olive oil, then grill over medium heat for about 5 minutes per side, until the dough is cooked and has a golden-brown appearance.
  19. While this recipe calls for using the grill, I see no reason why you couldn't bake them.

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