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."
 
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Ready In:
1hr 40mins
Ingredients:
23
Serves:
12
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ingredients

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directions

  • To make dough, combine flour, yeast, salt and sugar in a large bowl; gradually stir in the water and oil.
  • Mix until dough is soft and pliable--you may find you have to switch to your hands, rather than keep using a spoon.
  • Turn out onto a lightly floured counter and knead for about 5 minutes, until dough is smooth and elastic.
  • Lightly butter a glass or ceramic bowl and place dough into bowl, turning it so entire surface of dough is buttered.
  • 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.
  • Meanwhile, you can make the filling.
  • 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).
  • In a small bowl, toss the chicken slices with the seasonings (salt through to turmeric).
  • 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.
  • 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!
  • 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.
  • Add to chicken in bowl, then let rest for a few minutes to cool down.
  • Stir in chipotle puree, cheese and coriander.
  • When your dough is ready, punch it down and divide into 12 portions; roll out each into a 6-inch circle.
  • Divide filling among the 12 circles, spooning into the centre of each.
  • 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).
  • 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.
  • 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.
  • While this recipe calls for using the grill, I see no reason why you couldn't bake them.

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Reviews

  1. I made these years ago, but never reviewed them. They are amazing!
     
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RECIPE SUBMITTED BY

I have been sharing recipes here at Recipezaar since October 2001. You won't see me around anymore, although if you're an old-school Zaarite you'll remember that in the past, you couldn't shut me up!
 
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