Chicken Calazone

Submitted by: Mark Hiscock
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Difficulty: Medium
Prep Time: More than 15 Minutes
Total Time: More than 1 hour

1 1/2 tbsp instant yeast
1 2/3 cup warm water
1 tbsp sugar
3 cups all-purpose flour
1 1/2 tsp salt
1 1/2 tsp oil
1/4 cup butter
1/4 cup flour
1 tsp black pepper
3 1/2 cups milk
1 cup shredded cheddar cheese
2 cups chopped cooked chicken
1 cup fresh mushrooms, sliced and sautéed
1/2 cup sautéed and sliced red pepper
1/2 cup sautéed and sliced green pepper
1 1/2 cups shredded mozzarella
Eggwash: 1 egg and 1/2 cup of milk whisked together
In large bowl, dissolve yeast in water; add sugar and 1 cup flour. Cover with plastic wrap and put in warm place. When mix is frothy and doubled in size, add remaining flour, salt and oil. Mix by hand till combined; knead a few minutes, then wrap in plastic wrap and chill till ready to use. (Good for a day or two.) Melt butter in saucepan. Add pepper and flour; mix till combined. Add milk and cook till thickened. Stir in shredded cheese. Remove from heat and refrigerate. Separate dough into 9 equal pieces; roll into balls. On a lightly floured surface, roll dough into circles. Brush egg wash around edges of dough. Place 2 tbsp cheese filling on each dough circle. Place remaining ingredients on one side of each circle; fold over dough. Pinch and roll over the edges. Place calzone on cookie sheet lined with parchment paper. Brush calzones with egg wash. Bake at 400°F for 25 min. or till brown (or freeze/refrigerate to bake later). Baked calzones are also enjoyed cold

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