Chicken Calazone

Submitted by: Mark Hiscock

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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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