Seasoned Chicken Calzones Recipes

Steps:

• Place baking stone in oven. Heat oven to 425°F. Let stone heat in oven 30 minutes.
• On pizza peel sprinkled with cornmeal, unroll dough. Spread ricotta cheese evenly over dough to about 1/2 inch from edge. Sprinkle with herbs de Provence. Sprinkle chicken over half of dough; top chicken with cheese blend.
• Fold dough in half over filling to form pocket; press edges to seal. Slide calzone onto heated baking stone.
• Bake 18 to 20 minutes or until golden brown. Cool 10 minutes before serving.

Steps:

• 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.

Steps:

• Preheat the oven at 400°F.
• Sauté garlic and red bell pepper, in olive oil, for about 3 minutes (just enough to "combine" the flavors). Put aside to cool.
• In a bowl combine sun-dried tomatoes, thyme, chili and red pepper mixture. Toss until well mixed. Season with salt and pepper.
• Unroll pizza dough onto clean work surface.
• Pat out to 15x11-inch rectangle; cut in half lengthwise, then in half crosswise to form 4 rectangles.
• Place the dough pieces on a floured surface.
• Spread a 1/4 of the shredded chicken on one side of each dough piece. Be sure to leave 1/2 inch of the dough border free.
• Place one slice of cheese over each portion.
• Spread the vegetable mix over the cheese.
• Add 3 leaves fresh basil to each calzone.
• Brush the dough borders with little water and cover the filling with the dough (using the side without filling) and seal edges with fork.
• Place on baking sheet sprayed with cooking spray and cook for about 20 minutes or as desired until golden brown/middle down.
• Serve warm or cold as sandwiches.