Seasoned Chicken Calzones

Lennie's Note:

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.

• Total Time: 1 hrs 40 mins
• Prep Time: 1 hrs 30 mins
• Cook Time: 10 mins

Ingredients:

Servings: 12

Dough

• 3 ½ cups all-purpose flour
• 1 package fast-rising active dry yeast (or 1 tbsp)
• 1 teaspoon salt
• 1 teaspoon sugar
• 1 ½ cups lukewarm water
• 1 tablespoon olive oil

Filling

• 3 tablespoons olive oil
• 1 lb boneless skinless chicken breast , thinly sliced
• ½ teaspoon salt
• ½ teaspoon chili powder
• ¼ teaspoon cumin
• ¼ teaspoon garlic powder
• ¼ teaspoon dried oregano
• 1⁄8; teaspoon celery salt
• 1⁄8; teaspoon white pepper
• 1⁄8; teaspoon turmeric
• 1 small red bell pepper , seeded and thinly sliced
• 1 small yellow bell pepper , seeded and thinly sliced
• 1 tablespoon minced garlic
• 2 teaspoons pureed chipotle chiles in adobo (see directions)
• 2 cups shredded monterey jack cheese
• 2 tablespoons chopped fresh coriander
• 1 tablespoon olive oil (approximate measure)

Directions:

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.

Reviews

[Kana]

I made these years ago, but never reviewed them. They are amazing!