Prep 1 hr 30 mins
Cook 10 mins
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.
- 3 1⁄2 cups all-purpose flour
- 1 package fast-rising active dry yeast (or 1 tbsp)
- 1 teaspoon salt
- 1 teaspoon sugar
- 1 1⁄2 cups lukewarm water
- 1 tablespoon olive oil
- 3 tablespoons olive oil
- 1 lb boneless skinless chicken breast, thinly sliced
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon chili powder
- 1⁄4 teaspoon cumin
- 1⁄4 teaspoon garlic powder
- 1⁄4 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)
- 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.
I made these years ago, but never reviewed them. They are amazing!