A delicious idea you should try for an easy meal is making calzones, especially with my chicken calzone with homemade dough recipe. Though some people buy their dough just to throw the filling inside, I always like to make my own since they are easy while saving me money and unneeded trips to the grocery store during this pandemic just for a food item like that.
These stuffed bread pockets have one boneless chicken breast, a medium onion, a stalk of celery, barbecue sauce, and one cooked potato gently browned in a few tablespoons of olive oil before adding the mozzarella cheese and assembling together into giant crescent shapes and painting with an egg white wash and sprinkling with caraway seeds.
Something else wonderful about making my recipe for this chicken calzone is that you can use the same homemade dough to get rid of leftovers that you don’t know what to do with from chili, stews, sloppy joes, turkey, ham, etc.
Of all times, why risk going to the grocery store just to buy bread during this Coronavirus crisis when this is a quick way to whip up a delicious bread and meal alternative?
Chicken Calzone Recipe
Calzone Dough:
1 teaspoon of dry yeast
3/4 cup of warm water (not scalding hot)
1 tablespoon of sugar
2 cups of sifted flour
½ teaspoons of salt
2 tablespoons of canola or olive oil
caraway seeds to sprinkle over painted dough
1 egg white
For Calzone Chicken Filling:
1 skinless, boneless chicken breast, cut into small pieces
1 medium onion, finely chopped
1 small cooked potato, cut into small pieces
1 stalk of celery, chopped fine
2 tablespoons of barbecue sauce
3 tablespoons of olive oil
2/3 cup of mozzarella cheese, grated
½ teaspoons of salt
1/4 teaspoon of black pepper
To Prepare the Dough:
Mix the warm water with some of the sugar and then add the yeast. Stir until it dissolves. The yeast will take a few minutes to start bubbling. This is your sign that your dough will rise.
Next, slowly start adding the flour, salt and oil to incorporate. You want soft, pliable dough. Depending on the weather and humidity, you may need to add just little more flour. You will know how to judge this by noticing how sticky the dough feels. If it wants to still cling to your fingers, you just want to add a tiny bit more.
After you shape the dough into a pliable ball, cover with a lid or a moistened dish cloth and allow to grow in a warm spot for about two hours.
Afterwards, you will divide the dough into three smaller balls, which make three giant calzones like I made or six smaller balls.
Roll each ball into a large circle that will have ample room to fill before flipping it over to seal.
Paint the dough inside of each circle with olive oil.
Distribute the finished chicken filling toward one half of each of your three dough circles. Top each evenly with mozzarella cheese.
Now paint the edges of each filled circle with egg white. Flip the dough over and press with your fingers. You can use a fork or just crumple the dough as you go.
Place your filled sealed chicken calzones on a well-greased baking pan before painting each again with egg white and then sprinkling with caraway seeds.
Finally, stab the top of each with your fork or a slit with a knife in a few places to allow air through.
Bake in a 350-degree oven for about 15 minutes or until the crust is lightly browned.
To Prepare the Chicken Calzone Filling:
Fry the chicken pieces in the three tablespoons of olive oil along with the chopped onion and celery until gently browned before adding the finely chopped potato and barbecue sauce.
ENJOY!
- Calzone Dough:
- 1 teaspoon of dry yeast
- 3/4 cup of warm water not scalding hot
- 1 tablespoon of sugar
- 2 cups of sifted flour
- ½ teaspoons of salt
- 2 tablespoons of canola or olive oil
- caraway seeds to sprinkle over painted dough
- 1 egg white
- For Calzone Chicken Filling:
- 1 skinless boneless chicken breast, cut into small pieces
- 1 medium onion finely chopped
- 1 small cooked potato cut into small pieces
- 1 stalk of celery chopped fine
- 2 tablespoons of barbecue sauce
- 3 tablespoons of olive oil
- 2/3 cup of mozzarella cheese grated
- ½ teaspoons of salt
- 1/4 teaspoon of black pepper
-
To Prepare the Dough:
-
Mix the warm water with some of the sugar and then add the yeast. Stir until it dissolves. The yeast will take a few minutes to start bubbling. This is your sign that your dough will rise.
-
Next, slowly start adding the flour, salt and oil to incorporate. You want soft, pliable dough. Depending on the weather and humidity, you may need to add just little more flour. You will know how to judge this by noticing how sticky the dough feels. If it wants to still cling to your fingers, you just want to add a tiny bit more.
-
After you shape the dough into a pliable ball, cover with a lid or a moistened dish cloth and allow to grow in a warm spot for about two hours.
-
Afterwards, you will divide the dough into three smaller balls, which make three giant calzones like I made or six smaller balls.
-
Roll each ball into a large circle that will have ample room to fill before flipping it over to seal.
-
Paint the dough inside of each circle with olive oil.
-
Distribute the finished chicken filling toward one half of each of your three dough circles. Top each evenly with mozzarella cheese.
-
Now paint the edges of each filled circle with egg white. Flip the dough over and press with your fingers. You can use a fork or just crumple the dough as you go.
-
Place your filled sealed chicken calzones on a well-greased baking pan before painting each again with egg white and then sprinkling with caraway seeds.
-
Finally, stab the top of each with your fork or a slit with a knife in a few places to allow air through.
-
Bake in a 350-degree oven for about 15 minutes or until the crust is lightly browned.
-
To Prepare the Chicken Calzone Filling:
-
Fry the chicken pieces in the three tablespoons of olive oil along with the chopped onion and celery until gently browned before adding the finely chopped potato and barbecue sauce.
-
ENJOY!
