Seasoned Chicken Calzones |
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Prep Time: 1 Minutes Cook Time: 10 Minutes |
Ready In: 11 Minutes Servings: 12 |
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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. Ingredients:
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) |
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.
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