Chicken Calzones: courtesy of eat write create
3 1/2 cups all-purpose flour
1 package fast-rising active dry yeast
1 teaspoon salt
1 teaspoon white sugar
1 1/2 cups lukewarm water
1 tablespoon olive oil
3 tablespoons olive oil
1 lb skinless-boneless chicken breasts, thinly sliced
1 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
1 tbsp pureed chipotle chiles in adobo (see directions)
2 cups shredded monterey jack cheese
2 tablespoons chopped fresh coriander
1 tablespoon olive oil (approximate measure)
First step is to make the dough -- by hand. In your mixing bowl, combine the flour, yeast, salt and sugar, then gradually stir in the water, then the oil. If you're using a spoon, you will likely find it easier to switch to your hands. Mix the dough up until it's soft and pliable.
Lightly flour your counter and now turn the dough out and knead it for about 5 minutes. You want it to be smooth and elastic.
Have ready a lightly-buttered glass (or ceramic) bowl and place the kneaded dough into the bowl, turning it so the entire surface of the dough is buttered. Cover loosely with a tea towel and set aside in a warm, draft-free place for about an hour, so the dough can rise and double in size.
Do you get to sit around and sip slushies while you're waiting? Oh, no. The filling must be made!
First, the chipotle puree: open the can of chipotle peppers in adobo and pour into a blender or cuisinart and blitz until smooth. Measure out what you need -- you can use less than the recommended 1 tbsp or go daring and even use more. The leftover puree is easily frozen in ice cube trays if you don't think you'll be using it up any time soon.
Next, thinly slice up the chicken and place in a mixing bowl, add the seasonings (salt through to turmeric), and toss so the chicken slices are coated.
Heat the 3 tbsp of olive oil in your favourite skillet over medium heat and saute the chicken for about 5 minutes; you don't want it to still be pink. And when you put the chicken in the skillet, make sure you scrape out any spices sticking to the inside of the bowl, for max flavour.
When sauteed, remove chicken from skillet and place in a large mixing bowl, then saute the peppers and garlic in the same skillet 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.
Now back to the dough. When it's risen and ready for you, punch it down and divide into 12 portions; roll out each into a circle about six inches in diameter. Divide the filling among the 12 circles, spooning into the centre of each.
You may feel it's too much filling -- easy to do if your peppers were large or you used extra chicken; if so, you absolutely don't have to use it all. The leftover filling makes a good snack!
Wet the edges of the dough circles with either some water or some beaten egg (water works fine) 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. Good hot off the grill or at room temperature.
Serves 6, two each.