Chicken Calzone
Chicken Calzone is under the pizza family. Calzone in Italian mean stuffing or stocking or well known as Italian Sack. Many people still confuse about this dishes. Most of the people will put Calzone as pastry category due to it shape that is like Cornish Pasty and Curry Puff. Calzone usually available in different sizes and fillings. And as usual, the main ingredient is the cheese and tomato sauce. INGREDIENTS **Dough** - 350g White bread flour - 100g Semolina Flour - 1 Tablespoon salt - 1 1/2 Tablespoon fast action yeast - 2 Tablespoon sugar - 1 1/2 Tablespoon olive oil - 325ml warm water
- 1 Spring onion - 1 Teaspoon dried Oregano - 3 Tablespoon wheat bran - 1 Tablespoon millet - 1 Tablespoon flax seed - 50g Artichoke hearts - 150g Cooked chicken breast - 150g Mozzarella cheese - 150g
Pesto Sauce
- Make a hole in the middle and pour in the oil. - Add warm water - Put the mixture in the mixer with a dough hook on it and mix it until the mixture become smooth and elastic. It should take about 5 minutes - Then you can start kneading the mixture by pushing the dough away from you with the heel of your hand, then pull it backwards towards you into a ball. - Push away again and repeat for about 10 minutes. - Add the wheat bran, millet and flax seed a minute before you finish kneading. (any earlier that that, the dough will not rising) - Lightly rub the dough with olive oil, put it back in a bowl, cover it back with cling film and leave it in a warm place for about 45 minutes so that the size of the dough will double.
- Tear up the basil. - Slice the artichoke hearts - Dice the cooked chicken and grate the mozzarella cheese.
- If you have pizza stone, put it in the oven now so that the stone will be ready for the dough. - Cut your dough into 4 pieces. - Dust your worktop with flour. - Using the rolling pin, or your hand, flatten each peaces so that it will be about 1.5cm thick or 1 inch thick. - Spread the pesto sauce onto the dough leaving about 2cm at the edge. - Lay the chicken and artichoke on top, then sprinkle on the mozzarella, basil, spring onion, and oregano.
- Tuck the bottom lip of the dough over the top. - Pinch and twist to make a sort of Cornish Pasty or Curry Puff edge, sealing in all the filling. - Use a spatula to move the Chicken Calzone to your baking tray or pizza stone. - Cook for about 15-20 minutes until golden brown. Tips - If you kneading the flour by hand, try not to put flour while kneading. This will make the dough became too hard.
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