The original directions for the calzone were terrible. There was no mention of when to use the salt and sugar. They go in the dough! I used slow-cooker shredded chicken and added a few goodies. They turned out excellent!!!
Homemade Chicken Calzone
adapted from TLC
1/2 packet of dry yeast (approx 1 1/2 teaspoons)
1/2 cup and 1 tbsp warm water
3/4 cup whole wheat flour
3/4 cup unbleached flour
2 tbsp olive oil
1/2 tbsp sea salt
1/2 tbsp raw sugar
1/2 cup-1 cup chicken
1 cup spinach, chopped and sauteed
2 cups mozzarella, shredded
1/2 cup Riccotta cheese
1 bell pepper, seeded and chopped
1/2 onion, chopped
1/2 cup mushrooms, chopped
*Saute all veggies*
Dissolve the yeast in warm water for about five minutes.
Gradually add water to flour and knead by hand or using the dough hook on your mixer. Add salt and sugar. Set the mixer to medium. The process should take about ten minutes.
Transfer the dough to a large bowl, coated in olive oil. Cover with a clean towel and place in the oven (turned off). Let rise until doubled in size about 1 1/2 hours.
Preheat the oven to 450 degrees. Lightly grease a cookie sheet or use a pizza stone.
Divide the dough into four balls and let rest for about 20 minutes.
Roll out each dough into 6-inch rounds. Combine chicken (sausage), spinach, garlic and cheese(s) in a bowl.
*Add any additional veggies here*
Add a generous scoop of filling, about 1 cup, onto each and form into calzones.
Paint with olive oil and bake for 25 minutes or until golden brown.