Chicken Calzone

About Chicken Calzone

Ingredients

• Mini pizza bases 4
• Sauce
• Blanched, peeled, seeded and chopped tomatoes ½ cup
• Tomato puree 4 tbsps
• Refined oil 2 tbsps
• Garlic, finely chopped 1 clove
• Medium onion, finely chopped ½
• Sugar 1 tsp
• Salt to taste
• Black pepper powder 1 tsp
• Red chilli flakes 1 tsp
• Dried oregano 1 tsp
• Filling
• Boneless chicken breast, cooked 1
• Medium red capsicum ½
• Medium green capsicum ½
• Medium yellow capsicum ½
• Pickled jalapenos, chopped 4
• Dried oregano 1 tsp
• Pizza cheese as required
• Egg wash as required

How to Make Chicken Calzone (Stepwise Photos)

Method

1. Preheat oven to 180º C. Line a baking tray with butter paper.
2. To make the sauce, heat oil in a non-stick pan, add garlic and onion and saute till golden brown.
3. Add blanched tomatoes, tomato puree, sugar, salt, black pepper powder, chilli flakes and oregano and mix well. Take the pan off the heat and set aside to cool down to room temperature.
4. To make the filling, cut chicken breast into small pieces and put in a bowl. Finely chop red, green and yellow capsicums and put in another bowl.
5. Place mini pizza bases on the prepared baking tray. Top each base with 1 tbsp sauce, chicken pieces, capsicum pieces, jalapeno and oregano. Grate pizza cheese on each piece and fold the calzone and seal the edges. Press the edges with a fork to make an impression. Brush some egg wash on them.
6. Keep the tray in the preheated oven and bake for 20-25 minutes.
7. Take the tray out of the oven and let the calzones cool a little. Place them on individual serving plates and serve.

Additional Tips and Tricks

About chef

Chef Rakesh Sethi

Chef RAKESH SETHI host of the show Tea Time on FOODFOOD Channel

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Chaitrali Deshmukh

Thank you for the amazing instructions.

I have success w/ my dosa but does not last long stored in the refrigerator.

Maybe I am fermenting for too long, or add the salt before the rise?

I also was wondering if it is important to blend separately or can it be blended all together?

Reply

Chef Saransh Goila

Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion at the time of making the dosa. Also storing in smaller containers just enough for a day helps. Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I feel it turns sour faster. You can blend them together if you want. But we do it separately because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal batter makes the dosas light and coarse rice batter makes them extra crispy without making the dosas hard. Hope this helps