This Pesto Chicken Calzone recipe is essentially a folded pizza filled with chicken, oozy mozzarella, onion, mushroom and basil pesto. Fun, portable and super tasty, calzones are an easy family friendly dinner.
For best results, always weigh ingredients where a weight is provided
Instructions
FOR THE CALZONE DOUGH
In the bowl of a stand mixer with dough hook attached, combine the dough ingredients in this order - flour, yeast, sugar - give a quick stir - then salt, olive oil, warm water.
Mix on low-medium speed for 7-8 minutes until smooth and elastic. See notes for kneading by hand.
Lightly oil a bowl and place the dough inside, flipping until it's lightly oiled all over. Cover with plastic wrap and sit in a warm place until it has doubled in size - see notes.
After it has risen, remove the plastic wrap and gently turn it out onto a lightly floured surface. Cut the dough into 2 pieces, shape each into a ball and cover with a dry tea towel. Allow them to sit for another 15 minutes to prove.
TO ASSEMBLE THE CALZONE
Preheat oven to 230C / 450F / 210C fan forced. Line a large baking tray with baking paper.
On a lightly floured surface, roll and gently stretch each ball of dough out into a circle roughly 10 inches in diameter and 5mm thick. Transfer to the baking tray.
Spread the pesto in a circle over the dough, leaving a 1 inch gap around the edge.
Now layer the remaining fillings - mushrooms, onion, chicken, cheese - on one half. Check how salty your pesto is before adding a little seasoning.
Fold the empty side over the fillings to make a half moon shape parcel. Use the thumb of one hand to press down on one of the corners where the join and fold meet. Now use your other hand to fold the portion of dough next to it, towards the centre. Now press down on that fold and repeat over and over until it's folded all the way round.
Brush the top lightly with the beaten egg. Then cut 2 small slits in the top the allow steam to escape.
Bake in the preheated oven for about 15 minutes or until deep golden.
Remove from the oven, and allow it to sit for 7-8 minutes before cutting as the cheese will be extremely hot
Notes
YEAST: If you have 7g / 1/4oz packets of yeast, use just 1/2 of one envelope
KNEADING BY HAND: You can knead the dough by hand but it is a little sticky. Please resist the urge to add flour. It will eventually firm up and stop sticking to your hands and bench top. It should take around 10 minutes to get smooth and elastic.
RISING TIME: Normally half an hour will be enough for the dough to double in size (especially if you place it under a warm light or lamp) but it may take up to an hour or longer in winter. Just make sure it doubles in size.
SLOW RISE: For a more intense flavour to the pizza dough, leave it to rise overnight in the fridge.
FREEZING DOUGH: You can freeze calzone dough after the first rise. After turning it out onto a lightly floured surface, shape it into a ball and place in a zip lock bag. Place it straight in the freezer for up to 2 months.
Have you tried this recipe?Don't forget to leave a rating and comment below and let me know how it was! I love hearing from you. Nutrition information is approximate and derived from an online calculator. The brands you use may cause variations.