100 Happy Days – Day 45 (Chicken and Meatball Calzone)

Chicken, meatball and vegetable calzone

I really fancied making a calzone for dinner and decided to just go for it since it’s not hard at all! Although mine was a bit patchy since the dough was a bit thin when pulling it over, it still tasted great😀

Ingredients:
For the dough:
 80g flour
 2g yeast
 2ml oil
 Water

For the sauce:
 120g passata
 Half an onion
 Clove of garlic

For the filling:
 Cooked chicken
 Cooked meatballs
 Whatever vegetables you want
 60g sliced mozzarella cheese
Method:
For the dough:
 1. Mix together the yeast with 30ml warm water, leave until frothy
 2. Add oil to the yeast mix
 3. Add to the flour
 4. Add as much water to make the mix come together
 5. Knead the dough for about 10 minutes until smooth
 6. Leave to rise for about an hour in a warm place until doubled in size

For the sauce:
 1. Chop the onion and garlic
 2. Add to a saucepan and add the passata
 3. Heat through

Assembling the calzone:
 1. Preheat the oven at 200 C
 2. After an hour, punch the air out of the risen dough
 3. Flour the surface and roll out the dough into a circle
 4. In a bowl, mix together the filling (minus the mozzarella) with half the sauce mix
 5. Place the filling on half the rolled out dough, leaving a 1.5cm edge
 6. Place the sliced mozzarella over the filling
 7. Pull over the other side of the dough, leaving a 1cm edge
 8. Fold the dough at the edge over the pulled over dough to make a seal
 9. Brush over the calzone with an egg/milk wash
 10. Place in the oven for about 20 minutes, or until golden
 11. Serve with the remaining sauce!
Mix together the yeast and 30ml warm water, add the oil, then add to the flour

Mix together the yeast and 30ml warm water, add the oil, then add to the flour

 

Add enough water for the dough to come together

Add enough water for the dough to come together

 

Knead the dough for about 10 minutes until smooth

Knead the dough for about 10 minutes until smooth

 

Leave to rise for about an hour until the dough has doubled in size

Leave to rise for about an hour until the dough has doubled in size

 

Chop the onion and garlic, add to a saucepan, add the passata, and heat through

Chop the onion and garlic, add to a saucepan, add the passata, and heat through

 

Mix half the sauce with the filling ingredients (minus the mozzarella)

Mix half the sauce with the filling ingredients (minus the mozzarella)

 

After an hour, flour the surface and roll out the dough

After an hour, flour the surface and roll out the dough

 

Put your filling ingredients on half the dough

Put your filling ingredients on half the dough

 

Place sliced mozzarella on top

Place sliced mozzarella on top

 

Fold over the other half of the dough (patching up any holes!), leaving a 1.5cm edge

Fold over the other half of the dough (patching up any holes!), leaving a 1.5cm edge

 

Fold over the edge and press together to seal

Fold over the edge and press together to seal

 

Bake in a preheated oven at 200C for about 20 minutes or until golden

Bake in a preheated oven at 200C for about 20 minutes or until golden

 

Serve with the sauce!

Serve with the sauce!

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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