Calzone with chicken and mozzarella. Closed pizza calzone with chicken, cheese and mushrooms How to cook chicken calzone

Roof 22.03.2024

Roof

Italy is a country of olive groves, wine and the mind-blowing aroma emanating from Italian restaurants. What does Italy smell like? Of course, freshly prepared pizza. Pizza is a kind of calling card for Italy; not a single tourist will leave this country until he tastes this divine dish. There are about two thousand varieties of this dish in Italy. It can be open, as we are used to seeing it, or closed.

A version of closed pizza in Italy is called Calzone, which translated from Italian means underpants. Yes, it’s not entirely clear who associates closed pizza with long johns, but nevertheless the fact remains.

Pizza calzone is an Italian pie, somewhat similar to our Russian cheburek, only more impressive in size, and the filling of a calzone can be completely different, unlike a cheburek. The closed calzone pizza has a very interesting history. Of course, with such a variety of types of pizza with different toppings, it was difficult to surprise true Italians with anything. And then the pizzaiolos decided to cover the filling with a top layer of dough, and, naturally, there was a certain moment of surprise for the restaurant customer. The visitors liked this innovation so much that the closed calzone pizza became very popular among visitors. The dough for calzones is prepared according to the same procedure as for other types of pizza. To prepare an Italian calzone at home, you don’t have to be a chef; all you need is the right recipe, a minimum of ability and a maximum of desire, and you can arrange an evening of Italian cuisine for your family.

Interesting: Pizzaiolo are people who prepare pizza; this concept appeared back in the 17th century.

Before you start cooking, you need to decide on the filling for our Italian closed pie. Just like open-faced pizza, calzone can be filled with any topping. For example, the simplest option is a calzone with cheese. That is, you can use cheese and spices (oregano, rosemary and basil) as filling. Most often, Italian calzones are prepared with ham and cheese. But we suggest you make your own chicken calzone.

Covered pizza dough recipe

But before I tell you the recipe step by step, I would like to share the secrets of the perfect yeast pizza dough.

It is better to mix it in a good mood.
The flour must be sifted, and preferably several times.
Use only fresh yeast.
For Italian pizza, it is better to use olive oil.
The dough should be elastic, so knead it until it stops sticking to your hands.
Yeast dough does not tolerate drafts, so close all windows and doors.
Use cold water for kneading.

When all the secrets are revealed, you can safely begin the process of preparing yeast dough.

Ingredients:

Wheat flour – 1 kg.
Fresh yeast – 10 gr.
Water – half a liter
Olive oil – 10 gr.
Sea salt - to taste.

Preparation:

In a container, dilute fresh yeast with cool water until completely dissolved.
Enter 500 gr. flour and mix thoroughly so that no lumps form.
Then you can add the rest of the flour, salt and olive oil.
Knead the dough, then place it on the table surface and start kneading until it begins to stick to your hands.
Place the mixture in a warm place and let it rise. It should double in size. You can start working with the risen dough.

Chicken and cheese calzone recipe

While the yeast dough is rising, you can start preparing the delicious filling. Chicken calzone is also considered a very popular and tasty dish, and it’s not for nothing that our choice fell on this calzone recipe. After all, chicken is considered a dietary dish, and chicken calzone with cheese can be afforded by those who are on a diet, but, of course, within reason. We offer you detailed instructions with photos.

Filling ingredients:

Yeast dough;
Chicken fillet;
Hard cheese;
Mozzarella;
Tomato;
Spices - to taste.

Preparation:

Boil chicken fillet in salted water. Then cool and cut into small pieces.
Grate the hard cheese on a fine grater and cut the mozzarella into circles.
Finely chop the tomato and onion.
Roll out the yeast dough into a round layer.
Place chicken fillet, onion, tomato, grated cheese and a piece of mozzarella on one half of the layer. Also add spices and salt. Cover the filling with the other half of the dough and pinch the edges.
Give your “cheburek” a little rest, but for now turn on the oven to heat up to 180 degrees.
Pizza calzone bakes for about 40-60 minutes, depending on the thickness of the dough.
Remove the finished dish from the oven and let cool slightly. After this, it can be served. Bon appetit!

Perhaps for some, the first experience in creating a closed calzone pie may seem difficult, but it is worth it. And be sure to try making a calzone with ham, you can simply use ham instead of chicken, or you can use a completely different filling recipe, in general there is a huge field for imagination.

Video: Cooking closed Italian pizza Calzone

The original pizza shape will captivate you with its juicy filling!
An incredibly tasty dish: the filling is tasty, juicy, with a pleasant aroma of ingredients and spices. The dough is soft on the inside, crispy on top, just lick your fingers!
The dough fits perfectly, it is very soft, elastic, very simple and easy to work with.
The pizza turns out beautiful, rosy, it can be eaten with the family and can be offered to guests.
I have only pleasant impressions from this recipe! I will be making this pizza often from now on.
The funny name of this dish is reminiscent of the word long johns for a reason, since from Italian it is translated as pants, probably due to the fact that the thin dough is tight-fitting and stretched over the filling. It is precisely because the pizza is made closed that it turns out incredibly juicy, since the filling does not dry out. By the way, just like traditional pizza, you can put a variety of toppings on it,
A complex recipe for homemade closed pizza calzone with chicken and mushrooms step by step with photos. Easy to prepare at home in 2 hours. Contains only 176 kilocalories.

Preparation time: 9 minutes
Cooking time: 2 hours
Calorie Amount: 176 kilocalories
Number of servings: 9 servings

Complexity: Complicated recipe
National cuisine: home kitchen
Type of dish: Pizza

Ingredients for nine servings
For the test:
Flour (and extra for sprinkling) 530 g
Dry yeast (heaped) 1 tsp. l.
Milk (or water) 330 ml
Salt 1 teaspoon l.
Sugar 1 tsp. l.
For filling:
Hard cheese 200 gr
Tomatoes (small) 4 pcs.
Chicken (fried or smoked meat) 200 gr
Champignons 8 pcs.
Olives (12-14 pcs. or pitted olives) 12 pcs.
Vegetable oil (1-2 tbsp. for frying mushrooms) 2 tbsp. l.
Onions 2 pcs.
Salt to taste
Dry spices (you can use oregano or a mixture of Italian herbs) to taste
Garlic powder 0.5 tsp. l.
Ground red pepper 0.25 teaspoon. l.

Step-by-step preparation
We prepare products for the test. Pre-sieve the flour. Instead of milk, you can take water.
Dissolve yeast, salt and sugar in warm milk or water.
Sift the flour into the milk and yeast mixture.
Knead the plastic dough, roll it into a ball, cover with a towel and leave in a warm place to rise for 1 hour.
At this time, let's start filling. First of all, lightly fry the peeled, washed and chopped champignons in a small amount of vegetable oil (1-2 tbsp.). Let them cool down.
We cut pre-fried or smoked chicken meat (I used fried fillet), tomatoes into semicircles, olives into rings.
Grate the cheese on a coarse grater.
In a separate container, mix all the filling ingredients: olives, tomatoes, chicken meat, cooled champignons (take them out of the pan carefully, without oil), cheese, onions cut into rings or half rings. Season and add spices.
Let's return to the test. It should come up 2-3 times.
Without kneading the risen dough, roll it into a round layer 4 mm thick (from the specified amount of ingredients I got 3 pieces of dough. I rolled out 3 layers for 3 calzones). Visually divide the dough layer into 2 halves. Place the filling on one of them. It is clear that for the 3rd calzone I divided the filling into 3 equal parts.
Cover the filling with the free half of the layer, carefully pinch the edges. We make 3 cuts. Grease with egg. Leave for 20 minutes in a warm place.
Place the calzone on a baking sheet, place in an oven preheated to 200-220 degrees and bake for 30 minutes until golden brown.
Serve the calzone hot with herbs. Try it, it's incredibly delicious! By the way, this pizza is delicious when it’s cold.

Ingredients:

3 tbsp (45 ml) olive oil

225g chopped boneless chicken

1 tbsp (15 ml) chopped fresh rosemary

1 tsp (5 ml) minced garlic

salt and pepper to taste

454 g store-bought or prepared garlic cheese dough according to our recipe

1 cup (250 ml) pizza sauce

225 g boiled new potatoes, cut into slices

1 cup (250 ml) ricotta cheese

1 cup (250 ml) grated smoked Gouda cheese

1/3 cup (80 ml) grated provolone cheese

1 beaten egg

Cooking method:

Heat the oil and fry the chicken. Sprinkle with rosemary, garlic, salt and pepper.

Prepare the dough (see below)

Roll out the dough into four layers and place two of them in pizza pans with a diameter of 20 cm

Preheat oven to 230

Drizzle pizza sauce evenly over each crust. Add chicken and boiled potatoes.

Mix the cheeses together and top the pizza.

Cover the top with the remaining cake layers and seal the edges tightly. Brush with egg wash and prick with a fork several times to allow steam to escape.

Bake for 15-20 minutes or until golden brown.

Makes 2 pizzas with a diameter of 20 cm

Garlic dough with cheese

Ingredients:

2 tbsp (30 ml) dry yeast

1 cup (250 ml) warm water

3 1/2 (875 ml) unbleached flour

4 cloves garlic, minced

1/2 cup (125 ml) freshly grated Parmesan cheese

2 eggs beaten

1/4 cup (60 ml) olive oil

Cooking method:

Dissolve the yeast in warm water and let it sit for 10 minutes, or until it starts to foam. Add 2 cups flour, garlic, Parmesan cheese, eggs and butter and stir to combine.

Gradually adding the remaining flour, knead a soft dough.

Place the dough in a greased bowl, cover and let rise for 15 minutes. Divide into 2 parts and roll out on a lightly floured surface. Place in greased pizza pans and let rest for another 15 minutes. Using your fingertips, stretch the dough from the center to the edges so that it covers the entire surface of the pan.

Now you can add the filling and sauce.

Pizza sauce

Ingredients:

3 tbsp (45 ml) vegetable or olive oil

2 cloves garlic, minced

1 finely chopped onion

1 stalk of celery, finely chopped

1/2 finely chopped sweet green pepper

1.3 kg chopped tomatoes, seeded and peeled

1 tsp dried oregano leaves

1 tsp dried thyme leaves

1 tsp dried basil leaves

1 tsp salt

1/2 tsp coarse black pepper

1 tbsp Worcestershire sauce

2/3 (160 ml) cup tomato paste

Cooking method:

Heat the oil and fry the vegetables until they are soft. Add tomatoes, spices, Worcestershire sauce and tomato paste. Reduce heat and simmer for 2 hours, or until sauce thickens greatly. Stir occasionally. Cool.

Makes 2 cups (500 ml)

From the book by R. Kalenyuik "All kinds of recipes for pizza and pasta"

Today we will have an unusual, but very tasty and so aromatic closed calzone pizza with chicken, cheese and mushrooms! Crispy dough and a rich, very juicy filling. What else do you need for a tasty snack? A step-by-step recipe with photos will show you how to make an unusual yeast dough for calzone pizza with honey and how to bake it correctly.

Ingredients for honey dough:

water - 200 ml;
honey - 1 tbsp;
yeast - 25 g;
salt - 1 tsp;
flour - 500 gr;
olive oil - 2 tbsp.

For filling:

tomato sauce - 2 tbsp;
suluguni cheese - 50 g;
mushrooms - 150 gr;
salted suluguni - 30 g;
smoked sausage - 50 g;
onion - 1/2 pcs.;
chicken fillet (baked or boiled) - 50 g;
radamer cheese - 50 g;
corn - optional.

Dough for Calzone

To knead the dough, you need to dissolve honey and yeast in warm water. Add a spoonful of flour, mix the ingredients and let the dough rise.

After 15 minutes, pour the risen dough into the ladle for kneading the dough, pour in the oil.

Add salt, add flour and knead the dough thoroughly. Let it rise for an hour, and in the meantime, we will prepare the filling.

Calzone filling

We need to fry the mushrooms along with the onions.

Boil or. Cut the remaining ingredients into slices, and the suluguni cheese into small pieces.

Divide the risen dough into three parts (three calzones will come out of the kneaded dough). Roll out one part into a small oblong layer.

Grease half the layer with tomato sauce, and then lay out the meat and mushrooms.

Cover the already laid out filling with sausage slices and three types of cheese. Cover with the other half of the dough and pinch the edges. The product should look like a cheburek. Leave the calzone to rise for 20 minutes, and then put it in the oven and bake until golden brown. Set the temperature to 180 degrees.

Serve the finished dish hot.

This is what a delicious Italian calzone looks like in cross section.

Juicy and filling, this chicken calzone is a delicious appetizer for any occasion. It does not contain mayonnaise, but retains all the juiciness and aroma of the filling in the sealed dough. For a thinner one, prick the dough with a fork before laying out the filling.

Description

Calzone with chicken prepared according to old Italian recipes. The main advantage of baking is, of course, its shape. It is thanks to the shape of the pie that the dish becomes juicy and soft.

A classic calzone has a delicate yeast dough and an impressive amount of cheese. But everyone can modify the amount and composition of the filling in their own way when preparing at home. For example, instead of fresh mushrooms, use pickled ones or use several types of cheeses. The dough for this dish should be prepared in the same way as for regular pizza. But people who are accustomed or forced to monitor the amount of calories in their diet can also choose an excellent dietary calzone recipe for themselves, for example, with rye flour and stuffed with vegetables and herbs.

Pizza calzone with chicken, mushrooms and cheese is quite quick and easy to prepare. To verify the authenticity of this statement, you can use our step-by-step photo recipe to prepare this wonderful, tasty dish with your own hands.

Ingredients

(250 g)
(165 ml)
(5 g)
(1 tsp for dough + to taste for filling)
(1 tsp)
(300 g)
(100 g)
(300 g)
(1 PC.)
(taste)
(taste)

Cooking steps

Prepare the ingredients needed for the pizza. Sift the flour, make a funnel in the middle, pour in half the water, add yeast, salt, sugar and let it brew.

Using a fork or spoon, carefully mix the ingredients and gradually pour in the rest of the water. After the dough has been mixed until smooth, continue kneading with your hands. The dough should be smooth and elastic.

Form the finished base into a ball shape and make a cut on top, then put it in a warm place to infuse for about 1 hour. After the specified time, the dough will increase in size and will be ready for use.

While the dough is rising, you can start preparing the filling. Fry the mushrooms with the addition of a small amount of vegetable oil until the excess moisture evaporates. After this, add chopped onion and continue to fry the food until golden brown.

Chicken meat can be from absolutely any part of the bird and from different cooking methods. In this case, tear the boiled chicken meat into pieces or cut in any way.

Next, chop the parsley or whatever you have on hand. Fresh basil, marjoram or savory will add excellent taste to the dish. Next, grate the mozzarella cheese if it is hard enough, and the soft pickled cheese can be crumbled into pieces.

Divide the finished dough into two equal parts. Knead one part again and roll it out into a thin cake using a rolling pin. Visually divide the dough layer into two parts, put mushroom and onion filling on one side. Place greens on top of the mushroom filling, then meat, and grate a lot of cheese on top of the ingredients.

Pull the clean edge of the dough over the filling and pinch the bottom edges to the top. Grease the calzone with butter or vegetable oil and bake in an oven preheated to 190 degrees Celsius for 30 minutes. Do the same with the second piece of dough..