Chicken Parmesan Calzones

For a while now I’ve been going every week to a potluck/Battlestar Galactica watching night. Most weeks, at least one person asks what they should bring, I suggest a chicken parm calzone, and the suggestion is ignored or assumed to be a joke or something. Eventually, I decided to take matters into my own hands.

IMG_4061Ingredients:

  • 1 packet active dry yeast
  • 1 cup warm water
  • 1 teaspoon sugar
  • 1 tablespoon olive oil + more for cooking the chicken
  • 1 teaspoon salt
  • 2 1/2 cups all-purpose flour
  • 6 chicken breast tenderloins (the thin sliced ones)
  • 1 cup pasta sauce (I like a cheesy one)
  • 2 eggs
  • Italian flavored bread crumbs
  • 4-5 slices provolone cheese, from the deli counter
  • 2/3 cup shredded mozzarella cheese
  • shredded parmesan, for sprinkling

To prepare the dough, first dissolve the yeast and sugar in the water and let sit for 5 minutes. Add the tablespoon of oil and salt, and then gradually stir in the flour. Knead until smooth. Place in a greased bowl, roll to lightly grease on all sides, then cover, and let rise 40 minutes or until almost doubled.

IMG_4052While the dough rises, you can prepare the chicken. Lightly beat the eggs together in a small bowl, and pour some of the bread crumbs into a plate. Heat a bit of olive oil in a pan on the stove. Dip the pieces of chicken into the eggs, then cover thoroughly with the bread crumbs, then lay each in the pan, only covering as many at a time as fit in the pan. Cook until the bread crumbs are golden, then flip. Cook until the other side is done as well, then remove to a plate and cook the rest of the chicken.

IMG_4054When the dough has finished rising, preheat your oven to 375 degrees and line a baking sheet with parchment. Divide the dough into 2 equal portions, and roll each out into a circle.

I continue to be terrible at circles. Um, and if anyone has thoughts on what I should do with those leeks, I'm listening!

I continue to be terrible at circles. Um, and if anyone has thoughts on what I should do with those leeks, I’m listening!

Spread about 1/4 cup of the pasta sauce on each of the dough circles, leaving a 1/2″ clear around the edges. Place three pieces of cooked chicken on each of the pieces of dough, on one side, then spread the remaining sauce on the chicken.

IMG_4056Cover the chicken with the provolone, then the mozzarella.

IMG_4057Fold the dough over, and press the edges firmly to seal. Transfer carefully to the baking sheet.

IMG_4058Brush some of the remaining egg over the top of each, and sprinkle parmesan cheese on top. Cut small air vents in the top of each calzone.

IMG_4060Bake 30 minutes until browned.

IMG_4062

Some cheese leak-age on one of ’em.

There was a ton of food at last week’s BSG night, but most of the calzones managed to disappear, so I think they were a success! It’s only now that I’m looking at the name of the recipe, and the amount of parmesan cheese used, and going “hmmm….”

This wasn't even everything!

This wasn’t even everything!

Chicken Parmesan Calzone

  • 1 packet active dry yeast
  • 1 cup warm water
  • 1 teaspoon sugar
  • 1 tablespoon olive oil + more for cooking the chicken
  • 1 teaspoon salt
  • 2 1/2 cups all-purpose flour
  • 6 chicken breast tenderlions
  • 1 cup pasta sauce (I like a cheesy one)
  • 2 eggs
  • Italian flavored bread crumbs
  • 4-5 slices provolone cheese
  • 2/3 cup shredded mozzarella cheese
  • shredded parmesan, for sprinkling

To prepare the dough, first dissolve the yeast and sugar in the water and let sit for 5 minutes. Add the tablespoon of oil and salt, and then gradually stir in the flour. Knead until smooth. Place in a greased bowl, roll to lightly grease on all sides, then cover, and let rise 40 minutes or until almost doubled.

While the dough rises, you can prepare the chicken. Lightly beat the eggs together in a small bowl, and pour some of the bread crumbs into a plate. Heat a bit of olive oil in a pan on the stove. Dip the pieces of chicken into the eggs, then cover thoroughly with the bread crumbs, then lay each in the pan, only covering as many at a time as fit in the pan. Cook until the bread crumbs are golden, then flip. Cook until the other side is done as well, then remove to a plate and cook the rest of the chicken.

When the dough has finished rising, preheat your oven to 375 degrees and line a baking sheet with parchment. Divide the dough into 2 equal portions, and roll each out into a circle. Spread about 1/4 cup of the pasta sauce on each of the dough circles, leaving a 1/2″ clear around the edges. Place three pieces of cooked chicken on each of the pieces of dough, on one side, then spread the remaining sauce on the chicken. Cover the chicken with the provolone, then the mozzarella.

Fold the dough over, and press the edges firmly to seal. Transfer carefully to the baking sheet. Brush some of the remaining egg over the top of each, and sprinkle parmesan cheese on top. Cut small air vents in the top of each calzone. Bake 30 minutes until browned.

Advertisements

About sparecake

My name's Corinne, and I like cake, cookies, and chocolate! Also, non-c-things such as ponies, Star Trek, and biking. I write a food blog and a blog about life, wide open spaces, and museum work. Nice to meet you!
This entry was posted in Bread, Dinner and tagged , , . Bookmark the permalink.

2 Responses to Chicken Parmesan Calzones

  1. Mary Kate says:

    Generally, yeah, if you want specific food, you have to make it yourself.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s