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Calzone with Chicken and Mushrooms – Secrets of Making Closed Pizza
Instructions
I slice the tomatoes into thin 5 mm pieces and the jalapeno into thin rings. Thin slices bake through quickly and do not release too much liquid during baking.
I cut the champignons into thin slices (3–4 mm), the onion into half-rings, and the canned pineapple (drained of its juice first) into slices. I crush the garlic through a press.
I cut the chicken fillet into thin strips. I saute it with the onion and paprika for 5 minutes over olive oil until golden. I cool it completely – hot chicken would melt the cheese and the filling would run out.
I prepare the yeast dough – I let it come to room temperature for 30 minutes (if it has been in the fridge).
I roll the dough out into an oval sheet 5–7 mm thick – it is the oval shape that gives a proper "half-moon" calzone.
I spread tomato sauce over one half of the dough sheet (the other half stays free, to "close" the calzone) and sprinkle it with onion, pineapple and crushed garlic.
I add the cooled fried chicken with onion and paprika.
I top it with champignons, rings of jalapeno (for a little kick) and tomatoes.
I cover everything with slices of salami – it gives the dish its characteristic spicy aroma and adds a touch of "Italian" character.
I coat the filling with cream sauce or mayonnaise – it adds a creamy note and keeps the filling from drying out during baking.
I generously cover it all with grated hard cheese – it gives that characteristic stretchy "pizzeria" texture inside.
I fold the calzone into a "half-moon" – I cover the filling with the second half of the dough and firmly seal the edges with a fork or by pinching them into a "braid" with my fingers. I brush the surface with olive oil for a golden crust and be sure to prick it with a fork in several places so the steam can escape. I bake at 180 °C for 20–25 minutes until golden.
The juicy calzone with chicken and mushrooms is ready! I serve it fresh, cut into 2–4 pieces.
Tips
- 1
Serve the calzone warm – that is when the crust stays crisp and the cheese stays stretchy inside.
- 2
You can vary the filling to taste – add olives, artichokes, mozzarella, prosciutto, spinach or any other favourite ingredients.
- 3
Always prick the dough with a fork – this lets the excess steam out so the calzone does not puff into a dome and burst. The same principle applies in pizza margherita.
- 4
Use plain (lean) yeast pizza dough – an enriched dough gives a more "bread-roll" flavour rather than an Italian one.
FAQ
Can the finished calzone be stored? +
It is better to eat it straight away – the dough loses its crisp crust in storage and turns "rubbery", while the filling becomes watery. If you have a piece left over, keep it in the refrigerator in a tightly closed container for up to a day. Reheat it in the oven at 180 °C for 5–7 minutes – this way the crust partly regains its crispness. A microwave is not suitable – the dough turns "boiled" and unpleasant. An alternative is to freeze the raw calzone after shaping and bake it as needed.
What can replace jalapeno? +
Use pickled cucumbers (for tartness without heat), olives (dark or green), pickled honey mushrooms (a mushroom accent), sun-dried tomatoes in oil (an Italian character), or capers (a salty, piquant taste). Each ingredient gives the calzone its own character. For a very spicy version, replace the jalapeno with fresh chilli or Tabasco – even bolder. Without any spicy components the calzone turns out a "children's" version – still tasty, but without the piquant note.
Can I make a vegetarian calzone without meat? +
Yes – increase the amount of mushrooms to 100 g and of vegetables (aubergine, bell pepper, spinach, courgette), and add more cheese of different kinds (mozzarella, feta, parmesan, ricotta). It will be just as filling and tasty. Spinach with ricotta and parmesan is a classic Italian combination for a vegetarian calzone. Walnuts, artichokes and sun-dried tomatoes also work well – they add depth of flavour without a meat component.
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