Taste the Air-Chilled Difference®

Chicken Calzones

by , Chef, Seattle, Washington

Chicken Calzones

Makes about 8 calzones

  • 3 tablespoons olive oil
  • 1 pound ground Smart Chicken
  • 1 onion, diced
  • 2 tablespoons chopped green onions
  • 1 tablespoon minced garlic
  • ½ teaspoon fennel seed
  • ½ teaspoon oregano
  • 1 teaspoon basil
  • 1 tomato, peeled and diced
  • 1 tablespoon tomato paste
  • ½ cup white wine
  • Salt and pepper
  • 6 ounces ricotta cheese
  • 1 egg, beaten for egg wash
  • 2 sheets puff pastry dough, thawed

Preheat the oven to 400°F.

Heat the olive oil in a large skillet over medium heat. Add the ground chicken and cook for 5 minutes. Add the onion, garlic, tomato, and herbs, and continue stirring until mixed will. Add the tomato paste and deglaze with white wine. Season with salt and pepper. Turn off the heat and let the mixture cool.

On a floured surface, roll out the puff pastry to ¼-inch thickness. Cut the dough into 5-inch rounds. Spread 2 or 3 tablespoons of the chicken mixture over half the round nearest to you, then add a little ricotta cheese. Brush the edge of the round with egg wash, fold one half of the dough over the filling, and pressing the edges together to form a half moon. Make sure the edges are pressed securely together so the filling doesn’t come out.

Place the calzones on a baking tray and brush the tops with beaten egg to glaze. Poke a hole on the top of each calzone to allow steam to escape. Bake for 15 to 20 minutes, until golden brown. Transfer to a serving plate and serve immediately.

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