Thursday, June 17, 2010

Chicken and Broccoli Calzone

This is such a great quick and easy supper to make. By rule I like to make everything from scratch, but after a 12 hour shift that rule goes out of the window. There are four ingredients that you need, pizza dough, chicken, mozzarella and a cream of campbell's soup. Mushroom works very well but alas Ian cannot stomach mushrooms so broccoli was the next option. With a sprinkling of Parmesan, pepper or dried Italian herbs the calzone looks very appetizing.

I decided to make one huge calzone that could be cut up into pieces, but if you have the time you can also make individual calzones, which are great to take on picnics or have for lunch on the go. You can also use different fillings. The most common filling is ground beef in tomato sauce. Anything you can out in a pie you can put in a calzone.

Ian and I were debating as to whether a calzone was a pizza or a pie. Ian believes it is a pie and I believe its a pizza turnover. No matter what we think it is, it tastes gorgeous and is so easy to make.

Chicken and Broccoli Calzone
2 Large Chicken Breasts
Can of Campbells Cream of Broccoli Soup
1 Small Red Onion sliced
1 Cup Grated Mozzarella cheese
Pre-made Pizza Dough (I used a tub of Pilsbury dough)
Egg Wash (I egg plus milk whisked together)
Dried Italian Herbs

Pre heat the oven according to the pizza dough packaging. Meanwhile slice the chicken into bite size pieces . Pour some oil into a frying pan and heat over a medium heat. Add the chicken and onion and allow to brown and cook. Once cooked through add the contents from the can of soup and warm through. Season with salt and pepper if desired. Roll the pizza dough out onto a parchment lined baking sheet. Pour the chicken mixture onto one half of the pizza dough allowing at least an inch of dough visible on all the sides except from the remaining pizza dough half.. Sprinkle over the mozzarella then fold the other half over top of the chicken mixture. Seal the edges of the pizza dough my pressing the edges together. then roll and pinch the edges to stop the filling from oozing out when baking.

Egg wash the top of the calzone and sprinkle with herbs, pepper and Parmesan. Bake according to pizza dough packaging or until golden brown (mine was approximately 20 minutes). If you are making individual calzone the baking time will be reduced, so just keep checking on there color. Remove from oven and allow to cool for 5 minutes before cutting into slices. Serve with a salad of your choice.

No comments:

Post a Comment