Monday, 22 October 2012

Creamy Chicken and Broccoli Calzones

for the dough:
1 cup warm water
1 tsp honey
1 package dry active yeast
2 1/2 cups all-purpose flour
1 Tbs. extra-virgin olive oil
1 tsp salt

for the filling:
1 tsp olive oil
1 head garlic
2 Tbs. butter
2 Tbs. flour
1 cup milk
1 1/2 cups broccoli florets
3 cups shredded chicken (leftover is fine! so is a rotis.)
2 Tbs. lemon zest
coarse salt and freshly ground pepper

In a small bowl, mix 1/4 cup water with the honey and dry yeast. Let sit about 3 minutes until the yeast starts to bubble.
In a bigger bowl, combine the flour and salt. Add the oil, the yeast mixture and the remaining 3/4 cup water. Mix to combine and knead the dough until it’s soft and elastic, about 5 minutes.
Place the dough ball in an oiled bowl, cover with plastic wrap and let rise for an hour.
After an hour, divide the dough into 4 balls. You can throw the leftover two in the freezer if you want, or keep going for 4 calzones. (just increase the filling) Place them into 4 smaller, oiled bowls and let rise another 15 minutes.
Roll out each dough ball until it’s 10-12 inches in diameter, like a pizza. You’re ready for the filling!
While the dough is rising, preheat oven to 425.
Lop the stem end of the garlic off, exposing the cloves. Place inside a small square of aluminum foil, drizzle with oil, fold up and roast 35 minutes.
In a small saucepan, melt the butter. Once the foam subsides, whisk in the flour. Continue to whisk about 2 minutes, until it starts to brown. Whisk in the milk and keep whisking until it thickens and get creamy. Toss in a pinch of salt and pepper. Transfer to a small food processor, add the roasted garlic cloves, and blitz until combined and gorgeous. Stick your finger in that.
Adjust the oven to 375.
Spoon some of the creamy sauce along the bottom of each crust. Top with shredded chicken and broccoli florets. Spoon more of the sauce over the chicken and broccoli. Sprinkle with the lemon zest.
Roll over the dough, creating a calzone. Transfer ‘zones (sorry) to a baking sheet lined with parchment paper. Brush each one with a light egg wash or extra-virgin olive oil.
Bake for about 25 minutes, or until the crust is golden brown.
Let rest 5 minutes, slice and devour.

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