Wholemeal Chicken Calzone

Wholemeal Chicken Calzone

You Will Need:

  • 4 tbsp(s), Extra Virgin Olive Oil
  • 2 tbsp(s), Sourdough Starter ( or 2 tbl spoons of greek yoghurt)
  • 550 ml of warm water
  • 40 g, Natural Sweetener, 200g
  • 4 tsp, Himalayan Salt
  • 8 olives, we love Jalapeno Stuffed Olives
  • 13 g (1.5 sachets), Instant Dry Yeast
  • 350 g, Standard Flour
  • 350 g, Wholemeal Flour
  • 600 g, grated Mozarella
  • 0.70 kg(s), chicken thighs (6 normal size or 8 small size)
  • 12 cherry, Cherry tomatoes
  • 1 medium-size sliced Red onion
  • 200 g Mushrooms (optional)

Directions:

  1. Take warm water, put it into the big bowl, and add yeast to it; vigorously stir it with a whisk till combined.
  2.  Aaadd sour though starter (yoghurt if you don’t have one), Himalayan salt, natvia, olive oil and flours, start mixing it with your hands until well combined.
  3.  Put some flour onto the bench and knead the dough with your hands until it forms the ball. If it sticks to your hands, add some more flour until smooth.
  4.  Put the dough into the breadmaker on the regime of pizza dough. All breadmakers are different, but it approximately takes 45-50 minutes to the completion. 
  5.  Leave it in the breadmaking machine till the dough reaches the full height of the pan. 
  6.  If you do not have a breadmaking machine, you can put the dough into the heat resistant glass bowl cover it with the foil, so it is fully cuddling the bowl tightly.
  7. Put it into the oven on the bake mode at 50 degrees Celsius for 20 minutes. 
  8.  Remove it from the oven and leave it on the bench top until fully risen. It takes about 40-50 minutes. 
  9.  While your dough is in the making, marinade the chicken thighs with Himalayan salt and paper and grill it in the oven for 7 minutes on each side or until golden.
  10.  Once the dough has fully risen, cover the bench with the flour and kneed it gently 4-5 times form it into the ball, tucking it in down wise and cut it to 4 quarters. Cover it with a tea towel. 
  11.  Chop your olives, tomatoes, basil, slice the onion, put it aside, divide grated mozzarella into four equal parts.
  12.  Chop up the mushrooms and dehydrate it under the grill with a drizzle of olive oil.
  13.  Roll one dough ball on the floured bench into the circle; the thickness should be about 3-5 mm, and transfer it gently onto the baking paper so half of it sits on paper and half is still on a floured bench.
  14.  Cover the dough with a pizza sauce, spread a bit of mozzarella, follow with sliced chicken distributing evenly upon the half of the dough, cover it with more mozzarella.
  15. Add some tomatoes, onions, olives and basil, spreading it evenly through the half-circle.
  16.  Flip the empty half of the dough over the filled half and pinch the edges together gently.
  17.  Transfer the calzone onto the baking tray, leave it on the stove for 15 minutes.
  18.  Repeat with the other three parts of the dough, making them into three calzonesHeat the oven to 210 degrees Celsius on the fan bake. 
  19.  Bake for 15 minutes or until golden Enjoy!

Bon Appetit

Nutrition Facts
8 servings per container
Serving size 1/2 calzone
Amount per serving
Calories 748
% Daily Value*
Total Fat 32g 40%
Saturated Fat 14g 70%
Trans Fat 0g
Cholesterol 121mg 41%
Sodium 292mg 13%
Total Carbohydrate 64g 22%
Dietary Fiber 3g 10%
Total Sugars 3g
Includes 0g Added Sugars 0%
Protein 33g
Potassium 90mg 2%
Vitamin A 11%
Vitamin C 5%
Calcium 7%
Iron 0.2%
The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.


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Recipe
Step-by-Step Photos

Calzone 1
Calzone 2
Calzone 3
Calzone 4
Calzone 5
Calzone 6.2
Calzone 6.3
Calzone 7
Calzone 8
Calzone 9
Calzone 10
Calzone 11
Calzone 12
Calzone 13
Calzone 14
Calzone 15
Calzone 16
Calzone 17.1
Calzone 17.2
Calzone 17.3
Calzone 18
Calzone 19
Calzone 20

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This Wholesome Calzone recipe is not only easy to make, but it is also very easy to improvise with just use your creativity. You can choose any filling you want, from savoury to sweet, you decide!

Because my authenticity comes from Ukraine, the bakery is big for me. I thoroughly enjoy making up all sorts of recipes from that category.

A little tip, once Calzone is baked, take it out of the oven and either leave it plain or brush it with some butter. Either or chuck it back to the oven for 5 minutes just before you eat it, as it will crisp it up a bit more!

Serve it with salad or on its own, it’s totally up to you! I enjoy it with rukola salad with some pear and toasted walnuts drizzled with some olive oil and balsamic, which definitely brings me back to the Italian coast!

Enjoy

Bon Appetit

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