jun 23 2009

Whole wheat chicken calzone

Published by at 17:38 under Meg og mitt liv


I made these calzones when I actually was craving empanadas but didn’t want to be working with puffpastry, so I made an empanadas-inspired filling, wrapped in a somewhat healthier calzone dough made with whole wheat flour. I found a nice recipe for the dough on Newyorkerbyheart’s blog, tweaked it by replacing some of the flour with whole wheat flour, and made «my own» filling of minced chicken meat, tomato sauce, peppers, olives and eggs.

Whole wheat chicken calzone recipe

(metric scale) (TB = tablespoon, ts = teaspoon)


1 package of dry yeast (equivalent to 50 grams of active yeast)

6 dl luke-warm water

1- 1 1/2 TB olive oil

2 ts coarse sea salt

400 grams whole wheat flour

400 grams regular, all-purpose flour

2 TB dried oregano

pinch of sugar


500 grams minced chicken meat/pork/beef/whatever.

1 can/400 grams chopped tomatoes (or fresh, ripe, tomatoes)

1 big onion, chopped

2 carrots, grated

2-3 TB tomato purée

4-3 cloves of garlic, minced

pinch of sugar, or dash of sweet chili sauce

salt, pepper

1 green capsicum/ bell pepper, chopped

3 hardboiled eggs

2 dl (1 cup) green pimento olives

some dried red chili’s , to taste

dried herbs; oregano, basil, thyme, etc.

1 – 2 ts Worchestersauce


  1. Start off with making the dough; sift together the dry stuff (flours, salt, dry yeast, salt, sugar). Add olive oil and luke-warm water (not warmer than 37° C!), mix, knead, and add additional flour until you have nice dough. Let rise until it had doubled in size.
  2. Make filling: sauté onions, carrots and bell pepper  a few minutes until they’re shiny, add garlic, fry til fragrant, then add the minced meat. Sauté for 3-4 minutes until the meat begins to change colour, then add the tomatoes, the tomato puré and let simmer on medium heat until the vegetables are soft and the sauce thickens. Season to taste (salt, pepper, chili, herbs, sugar/sweet chili sauce, Worchester sauce).
  3. Let the filling cool while you hard boil the eggs, and chop the olives. Chop the eggs, and add them and the olives to the rest of the filling.
  4. Separate the dough into 6-8 parts, roll out to thin, pizza shaped loaves. Add 3-4 TB filling to one half of the circle, put some water or raw egg along the edge, and fold the other circle-half over. Press toghether halves thightly, either by creasing the edge or by pressing  a fork down along the edge. Brush the surface of the calzones with a raw egg, bake in the oven at 10-15 minutes, 225°C.

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