A CHICKEN BROCCOLI CALZONE

KEYS TO A GREAT CALZONE

ALWAYS BETTER WHEN FRESH
ALWAYS BETTER WHEN FRESH
ANY KIND OF CHICKEN WORKS
ANY KIND OF CHICKEN WORKS
EASY WHEN FROZEN
EASY WHEN FROZEN
MAKES FOR A GREAT CALZONE
MAKES FOR A GREAT CALZONE
WHO DOESNT LOVE GARLIC
WHO DOESNT LOVE GARLIC
GREAT FOR CHICKEN KEEPS MOIST
GREAT FOR CHICKEN KEEPS MOIST
BRUSH ON THE DOUGH FOR A GREAT FINSH
BRUSH ON THE DOUGH FOR A GREAT FINSH
WHAT YOURS COULD LOOK LIKE
WHAT YOURS COULD LOOK LIKE
THIS IS A MUST HAVE FOR CALZONE
THIS IS A MUST HAVE FOR CALZONE

STEP BY STEP EASY TO MAKE

 

A CHICKEN BROCCOLI CALZONE

 

                       (INGREDIENTS)

 

1-Lb of Fresh Store bought dough

4-Lbs of Boneless Chicken any kind works

2-Packs frozen broccoli (6 ounces)

½ Lb sliced Mild Provolone cheese

½ Lb Shredded Mozzarella

2-Cloves of chopped garlic

1-Cup Italian style bread crumbs 

1-Small Container of Sesame seeds

1-Roll Non-stick Foil

¼   Cup Olive Oil

¼ Cup Vegetable Oil 

Salt & pepper

Flour

2-Egg beaten

       

             Prepping the chicken

 

Take any boneless chicken, and you want to dip into beaten eggs, on both sides, then pure your bread crumbs seasoning mixed in a bowl, dip you Chicken into the bread crumb mix on both sides coating it well.

 

Then add all your coated chicken to a heated  frying  pan with vegetable oil, until chicken is golden brown on both sides, you don’t want To over cook chicken, because, its going to cook more In the calzone.

 

After chicken is all cook, place out of you way and let

It cool for a while.

 

Next boil your frozen broccoli for 10 minutes or so, and drain well and put aside for layering later. 

 

 

                        Prepping you Dough

 

On a floured flat surface you want to stretch out you Dough, and roll it all out until it doesn’t stretch any More, and make it in an oval shape for stuffing use plenty of flour this will ease some of the sticking.

 

 

                     Stuffing Your Calzone

 

Stuffing a calzone is pretty simple but there are some Good tips, you  never put any thing wet on the bottom Or the top of  the calzone, it will make the dough wet And impossible to work with, layer your provolone, On the bottom towards the center of the calzone all The way across.

 

Then take you’re cooled off,  chicken and Layer that on top of the provolone cheese, next you Need to add  your broccoli  Across the top of the chicken, try to keep as even  as possible,  add your chopped garlic to the top of the broccoli, with salt and pepper.

 

 

Add Shredded mozzarella to the top for the final layer this will keep the dough from getting soggy from the broccoli while cooking.

 

 

Fold the top of the dough over the calzone and adjust The layers if needed, then you to take a fork and Crimp all the edges of the dough to keep from coming Apart, poke a few holes in the top for air flow.  

 

Also brush the top with olive oil; this will give your Calzone a golden brown color. Then add the sesame Seeds, on top of the calzone.

 

                   Tricks of Transferring to Oven

 

Now come the tricky part of getting this calzone in The oven, as long as you maintained a floured flat Surface you should be able to slide the calzone on the  Non-stick foil it’s a challenge, but its worth it, what I Do, is take out one of the racks from the oven before I Turn it on, put the calzone right on that with non-Stick foil, also keep a layer of foil on the bottom of The oven is case anything drips out while cooking.

 

                   Cooking your Calzone

 

Pre heat oven to 350 degrees and place your calzone In the middle of the oven and bake for 30 to 35 minutes until there’s a golden brown color.

 

  And just before you pull out of the oven and add some more mozzarella to the top, it gives the calzone A nice finished look.

 

Then cool off for about 10 to 12 minutes and cut and Serve, with the marinara sauce on the side.

 

It should be a big hit at your house, enjoy eating your chicken broccoli calzone.

 

                     Cost is about 12.50 Dollars

                          Feeds 5 plus people

Wildsurgg

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Comments 4 comments

elisabethkcmo profile image

elisabethkcmo 7 years ago from Just East of Oz

great recipe!!


wildsurgg profile image

wildsurgg 7 years ago from BOSTON AREA Author

Thank you


Alexis Peloquin 5 years ago

Thank you so much for the recipe, I'm making this tonight!


wildsurgg profile image

wildsurgg 5 years ago from BOSTON AREA Author

your welcome ALEXIS

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