I am really pretty proud of this dinner. It was born from Em’s love of chicken pot pie and my irrational fear of making chicken pot pie. For some reason, in my head, I thought making calzones would somehow be easier then making an actual pot pie. I was completely wrong but the calzones turned out awesome, so it was a win.
I have a checkered history with the calzone. After (probably drinking) my dinner one night I had the genius idea to make tiny folded pizza’s stuffed with sauce and cheese. I could bake them and freeze them and use for Norah’s school lunches. I woke up the next day ready to go to work on them. I made dough, sauce, and shredded cheese. I decided to make the little folded pizza’s round and folded into half moons. As I lined them up on the baking sheet (while basking in my glorious idea) I suddenly realized I just spent a whole day inventing a calzone.
To start off I made homemade dough – like I would for pizza but I divided into 6 pieces instead of rolling it out into 1 piece. This recipe should give you 6 nice sized calzones.
In a saute pan mix 4 tablespoons butter with a 1/4 cup flour. Once combined, whisk in 1 1/2 cups milk. I allow that to cook 3-4 minutes while whisking to thicken sauce. Into sauce goes 1 teaspoon garlic powder, 1/2 teaspoon herb mix, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
Stir sauce and herbs together and add 1 cup mozzarella cheese (shredded) to pan. Stir in cheese and allow to melt. You now have a thick cheese sauce.
Into cheese sauce goes the pot pie filling. 1 lb of cooked diced chicken (I used leftover pan sauteed chicken breasts), 1 cup frozen peas, 1 cup frozen corn, and 2 carrots shredded. I stirred this all together and removed from heat.
Now with the dough rolled out and the filling done it is time to assemble. On a floured cutting board I load up filling into calzone and fold half over. I use a fork to crimp side down to seal, gently press calzone down with my hand to flatten slightly, then prick steam holes into top (to allow venting). Now with the cutting board floured you should be able to slide it off board onto a baking sheet lined with silicone (or parchment paper).
Once they are lined up on baking sheet I give them an egg wash. Then sprinkle salt, garlic powder, and Parmesan cheese onto them (to make them extra delicious on the outside too).
Next, bake them off in a 425 degree oven for 20-25 minutes until done.
Now you are free to devour. Luckily this make 6 calzones – that way we can have leftovers for lunch the next day.
- 1 pizza dough ball divided into 6 pieces
- 4 tablespoons butter
- 1/4 cup flour
- 1 1/2 cups milk
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/2 teaspoon garden herbs
- 1/4 teaspoon black pepper
- 1 cup mozzarella, shredded
- 1 lb chicken, cooked and cubed
- 1 cup frozen peas
- 1 cup frozen corn
- 2 carrots, shredded
- 1 egg yolk
- 1/4 cup Parmesan, shredded
- Extra salt and garlic powder for sprinkling
- Preheat oven to 425 degrees.
- In a large saute pan melt butter over medium heat and whisk in flour.
- Whisk in milk and cook 3-5 minutes to thicken.
- Into sauce add garlic powder, salt, herbs, and black pepper and mix.
- Next add mozzarella and and stir into sauce.
- Add chicken, peas, corn, and carrots into sauce and stir to combine,
- Cook 2-3 minutes and remove from heat.
- Roll out dough balls and flour a cutting board to make calzones on.
- Fill calzones with a couple heaping tablespoons of chicken mixture, fold over while gently pressing down, and crimp seams with fork.
- Transfer calzones to silicone (or parchment) lined baking sheet.
- Vent tops of calzones by piercing with fork.
- Wash tops of calzones with egg yolk and sprinkle with Parmesan, garlic powder, and salt.
- Bake in oven 20-25 minutes.
- Remove and allow to cool slightly before tearing into!