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Chicken Sun-Dried Calzone

Chicken Sun-Dried Calzone

Discover the perfect Chicken Sun-Dried Calzone for your next gathering. Easy to make and packed with flavor, enjoy a hearty meal with friends.
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Prep Time 20 minutes
Cook Time 15 minutes
Resting Time 30 minutes
Total Time 1 hour 5 minutes
Servings: 4 people
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 100 g sun-dried tomatoes
  • 1 cooked and shredded chicken
  • 1 packet active dry yeast
  • 150 g mozzarella cheese
  • 250 g all-purpose flour
  • 1 unit onion
  • 1 table spoon olive oil
  • to taste Salt and pepper

Equipment

  • Mixing Bowls
  • Rolling Pin
  • Baking Sheet
  • Parchment Paper
  • Sharp Knife or Pizza Cutter

Method
 

  1. In a large mixing bowl, combine the flour, yeast, and a pinch of salt. Slowly add warm water and olive oil, and mix until the dough comes together.
  2. Knead the dough on a floured surface until it becomes smooth and elastic.
  3. Place the dough in a clean, oiled bowl, cover it with a damp cloth, and let it rest in a warm place for about 30 minutes.
  4. Peel and finely chop the onion. In a pan, heat a tablespoon of olive oil and sauté the onion until golden.
  5. Add the shredded chicken and sun-dried tomatoes to the pan, and cook for a few minutes until heated through. Season with salt and pepper to taste.
  6. Preheat your oven to 220°C (428°F).
  7. Roll out the dough into a thin circle, cut into smaller circles if desired, and place the chicken mixture in the center of each circle. Top with shredded mozzarella.
  8. Fold the dough over the filling and crimp the edges to seal.
  9. Place the calzones on a baking sheet lined with parchment paper and bake for 15-20 minutes, until golden brown and the cheese is melted.

Nutrition

Calories: 320kcalCarbohydrates: 40gProtein: 20gFat: 12gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 50mgSodium: 400mgPotassium: 320mgFiber: 3gSugar: 2gVitamin A: 14IUVitamin C: 8mgCalcium: 15mgIron: 12mg

Notes

Make sure the dough isn’t too thick to ensure a light and airy calzone. Use high-quality, fresh ingredients for the best flavor. Don’t overfill the calzones to avoid difficulty sealing and bursting during baking. If you have leftovers, store them in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months. For an added flavor twist, drizzle balsamic glaze over the calzones before serving. Enjoy!
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