Chicken & Choritzo Calzone.
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Chicken & Choritzo Calzone cuisine is really a dish that's classified as an easy task to make. through the use of resources that exist around you quickly, you may make it in simple actions. You may make it for friends or family events, and it could even be presented at various official events. I am certain you will see lots of people who just like the Chicken & Choritzo Calzone dishes you make.
Alright, don't linger, let's practice this chicken & choritzo calzone formula with 19 components which are definitely easy to obtain, and we have to process them at the very least through 13 ways. You should expend a while on this, so the resulting food could be perfect.
Composition - Chicken & Choritzo Calzone:
- Require - Dough:.
- Provide 1 1/4 cup for water.
- Give 2 tbsp olive oil.
- Give 3 cup for bread flour.
- Prepare 2 tsp of salt.
- Prepare 2 tsp - caster sugar.
- Require 1 1/2 tsp fast acting yeast.
- You need for Filling:.
- Require tomato puree.
- Need 2 tbsp chopped parsley.
- Provide 3 chicken breasts (cooked &cut into 1/2 inch dice).
- Require 8 oz - mozzarella cheese, diced.
- Provide 2 oz grated parmesan cheese.
- You need 4 oz chorizo or other spicy sausage, diced.
- Give 2 oz for sun dried tomatoes, chopped.
- Prepare 3 spring onions (salad) chopped.
- Prepare 2 egg yolks.
- Need to taste of salt & pepper.
- Prepare of olive oil.
Chicken & Choritzo Calzone making process:
- Place water and olive oil in pan of bread machine, cover with flour, place salt, sugar and yeast in seperate corners, switch machine to dough setting..
- If you don't have a bread machine, make dough by hand or use packet mix..
- In a bowl mix the filling ingredients (except the tomato puree & parsley) together, lighly beating the egg yolks before adding, season to taste.
- When dough is ready, remove from pan and knock it back gently on a lightly floured surface.
- Divide in half, roll each piece into a circle approximately 12 inches across..
- Preheat oven to 220 C / 425 F, oil a large baking tray.
- Spread the tomato puree over both rounds, leave a 1/2 inch border all round, sprinkle parsley over tomato paste..
- Place 1/2 of the filling on half of each round, dampen border with water, carefully fold in half to cover filling..
- Fold the border gently over your fingers to seal, you can crimp with a fork or use your fingers and the back of a knife..
- Place the calzone on baking tray, brush with olive oil, place in preheated oven..
- Cook for 20-25 minutes, until golden brown and risen. Serve with salad and/ or chips (fries).
- You can make 4 or 6 individual calzones (depending on your appetite!).
- You can add mushrooms and /or ham if you like..
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