Closed pizza calzone with chicken and mushrooms

The original pizza shape will conquer you with its juicy filling! Incredibly delicious dish: the filling is delicious, juicy, with a pleasant aroma of ingredients and spices. The dough is soft inside, crispy on top, just lick your fingers! The dough fits perfectly, it is very soft, elastic, it is very simple and easy to work with. Pizza turns out to be beautiful, ruddy, it can be eaten in a family circle and it is quite possible to offer guests. I have only pleasant impressions of this recipe! I will cook this pizza often now. The funny name of this dish resembles the word "long johns" for a reason", since it translates from Italian as "pants" probably due to the fact that the thin dough fits, stretched over the filling. It is for the reason that the pizza is made closed, it turns out to be incredibly juicy, since the filling in it does not dry out. By the way, in it, as in traditional pizza, you can put a variety of fillings,

mom of sweet tooth

The author of the recipe

Closed pizza calzone with chicken and mushrooms

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Composition / ingredients

servings:

For the dough:

Flour (and additionally for filling)

530

Dry yeast (with slide)

Milk (or water)

330

Salt

Sugar

For filling:

Hard cheese

200

Tomatoes (small)

Chicken (fried or smoked meat)

200

Champignons

Olives (12-14 pcs. or pitted olives)

Vegetable oil (1-2 tbsp.l. for frying mushrooms)

Onion

Salt

to taste

Spices dry (you can take oregano or a mixture of Italian herbs)

to taste

Garlic powder

0.5

Ground red pepper

0.25

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 24 % 8 g

Fats 21 % 7 g

Carbohydrates 56 % 19 g

174 kcal

GI: 16 / 0 / 84

Step-by-step cooking

Cooking time: 2 h

Step 1:
Preparing the products for the test. Pre-sift the flour.Instead of milk, you can take water.
Step 2:
Yeast, salt and sugar are dissolved in warm milk or water.
Step 3:
Sift the flour into the milk-yeast mixture.
Step 4:
Knead the plastic dough, roll it into a ball, cover with a towel and put it in a warm place for 1 hour.
Step 5:
At this time, we start filling. First of all, lightly fry in a small amount of vegetable oil (1-2 tbsp.l.) peeled, washed and chopped champignons.We set them aside to cool.
Step 6:
Cut pre-fried or smoked chicken meat (I have fried fillet), tomatoes - in semicircles, olives - rings.
Step 7:
Grate cheese on a coarse grater.
Step 8:
In a separate container, mix all the ingredients of the filling: olives, tomatoes, chicken meat, cooled mushrooms (take them from the pan carefully, without oil), cheese, sliced onion rings or half rings. Prisalivaem, add spices.
Step 9:
Back to the test. It should fit 2-3 times.
Step 10:
Without kneading the risen dough, roll it out into a round layer 4 mm thick (from the specified number of ingredients, I got 3 pieces of dough. I rolled out 3 layers for 3 calzones). Visually divide the dough layer into 2 halves. We put the filling on one of them. It is clear that for 3 calzones I divided the filling into 3 equal parts.
Step 11:
Cover the filling with the free half of the layer, carefully pinch the edges. We make 3 incisions. Lubricate with egg.Leave for 20 minutes in a warm place.
Step 12:
Spread the calzone on a baking sheet, send it to a preheated 200-220 degree oven and bake for 30 minutes until golden brown.
Step 13:
Serve the calzone hot with herbs. Try it, it's incredibly delicious! By the way, this pizza is delicious in its cooled form.