Leftover Chicken And Cheese Calzone Recipe

Name: Leftover Chicken And Cheese Calzone
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: None None FOR THE DOUGH; 4 tsp active dry yeast; 1 tsp salt; 1/2 tsp sugar; 6 tbsp extra virgin olive oil; 3 1/2 cups flour; None None FOR THE POMODORO SAUCE; 2 tbsp extra virgin olive oil; 2 medium onions, finely chopped; 2 cloves garlic, finely chopped; 2 1/2 cans (14 oz each) diced tomatoes; 2 tbsp coarsely chopped fresh oregano; None None FOR THE FILLING; 3/4 cup grated provolone or Cheddar cheese; 3/4 cup grated good-quality Parmesan cheese, plus additional, for sprinkling; 1/2 cup ricotta cheese; 10 None fresh basil leaves, thickly sliced; 2 cups shredded leftover roast chicken

Servings: persons

None None FOR THE DOUGH
4 tsp active dry yeast
1 tsp salt
1/2 tsp sugar
6 tbsp extra virgin olive oil
3 1/2 cups flour
None None FOR THE POMODORO SAUCE
2 tbsp extra virgin olive oil
2 medium onions, finely chopped
2 cloves garlic, finely chopped
2 1/2 cans (14 oz each) diced tomatoes
2 tbsp coarsely chopped fresh oregano
None None FOR THE FILLING
3/4 cup grated provolone or Cheddar cheese
3/4 cup grated good-quality Parmesan cheese, plus additional, for sprinkling
1/2 cup ricotta cheese
10 None fresh basil leaves, thickly sliced
2 cups shredded leftover roast chicken

1
For the dough, place the yeast, salt, sugar, 2 tbsp of the extra virgin oil and 1 cup plus 2 tbsp warm water in a large bowl. Let stand for 15 mins until frothy.
2
Transfer to an electric mixer with a dough hook. Gradually add the flour on a low speed, mixing until the dough comes together.
3
Transfer to a lightly floured work surface. Knead for 8 mins, or until the dough is smooth and elastic. If you find the dough is still a little wet, sprinkle in more flour (the perfect dough is ready when you can poke your finger into it without any dough sticking to it).
4
Place dough in a large bowl. Cover with a damp cloth and let stand in a warm place to rise for 40 mins.
5
Gently press dough back down. Remove from bowl. Roll into 4 balls. Place on a nonstick baking pan. Cover with a damp cloth and let stand in a warm place to rise for 25 mins.
6
For the pomodoro sauce, heat oil in a large saucepan on medium-low heat. Cook onions and garlic for 10 mins. Add tomatoes; cook on medium heat for 25 mins. Fold in the oregano and season to taste. Cool.
7
Preheat the oven to 450u00b0F. Place pizza stone or baking pan in oven and heat.
8
Sprinkle flour onto clean work surface. Roll out dough balls into 12-inch circles. Gently prick with a fork.
9
For the filling, mix all ingredients and season to taste.
10
Spoon pomodoro sauce on half of each dough round. Place one-quarter of the filling on the sauce, leaving a 3/4-inch border around the edge. Fold the other side over and push down on edges to seal. Pinch edges thoroughly, then pleat all the way round. Brush with remaining 4 tbsp extra virgin oil and sprinkle with additional Parmesan cheese
11
Transfer one at a time to the hot pizza stone or baking pan. Bake for 10 mins, or until lightly golden.

1204

kcal

Calories

Fat

109

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: None None FOR THE DOUGH, 4 tsp active dry yeast, 1 tsp salt, 1/2 tsp sugar, and more.

Yes, Leftover Chicken And Cheese Calzone falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Leftover Chicken And Cheese Calzone

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions