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1
To make dough, combine flour, yeast, salt and sugar in a large bowl; gradually stir in the water and oil.
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2
Mix until dough is soft and pliable--you may find you have to switch to your hands, rather than keep using a spoon.
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3
Turn out onto a lightly floured counter and knead for about 5 minutes, until dough is smooth and elastic.
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4
Lightly butter a glass or ceramic bowl and place dough into bowl, turning it so entire surface of dough is buttered.
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5
Cover loosely with a tea towel and put bowl aside in a warm place for about one hour, until dough has risen and doubled in size.
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6
Meanwhile, you can make the filling.
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7
To make the chipotle puree, open a can of chipotle peppers in adobe sauce and place in your blender or food processor; puree until smooth, then measure out the 2 tsp you need (you can freeze the leftovers for another use).
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8
In a small bowl, toss the chicken slices with the seasonings (salt through to turmeric).
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9
In a skillet over medium heat, heat the 3 tbsp of olive oil and saute the seasoned chicken slices for about 5 minutes, until chicken is no longer pinkish inside.
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10
If there are any spices in the bottom of the bowl, make sure you add them to the skillet too--you want ALL the flavour!
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11
Remove chicken from skillet and place in a bowl, then saute peppers and garlic until peppers are tender; this will take about 5 minutes or so.
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12
Add to chicken in bowl, then let rest for a few minutes to cool down.
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13
Stir in chipotle puree, cheese and coriander.
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14
When your dough is ready, punch it down and divide into 12 portions; roll out each into a 6-inch circle.
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15
Divide filling among the 12 circles, spooning into the centre of each.
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16
Please note that I have only made this recipe once, and I found that I had a little too much filling (perhaps I bought too much chicken, I don't remember now); so don't feel that you absolutely have to use the entire chicken mixture (a little extra to snack on is a good thing).
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17
Wet the edges of the dough circles with some water (or some beaten egg, if you wish) and fold the circles in half, into half-circles; pinch the edges to seal tight.
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18
Brush both sides of calzones with a little olive oil, then grill over medium heat for about 5 minutes per side, until the dough is cooked and has a golden-brown appearance.
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19
While this recipe calls for using the grill, I see no reason why you couldn't bake them.
