Roasted Tomato Chicken Calzones

Instructions

To prepare the calzone dough

1. Mix dry ingredients together except for one cup of the flour.
2. Add the warm water and mix very well with a wooden spoon for about 5 minutes.
3. Add the remaining flour a little at a time until a soft dough forms. You may not use all of the last cup of flour. Use only enough flour to make the dough soft enough to handle without being too sticky.
4. Remove to a floured breadboard or your counter top and knead for an additional 5 minutes.
5. Allow dough to rest for ½ hour, covered in a warm place.
6. Knead again for 5 minutes and split dough into 6-8 portions and allow to rest again for 20 minutes.
7. Roll your dough into the desired size; about 10 inch circles for calzones.
8. I often make the dough the day before, brush the individual portions with olive oil and store in a covered container overnight. I use this dough straight from the fridge with no problems

To prepare the Roasted Tomato Jam

1. Toss together in a shallow baking dish and bake at 350 degrees F for about an hour stirring occasionally until most of the liquid has reduced off the tomatoes are the consistency of jam.

To prepare the Calzones

1. Preheat your pizza stone in middle rack of your oven for half an hour at 500 degrees F.
2. Stretch or roll your calzone dough into 10 inch rounds and place on a wooden peel that has been sprinkled with cornmeal. The cornmeal will allow the calzone to slide off the peel (I’ve even used a thin piece of cardboard in a pinch if you do not have a peel.)
3. Make sure your dough round is sliding on the cornmeal base before adding your toppings.
4. Spread roasted tomato jam over half the round leaving a 1 inch border.
5. Top the tomato jam with the other filling ingredients, ending with the cheese and fold the dough over the filling.
6. Pinch the edges together by folding the bottom layer of dough slightly over the top crust and pressing to seal.
7. Brush the tops of the calzones lightly with a simple egg wash of 1 egg whisked with 2 tbsp water. (you will only use a little of this egg wash)
8. Shake your peel to make sure the calzone is not stuck. Slide the calzone onto the hot stone, shaking it slightly in a back and forth motion as you slowly retract the wooden peel.
9. Bake for about 10-15 minutes or until top crust is evenly brown. Cooking times will vary depending upon your oven. Bottom and top should be nicely browned.
10. Allow calzone to sit for 5 minutes before cutting and serving.