Roasted Tomato Chicken Calzones. Lean grilled chicken and a fantastically flavourful roasted tomato jam combine with great quality ingredients in the best tasting calzones I have ever experienced.
Originally published March 2010.
After classes yesterday, I picked the kids up from their usual weekly drama club. and came home to the amazing scent of these outstanding calzones being pulled from the oven.
Spouse had decided to make them to make good use of some of my favorite roasted tomato jam that I had made on the weekend. I think the roasted tomato jam instead of a pizza type sauce is one of the keys to the fantastic flavor of these calzones.
Other quality ingredients like whole fresh oregano leaves and good kalamata olives add great layers of flavor too.
I have to confess that even though we had these for supper last night, I am craving them again this morning. They were that good!
Vine ripened tomatoes are great for this recipe but you can use the same amount of canned tomatoes out of season. During the tomato season, it would be great to bottle the jam for use throughout the rest of the year.
You’ll be glad you did.
I like to debone my own chicken breasts so that I can roast the bones and skins for stock later. I freeze them until I have enough to cover a baking sheet then use the instructions in my post on making Chicken Stock here.
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For the Calzone Dough: Makes enough for 8 Calzones
- 3-4 cups all purpose flour
- 1 packet instant yeast (about a tablespoon)
- ¼ cup extra virgin olive oil
- 1 ¼ cups lukewarm water
- ½ tsp sea salt
For the Roasted Tomato Jam
- 6 large vine ripened tomatoes diced
- 2 cloves minced garlic
- 4 tablespoons extra virgin olive oil
- l½ teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 1 teaspoon brown sugar
For the fillings you will also need filling ingredients of your choice. Here I've used:
- Grilled chicken slices
- Sautéed red onions
- Red pepper
- Black olives
- mozzarella and cheddar cheeses
- Crisp cooked bacon
To prepare the calzone dough
- Mix dry ingredients together except for one cup of the flour.
- Add the warm water and mix very well with a wooden spoon for about 5 minutes.
- 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.
- Remove to a floured breadboard or your counter top and knead for an additional 5 minutes.
- Allow dough to rest for ½ hour, covered in a warm place.
- Knead again for 5 minutes and split dough into 6-8 portions and allow to rest again for 20 minutes.
- Roll your dough into the desired size; about 10 inch circles for calzones.
- 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
- 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
- Preheat your pizza stone in middle rack of your oven for half an hour at 500 degrees F.
- 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.)
- Make sure your dough round is sliding on the cornmeal base before adding your toppings.
- Spread roasted tomato jam over half the round leaving a 1 inch border.
- Top the tomato jam with the other filling ingredients, ending with the cheese and fold the dough over the filling.
- Pinch the edges together by folding the bottom layer of dough slightly over the top crust and pressing to seal.
- 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)
- 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.
- 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.
- Allow calzone to sit for 5 minutes before cutting and serving.
The nutritional information includes the calzone dough and roasted tomato jam. Additional calories and nutrition for the filling ingredients you choose will add to that count.
Amount Per Serving Calories 343Total Fat 14gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 12gCholesterol 0mgSodium 285mgCarbohydrates 47gFiber 3gSugar 3gProtein 7g
The nutritional information provided is automatically calculated by third party software and is meant as a guideline only. Exact accuracy is not guaranteed. For recipes where all ingredients may not be used entirely, such as those with coatings on meats, or with sauces or dressings for example, calorie & nutritional values per serving will likely be somewhat lower than indicated.