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Roasted Red Pepper Calzones

Chicken and Roasted Red Pepper Calzones

Get ready to experience the perfect harmony of flavors with my delectable Chicken and Roasted Red Pepper Calzones. These pockets of pure deliciousness are a delightful twist on the classic Italian calzones. Imagine biting into a crispy, homemade crust, revealing a savory filling of juicy chicken and roasted red peppers, infused with aromatic herbs and spices. This recipe is a testament to the magic that happens when simple ingredients come together. So, roll up your sleeves, put on your chef's hat, and let's embark on an unforgettable culinary journey.
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Prep Time 5 minutes
Cook Time 40 minutes
Servings: 4 people
Course: Main Course
Cuisine: Italian
Calories: 369
Ingredients Equipment Method Video Notes

Ingredients
  

  • 1 pound fresh pizza dough, cut into four pieces and rolled into four separate balls (homemade or store bought)
  • 3 tablespoons cornmeal
  • 2 large red bell peppers*
  • 1 teaspoon extra virgin olive oil
  • 1 garlic clove, finely minced or pressed
  • 12 ounces boneless, skinless chicken breast
  • 1 cup fat free ricotta cheese
  • 4 ounces low fat part skim shredded mozzarella cheese
  • ½ teaspoon garlic powder
  • ½ tablespoon dried parsley
  • salt and pepper to taste

Equipment

  • oven
  • tongs
  • 1 paper bag
  • 1 non-stick skillet
  • 1 small bowl

Method
 

  1. Set the oven to broil. Sprinkle a baking sheet with the cornmeal to keep your dough from sticking. Set aside.
  2. To Roast the Peppers: Poke each pepper 4 or 5 times with a knife and place them directly on the top rack of the oven. Broil for about 3 to 4 minutes per side (15 - 20 minutes total) until the skins sre slightly blistered and almost black.
  3. Using tongs, carefully remove the peppers from the oven and place them in a paper bag. Close the bag and set it aside.
  4. Change the oven temperature to 400 degrees. Cut the chicken breasts into strips and rub them with the olive oil, and then the garlic and sprinkle with salt and pepper. Cook over medium high heat in a non-stick skillet for about 8 minutes (or until practically cooked through). Set chicken aside.
  5. Remove the peppers from the bag and peel off the skin, then cut into strips; discard the stems and seeds.
  6. In a small bowl, mix the ricotta, mozzarella, parsley, and garlic powder. Press the dough balls into flat circles. Distribute the cheese mix, chicken and peppers over half of each circle - leaving 1/2 inch border around the edges. Using your finger, rub water over the edges. Carefully fold and stretch the bare half over the filling. Press the edges with your fingers to seal well.
  7. Transfer the calzones to the baking sheet, leaving at least an inch between them. Poke each top 3 or 4 times with a fork to allow steam to escape while baking. Bake for 20 minutes. Top with your favorite pizza sauce and enjoy~

Video

Notes

* If you don’t feel like going through the trouble of roasting your own peppers, you can use the jarred red peppers from the supermarket. Just be sure to get the type packed in water, not oil and drain them well before adding them to the pizza. You may even want to gently press them between two paper towel to remove some of the excess moisture.