Glazed Chicken Calzones with Peppers and Onions

A warm Kissing the Cook welcome to new subscriber Kitchen Stories. Welcome aboard!

A few weeks ago, I posted a recipe for a delicious, herb-infused savory pizza crust. This week, there’s more good news: whether you use that pizza crust recipe or a different one, or even if you prefer to use a purchased pre-made crust, it’s not just for pizza.

I’m talking fresh calzones, ladies and gents! Good calzones can be made with a wide variety of fillings. For this week’s recipe we’re going to make Glazed Chicken Calzones with Peppers and Onions.

This recipe makes six 6 calzones.

Preheat oven to 350 degrees.

Rub 3 boneless, skinless chicken breasts with olive oil, and season with thyme, salt and pepper. Roast for 35-40 minutes, or until cooked through.  (It’s not necessary to turn them over part-way.)

While the chicken is in the oven, prepare the glaze as follows:

• Drain (but don’t rinse) a 15 ounce can of sliced peaches. Place the peaches and 1-½ tablespoons of brown sugar in a saucepan and heat until the peaches break down and the liquid thickens (about 12 minutes).

When the chicken is cooked through, let it cool and tear or cut it into small pieces. Apply the glaze to the cooked chicken pieces.

Increase oven temperature to 375 degrees.

To prepare the remainder of the calzone filling:

• In a saute pan over medium heat, heat olive oil for sauté and sauté a medium, diced onion until soft.

• Add a diced red bell pepper, 8 ounces of sliced mushrooms, and 6 minced cloves of garlic. Saute for 4 to 5 minutes, until the pepper is cooked and the onions are caramelized. When done, transfer the vegetables to a bowl, and add salt and pepper to taste.

• In a mixing bowl, combine the chicken, vegetable mixture, and a pinch of crushed red pepper. Mix well.

Divide a pizza dough into six equal pieces. On a floured surface, roll each of the pieces into a circle about 8” in diameter.

Divide the filling mixture equally among the six parts dough rounds. Top the filling with a mixture of shredded mozzarella, shredded provolone, and grated parmesan. (The six calzones should need a total of about two cups of the combined cheese mixture.) If you prefer not to mix the cheeses yourself, there are packaged pizza cheese mixtures in the dairy aisle that work well too.)

Fold one end of the dough over the other, forming a half-moon shape. Using a fork dipped in flour, press the edges together, sealing the calzones completely. Trim off any excess dough. Make three scores in each calzone to allow steam to escape.

Place the calzones on baking sheets lined with parchment or foil. Bake until golden brown, about 20 to 25 minutes.

To serve, place some tomato sauce in the center of each plate. Cut each calzone in half and place on top of the sauce.

I hope you enjoy this tasty twist on a traditional treat! (And that you don’t mind extreme alliteration.)

Visit again next week for a new, delicious kitchen-tested recipe made from easy-to-find ingredients. Till then, stay well, keep it about the food, and always remember to kiss the cook. ;-)