flyinglentris
Disabled and Retired Veteran
Chicken Cordon Bleu Calzone:
Ingredients:
1) Chicken half breast - 1
2) Cream cheese - 3 rectangular pieces (2 tblspns.)
3) Canadian bacon - 2 slices
4) Mozzarella cheese, shredded - 1/8 cup
5) Basil - 1 tspn.
6) Bread Flour - 1 cup
7) Bread Crums - as required
8) Active dry yeast - 1/4 Oz.
9) Sugar - 1 tbspn.
10) Honey - 2 tspns.
11) Water - 1/4 to 1/2 cup
12) Olive oil - 1 tblspn.
13) Sesame seed, white - 1 tspn.
14) Lemon zest - 1 tspn.
Procedure:
-- Filling Preparation --
1) Bake or fry the chicken half breast.
2) Cross cut the chicken into pieces.
3) Slice off 3 rectangular pieces of cream cheese.
4) Cut the Canadian bacon slices in half.
-- Crust Preparation --
5) Mix the yeast and sugar.
6) Add water at 90F and mix until sugar dissolves.
7) Stir in about 2 tblspns. of flour.
8) Cover and let stand until the yeast begins to foam up.
9) Add the olive oil, honey and remaining flour, then mix well.
10) Knead the dough.
NOTE: The dough should be elastic and soft without being sticky.
11) Form the dough into a ball and it rise (first rise).
12) After the dough rises and increases in size, punch it down.
13) Roll the dough ball into a 1/4" thick circular shape.
14) Allow the dough to rise again.
15) Preheat the oven to 350F.
-- Cook and Serve --
16) Place chicken pieces on one half the dough.
17) Place the cream cheese over the chicken.
18) Sprinkle on the basil.
19) Top with the Canadian bacon.
20) Cover with shredded cheese.
21) Wet the edges of the dough and fold over.
22) Use the tines of fork to seal the edges of the calzone.
23) Wet the upper surface of the calzone.
24) Sprinkle with bread crumbs.
25) Sprinkle with lemon zest and sesame seed.
NOTE: Softly pat the lemon zest in place, so that it sticks.
26) Bake the calzone until brown, about 30 to 40 minutes.
27) Plate the calzone.
28) Serve.
Ingredients:
1) Chicken half breast - 1
2) Cream cheese - 3 rectangular pieces (2 tblspns.)
3) Canadian bacon - 2 slices
4) Mozzarella cheese, shredded - 1/8 cup
5) Basil - 1 tspn.
6) Bread Flour - 1 cup
7) Bread Crums - as required
8) Active dry yeast - 1/4 Oz.
9) Sugar - 1 tbspn.
10) Honey - 2 tspns.
11) Water - 1/4 to 1/2 cup
12) Olive oil - 1 tblspn.
13) Sesame seed, white - 1 tspn.
14) Lemon zest - 1 tspn.
Procedure:
-- Filling Preparation --
1) Bake or fry the chicken half breast.
2) Cross cut the chicken into pieces.
3) Slice off 3 rectangular pieces of cream cheese.
4) Cut the Canadian bacon slices in half.
-- Crust Preparation --
5) Mix the yeast and sugar.
6) Add water at 90F and mix until sugar dissolves.
7) Stir in about 2 tblspns. of flour.
8) Cover and let stand until the yeast begins to foam up.
9) Add the olive oil, honey and remaining flour, then mix well.
10) Knead the dough.
NOTE: The dough should be elastic and soft without being sticky.
11) Form the dough into a ball and it rise (first rise).
12) After the dough rises and increases in size, punch it down.
13) Roll the dough ball into a 1/4" thick circular shape.
14) Allow the dough to rise again.
15) Preheat the oven to 350F.
-- Cook and Serve --
16) Place chicken pieces on one half the dough.
17) Place the cream cheese over the chicken.
18) Sprinkle on the basil.
19) Top with the Canadian bacon.
20) Cover with shredded cheese.
21) Wet the edges of the dough and fold over.
22) Use the tines of fork to seal the edges of the calzone.
23) Wet the upper surface of the calzone.
24) Sprinkle with bread crumbs.
25) Sprinkle with lemon zest and sesame seed.
NOTE: Softly pat the lemon zest in place, so that it sticks.
26) Bake the calzone until brown, about 30 to 40 minutes.
27) Plate the calzone.
28) Serve.