Chicken Broccoli Calzones Food

EASY CHICKEN CALZONES

Steps:

• Place baking stone in oven. Heat oven to 425°F. Let stone heat in oven 30 minutes.
• On pizza peel sprinkled with cornmeal, unroll dough. Spread ricotta cheese evenly over dough to about 1/2 inch from edge. Sprinkle with herbs de Provence. Sprinkle chicken over half of dough; top chicken with cheese blend.
• Fold dough in half over filling to form pocket; press edges to seal. Slide calzone onto heated baking stone.
• Bake 18 to 20 minutes or until golden brown. Cool 10 minutes before serving.

CHICKEN AND BROCCOLI CALZONES

Steps:

• In a large bowl, stir together the broccoli, tomato sauce, olive oil, shredded chicken, cheese and fresh basil.
• On a lightly floured surface, divide dough into four pieces. Roll each piece into a 10-inch circle. Carefully place one circle on a lightly greased baking sheet. Spoon a fourth of the chicken mixture onto half of the circle. Brush edges of dough with water; fold dough over filling and pinch edges to seal. Repeat with remaining dough and filling.
• With a sharp knife, make a small slash on each calzone; this will let any steam escape. Beat egg and water; brush over calzones. Bake at 400°F (200°C) for 18-22 minutes or until golden brown.

CHICKEN BROCCOLI CALZONES

Steps:

• Cook broccoli according to package directions; drain. Sprinkle with sage; set aside. In a large saucepan, saute onion in oil until tender. Add garlic; cook 1 minute longer. Remove from the heat. Stir in the broccoli, chicken, cheese, basil and raisins; set aside., On a lightly floured surface, divide dough into four pieces. Roll each piece into a 10-in. circle. Carefully place one circle on a lightly greased baking sheet. Spoon a fourth of the chicken mixture onto half of the circle. Brush edges of dough with water; fold dough over filling and pinch edges to seal. Repeat with remaining dough and filling. , With a sharp knife, make two slashes on each calzone. Beat egg and water; brush over calzones. Bake at 400° for 18-22 minutes or until golden brown.

BROCCOLI AND CHEESE CALZONES

Steps:

• Preheat the oven to 425. In a med bowl, mix the broccoli, green onions, ricotta, gorgonzola, parmesan and fontina. Season to taste with salt and pepper.
• Sprinkle a large baking sheet with flour. Unfold the dough and gently stretch and/or roll the dough to an 11-inch square; cut the dough in half diagonally, forming 2 triangles. Place half of the filling in the center of each traingle. Fold one side of each triangle over the filling, forming 2 triangle calzones. Press the edges of the dough to seal. Cut 3 slits in the top of each to allow steam to escape.
• Bake the calzones for about 15 minutes, until golden brown. Serve hot with marinara poured on top or on the side to dip.

BROCCOLI AND CHEESE CALZONE

Steps:

• In a medium bowl, combine ricotta, mozzarella and broccoli. Mix well. Season with salt and black pepper.
• Roll dough out to a 12-inch circle. Spread cheese filling over 1 side of circle, to within 1-inch of the edge. Lift 1 side of dough and fold over so that it meets the other side, forming a half moon, and pinch the edges together to seal.
• Preheat oven to 400 degrees F.
• Transfer calzone to a large baking sheet sprinkle the top with cheese. Bake 15 minutes, until puffed up golden brown. Let stand 5 minutes before slicing.

BROCCOLI CALZONES

Steps:

• In a large nonstick skillet, heat oil over medium. Add onion; cook until softened, 4 to 5 minutes. Add broccoli, garlic, and pepper flakes. Cook, stirring occasionally, until liquid has evaporated, 5 to 7 minutes. Transfer to a medium bowl; set aside to cool.
• Preheat oven to 400 degrees. Form calzones: Divide dough into 8 equal pieces. On a lightly floured surface, stretch each piece out, first to a 3-by-4-inch oval, then stretch again, this time to a 6-by-8-inch oval. (Let dough rest a few minutes if too elastic to work with.)
• Stir cheeses into cooled broccoli mixture; season generously with salt and pepper. Assemble calzones: Spread a rounded 1/2 cup broccoli mixture over half of each piece of dough, leaving a 1/2-inch border; fold over to form a half-moon. Press edges to seal. With a paring knife, cut 2 slits in the top of each calzone.
• Using a wide metal spatula with a thin blade, transfer calzones to 2 baking sheets lined with parchment or waxed paper; reshape if needed.
• Bake until golden, about 25 minutes. Serve with tomato sauce, if desired.

CHICKEN AND BROCCOLI (CHINESE TAKEOUT STYLE)

Steps:

• Slice the chicken against the grain into thin bite-size pieces, no thicker than 1/4" (1/2 cm), transfer into a medium-size bowl. Add the marinade ingredients. Stir to mix well. Let sit for 10 minutes while preparing other ingredients.
• Combine all the sauce ingredients in a bowl. Stir to mix well.
• Bring 1/3 cup of water to a boil in a large nonstick skillet over medium-high heat. Add the broccoli and cover. Steam until the broccoli just turns tender and the water evaporates, about 40 to 50 seconds. Transfer the broccoli to a plate. Wipe the pan with a paper towel held in a pair of tongs if there's any water left.
• Add the oil and swirl to coat the bottom. Spread the chicken in the skillet in a single layer. Allow to cook without touching for 30 seconds, or until the bottom side is browned. Flip to cook the other side for a few seconds. Stir and cook until the surface is lightly charred and the inside is still pink.
• Add the garlic and ginger. Stir a few times to release the flavor and fragrance.
• Return the broccoli to the pan. Stir the sauce again to dissolve the cornstarch completely and pour it into the skillet. Cook and stir until the sauce thickens, about 1 minute. Transfer everything to a plate immediately.
• Serve hot with steamed rice or boiled noodles as a main dish.

CHICKEN AND BROCCOLI CALZONES

Steps:

• Preheat the oven to 450ºF. Coat two baking sheets with cooking spray or olive oil.
• Pat the broccoli dry, then combine it with the chicken, mozzarella, and pesto in a large bowl. Season with salt and pepper to taste.
• On a lightly floured surface, roll out half of the dough into a 12 inch round. Mound half of the filling onto one half of the round, leaving a 1 inch border along the edges. Brush the edges with water. Fold the other half of the round over the filling and press or pinch the edges to seal. Repeat with the remaining dough and filling.
• Transfer the calzones to the prepared baking sheet. Using a sharp knife, cut 5 slits diagonally across the top of each calzone. Brush oil over the top and sprinkle with coarse kosher salt. Bake until golden, about 15 minutes.
• Meanwhile, heat marinara sauce in a medium saucepan over medium-low heat until hot, stirring occasionally. Serve alongside calzones.

CHICKEN, CHEESE, AND BROCCOLI CALZONE

Steps:

• Position oven rack in middle position; preheat to 450°.
• Pat broccoli dry and toss with mozzarella, chicken, and pesto; season to taste with salt and pepper.
• On a floured counter, roll out dough to 12-inch round, about ¼ inch thick.
• Mound filling over half of dough, leaving a 1-inch border around edge.
• Brush edges of dough with water.
• Fold other half of dough over filling and press edges to seal.
• Grease baking sheet with 1 tablespoon oil; slide wide spatula under calzone and tranfer to baking sheet.
• Use sharp knife or kitchen shears to cut 5 slits diagonally across top.
• Brush remaining oil over top and sprinkle with coarse salt.
• Bake 15-20 minutes, until golden.
• Cool briefly, cut into slices and serve.

CHICKEN BROCCOLI CALZONES

Steps:

• 1. Cook broccoli according to package directions; drain. Sprinkle with sage; set aside. In a large saucepan, saute onion and garlic in oil until tender. Remove from the heat. Stir in the broccoli, chicken, cheese and basil; set aside.
• 2. On a lightly floured surface, divide dough into four pieces. Roll each piece into a 10in. circle. Carefully place one circle on a lightly greased baking sheet. Spoon one-fourth of the chicken mixture onto half of the circle. Brush edges of dough with water; fold dough over filling and pinch edges to seal. Repeat with remaining dough.
• 3. With a sharp knife, make two slashes on each calzone. Beat egg and water; brush over calzones. Bake at 400 degrees for 18-22 minutes or until golden brown.

CHICKEN BROCCOLI CALZONES RECIPE - (4/5)

Steps:

• 1. Cook broccoli according to package directions; drain. Sprinkle with sage; set aside. In a large saucepan, saute onion and garlic in oil until tender. Remove from the heat. Stir in the broccoli, chicken, cheese, basil and raisins; set aside. 2. On a lightly floured surface, divide dough into four pieces. Roll each piece into a 10-in. circle. Carefully place one circle on a lightly greased baking sheet. Spoon a fourth of the chicken mixture onto half of the circle. Brush edges of dough with water; fold dough over filling and pinch edges to seal. Repeat with remaining dough and filling. 3. With a sharp knife, make two slashes on each calzone. Beat egg and water; brush over calzones. Bake at 400° for 18-22 minutes or until golden brown.