Greek Inspired Four Cheese Calzones - Revision history

Toast at 15:02, 27 July 2009

2009-07-27T15:02:37Z

Toast at 00:59, 9 March 2008

2008-03-09T00:59:38Z

Toast at 00:48, 9 March 2008

2008-03-09T00:48:27Z

Toast: New page: category:Iron Chef SA 026:Multi-Week Single Dish Battle category:Greek category:Dinner category:Italian category:Chicken category:Cheese [[Category:Toast's Recipe...

2008-03-09T00:47:51Z

New page: category:Iron Chef SA 026:Multi-Week Single Dish Battle category:Greek category:Dinner category:Italian category:Chicken category:Cheese [[Category:Toast's Recipe...

New page

[[category:Iron Chef SA 026:Multi-Week Single Dish Battle]] [[category:Greek]] [[category:Dinner]] [[category:Italian]]

[[category:Chicken]] [[category:Cheese]] [[Category:Toast's Recipes]]

Submitted by [[:Category:Toast's Recipes|Toast]]

I opened up the flyer looking for my inspiration and not two pages in was a giant spread of cheese on sale. Featured prominently in the display was one of my favorite somewhat different cheeses, Mizithra. For those who haven't had it it's a tangy salty greek goat's milk cheese. Flakier and more pungent than feta it is a really different sort of taste.

Somehow wanting to do something greek turned into something more mediteranean which then turned into something cross cuisine and here we are.

I decided to go with several larger calzones but you could just as easily make 6 more individual lunch sized ones.

==Ingredients==

===Pizza Dough==

*1 pack of yeast, which is 2 1/4 teaspoons of yeast if you have a big jar and
*1 tsp of sugar,
*proof for ten minutes in 1c warm water

*2 3/4 cups Flour
*Olive Oil
*Salt

===Filling===
*Chicken (I used two medium breasts and it would have made enough for 4 healthy appetites)
*Tomato (5 small ones)
*Onion
*Garlic
*Bell Peppers (there were no green ones on sale unfortunately)
*Cheese (I used)
**Mizithra
**Feta
**Mozzarella
**Parm

==Method==

===Dough Making===

*Apologies I ran out of camera batteries and went to get new ones while the dough was rising, hence no pictures.

*Toss it in your kitchenaid with the dough hook and add flour gradually (and a pinch of salt)

*and add olive oil gradually once the dough starts clinging, generally takes about 1tbsp or more to get a nice consistency

*Leave it in a warm place to rise a bit, punching down once or twice.

*It should look something like this when you're ready to go.

[[image:calzone-dough.jpg]]

===Marinate the Chicken===

*I marinated the chicken breasts in lemon juice, basil, oregano and garlic
*Make sure you get them chopped fairly small so you can fit the pieces into the calzones
*Leave it for a while to let the flavour soak in.

[[image:calzone-mari.jpg]]

===The Filling===

I was going for a more rustic country sort of meal so I went for a chunkier filling, if you want to go for a more pizza sauce
consistency it works too.

[[image:calzone-cheese1.jpg]]

*Shave, grate, or whatever until you have a bowl full of small cheese pieces

[[image:calzone-cheese2.jpg]]

*Chop your tomato, onions, bell peppers and anything else you want to throw in. Spinach would be great too but it wasn't on sale so per the rules I couldn't include it. I ended up running mine through the mini chopper once or twice to get the right chunkiness level.

[[image:calzone-reds.jpg]]
[[image:calzone-tomchop.jpg]]

*Get your garlic and onion fragrant then add your chicken including some of the lemon juice.

[[image:calzone-toomuchchicken.jpg]]

*Note: I marinated way too much chicken but needed to go out and knew I'd have no time to cook it for about two days so I threw it all in, you don't need anywhere near this much for your filling.

[[image:calzone-toomuchchicken2.jpg]]

*Once the chicken is cooked stir in your tomatoes and about half your cheese. I ended up having to chop a bit more tomato.

[[image:calzone-tom-cheese.jpg]]
[[image:calzone-tom-cheese-bird.jpg]]

*Add peppers and anything else as well

[[image:calzone-bellpeps.jpg]]

Other suggestions to add in, cucumber, mushrooms, shrimp etc...

===Baking===

*Roll out your dough into the appropriate sized circles for the sizes you want to make.

*Fill to make them bulge but not explode

[[image:calzone-fill.jpg]]

*Be careful not to overfill.

[[image:calzone-fill2.jpg]]

*Use a beaten egg wash over the top to get a nice golden crust, make sure you slit the top for steam escaping.

[[image:calzone-prebake.jpg]]

*Bake 425F for 15-25 minutes until golden brown and crispy (depends largely on size)

==The Money Shot==

They'll be really hot when you get em out, I hate to cut this one open to eat it, but rounds 2 and 3 were of the pick up and eat variety.

[[image:calzone-goldengoodness.jpg]]
[[image:calzone-filling1.jpg]]

Tasty goodness!

[[image:calzone-money.jpg]]

@@ Line 1: / Line 1: @@
-[[category:Iron Chef SA 026:Multi-Week Single Dish Battle]] [[category:Greek]] [[category:Dinner]] [[category:Italian]]
+[[category:Iron Chef SA 026:Multi-Week Single Dish Battle]] [[category:Greek]] [[category:Dinner]] [[category:Italian]] [[category:Featured Recipes]]
 __NOEDITSECTION__
 [[category:Chicken]] [[category:Cheese]] [[Category:Toast's Recipes]]

@@ Line 3: / Line 3: @@
 [[category:Chicken]] [[category:Cheese]] [[Category:Toast's Recipes]]
 Submitted by [[:Category:Toast's Recipes|Toast]]
 I opened up the flyer looking for my inspiration and not two pages in was a giant spread of cheese on sale. Featured prominently in the display was one of my favorite somewhat different cheeses, Mizithra. For those who haven't had it it's a tangy salty greek goat's milk cheese. Flakier and more pungent than feta it is a really different sort of taste.
@@ Line 8: / Line 13: @@
 Somehow wanting to do something greek turned into something more mediteranean which then turned into something cross cuisine and here we are.
-I decided to go with several larger calzones but you could just as easily make 6 more individual lunch sized ones.
+Unfortunately due to the rules and the fact that I couldn't find eggplant or spinach on sale anywhere it became a bit less greek that I'd originally planned, but the flavour was definitely still distinctly greek. I decided to go with several larger calzones but you could just as easily make 6 more individual lunch sized ones.
@@ Line 57: / Line 62: @@
 ===Marinate the Chicken===
-*I marinated the chicken breasts in lemon juice, basil, oregano and garlic
+*I marinated the chicken breasts in lemon juice, basil, oregano and garlic.
 *Make sure you get them chopped fairly small so you can fit the pieces into the calzones
 *Leave it for a while to let the flavour soak in.
@@ Line 70: / Line 75: @@
 [[image:calzone-cheese1.jpg]]
-*Shave, grate, or whatever until you have a bowl full of small cheese pieces
+*Commit Fromagicide by shaving, grating, chopping or whatever until you have a bowl full of small cheese pieces for your filling.
 [[image:calzone-cheese2.jpg]]
@@ Line 102: / Line 107: @@
 *Roll out your dough into the appropriate sized circles for the sizes you want to make.
-*Fill to make them bulge but not explode
+*Fill to make them bulge but not explode. Start by laying down a bed of your cheese blend then spread your topping over it making sure to keep away from the edges so that you can get a tight seal when you fold it over.
 [[image:calzone-fill.jpg]]
-*Be careful not to overfill.
+*Be careful not to overfill, then fold over and seal tightly with a fork or some such.
 [[image:calzone-fill2.jpg]]
@@ Line 119: / Line 124: @@
 ==The Money Shot==
-They'll be really hot when you get em out, I hate to cut this one open to eat it, but rounds 2 and 3 were of the pick up and eat variety.
+They'll be really hot when you get em out, I had to cut this one open to eat it, but rounds 2 and 3 were of the pick up and eat on the run variety for those who like that sort of thing.
 [[image:calzone-goldengoodness.jpg]]
 Tasty goodness!
 [[image:calzone-money.jpg]]