Published: by Absolutely Recipes, in the Birds recipes category.

Chicken and Leek Calzone Recipe.

Ingredients:

For the Dough:

2 1/4 cups all-purpose flour
1 teaspoon instant yeast
1 teaspoon sugar
1 teaspoon salt
2 tablespoons olive oil
3/4 cup warm water

For the Filling:

2 chicken breasts, cooked and shredded
2 leeks, washed and sliced
2 cloves garlic, minced
1 cup shredded mozzarella cheese
1/2 cup grated Parmesan cheese
1/4 cup chopped fresh parsley
Salt and pepper to taste
Olive oil for brushing

Recipe Instructions:

Prepare the Dough:

In a large mixing bowl, combine the flour, instant yeast, sugar, and salt.
Make a well in the center and add the olive oil and warm water.
Stir until a dough forms, then knead the dough on a lightly floured surface for about 5-7 minutes until smooth and elastic.
Place the dough in a greased bowl, cover with a clean kitchen towel, and let it rise in a warm place for about 1 hour, or until doubled in size.

Prepare the Filling:

In a skillet, heat a drizzle of olive oil over medium heat.
Add the sliced leeks and minced garlic to the skillet and sauté until softened, about 5-7 minutes.
Add the shredded chicken to the skillet and cook for an additional 2-3 minutes until heated through.
Season the filling with salt and pepper to taste, then remove from heat and let it cool slightly.

Assemble the Calzone:

Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
Punch down the risen dough and divide it into two equal portions.
On a lightly floured surface, roll out each portion of dough into a circle, about 10-12 inches in diameter.
Place half of the chicken and leek filling on one side of each dough circle, leaving a border around the edges.
Sprinkle the shredded mozzarella cheese, grated Parmesan cheese, and chopped fresh parsley over the filling.
Fold the other half of the dough over the filling to create a half-moon shape.
Use a fork to press down and seal the edges of the calzone.

Bake the Calzone:

Carefully transfer the assembled calzones to the prepared baking sheet.
Brush the tops of the calzones with olive oil.
Use a sharp knife to make a few small slits on the top of each calzone to allow steam to escape.
Bake in the preheated oven for 20-25 minutes, or until the calzones are golden brown and crispy.

Serve:

Remove the Chicken and Leek Calzones from the oven and let them cool slightly before serving.

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