"For the filling"
1 kg boneless chicken thighs, skin removed
1 tablespoon salt
2 medium onions (200g), finely chopped
3 cloves of garlic, minced
1 tablespoon dried oregano
2 tablespoons fresh thyme
3 tablespoons olive oil
1 tablespoon paprika
Melted butter for brushing
All-purpose flour for dusting
1 recipe basic dough (see page 35)
1 cup grated mozzarella cheese (100g)
2 egg yolks, lightly beaten for glazing
"For the filling"
1 kg boneless chicken thighs, skin removed
1 tablespoon salt
2 medium onions (200g), finely chopped
3 cloves of garlic, minced
1 tablespoon dried oregano
2 tablespoons fresh thyme
3 tablespoons olive oil
1 tablespoon paprika
Melted butter for brushing
All-purpose flour for dusting
1 recipe basic dough (see page 35)
1 cup grated mozzarella cheese (100g)
2 egg yolks, lightly beaten for glazing
Prepare the filling: season the chicken with salt
Place it in a saucepan and add the remaining ingredients
Bake over low heat, stirring occasionally with a wooden spoon, until the chicken is tender (about 20 minutes)
Increase the heat to medium and let it brown for about 10 minutes
Remove from heat, let cool, debone, and shred the meat. Reserve
Preheat the oven to 250°C (very hot)
Brush a large baking dish with melted butter and dust with flour. Reserve
Dust a smooth surface with flour
Divide the dough into four portions
With a rolling pin, open each portion of dough to obtain a circle with a diameter of 20 cm
Distribute the filling among the dough circles and top with cheese
Glaze the edge of the dough with some of the beaten egg yolk
Fold the dough over the filling, uniting the edges
Press the edges together with your fingers
Place the calzones in the baking dish and glaze with the remaining egg yolk
Bake in the preheated oven until golden (about 25 minutes)
Serve immediately
404 calories per serving.
