What better way to use leftovers than tucked inside a golden crust topped with ooey gooey cheese? Tonight, that's just what we did!
Tonight we had leftover chicken and broccoli and added provolone and mozzarella cheese, but you can add almost anything you like! Literally anything, ham, sausage, bacon, spinach, tomato, peppers, mushrooms, and almost any kind of cheese! I follow this simple formula, one handful meat, one handful cheese, and one handful of veg... simple!
You can use prepared pizza dough or bread dough, but dough is literally so simple, I make it a lot. Just make sure you have about an hour to let it rise.
Start with 1 cup of warm water, 2 teaspoons of dry/active yeast and one tiny squirt of honey OR a pinch of sugar. Park this on the counter and give the yeast 10 minutes to bloom (wake up). After 10 minutes it will look like this:
Nice and foamy and ready to rock that dough! Add 2 tablespoons of olive oil to the water and yeast and add that whole thing to 3 cups of flour and 2 teaspoons of salt. I used my processor to mix the dough (quick!!), but you can use a bread machine or do it by hand. Mix until everything is smooth and combined.
I knead my dough for about 2-3 minutes. You could knead for 10-15, but I'm too impatient. Oil the dough with spray or olive oil, cover, and let it sit and double in size for about an hour.
When the dough is ready, divide into 4 equal parts (or more for smaller calzones). Form dough into a flat circle with your hands and roll out with a rolling pin until it's about the size of a frisbee. FILLING!! I started with 2 slices of provolone cheese, topped with handful of chicken, a pinch of red onions, handful of broccoli, and topped with another handful of mozzarella! Put filling on half of your dough so you can fold the other half over the top and seal the sides together. I used a tiny but of water on my fingertip to dab on the perimeter of the dough to help it stick together.
Set your oven to 400 degrees. Transfer the calzones on to a baking sheet and brush with egg-wash (egg and water). Put some slits in the crust to let out steam. To put these over the top, I added a sprinkle of grated parmesean cheese to the crust, and it was totally worth it! My calzones were humongous, and took about 25 to 30 minutes to cook. If yours are smaller, they may only take 15-20 minutes.
When you see a golden brown crust and a warm bubbly filling, you'll know they're done!
We had some left over red sauce for dipping on the side. You can use what ever you like! The better the sauce, the better the calzone! One of these could easily serve 2 for dinner, or 3-4 as an appetizer. I live in a locker room full of hungry boys, so we each managed to devour one entire ginourmous calzone... Gremlin style.
Leftovers never looked so good!
What better way to use leftovers than tucked inside a golden crust topped with ooey gooey cheese? Tonight, that's just what we did!
Tonight we had leftover chicken and broccoli and added provolone and mozzarella cheese, but you can add almost anything you like! Literally anything, ham, sausage, bacon, spinach, tomato, peppers, mushrooms, and almost any kind of cheese! I follow this simple formula, one handful meat, one handful cheese, and one handful of veg... simple!
You can use prepared pizza dough or bread dough, but dough is literally so simple, I make it a lot. Just make sure you have about an hour to let it rise.
Start with 1 cup of warm water, 2 teaspoons of dry/active yeast and one tiny squirt of honey OR a pinch of sugar. Park this on the counter and give the yeast 10 minutes to bloom (wake up). After 10 minutes it will look like this:
Nice and foamy and ready to rock that dough! Add 2 tablespoons of olive oil to the water and yeast and add that whole thing to 3 cups of flour and 2 teaspoons of salt. I used my processor to mix the dough (quick!!), but you can use a bread machine or do it by hand. Mix until everything is smooth and combined.
I knead my dough for about 2-3 minutes. You could knead for 10-15, but I'm too impatient. Oil the dough with spray or olive oil, cover, and let it sit and double in size for about an hour. 
When the dough is ready, divide into 4 equal parts (or more for smaller calzones). Form dough into a flat circle with your hands and roll out with a rolling pin until it's about the size of a frisbee. FILLING!! I started with 2 slices of provolone cheese, topped with handful of chicken, a pinch of red onions, handful of broccoli, and topped with another handful of mozzarella! Put filling on half of your dough so you can fold the other half over the top and seal the sides together. I used a tiny but of water on my fingertip to dab on the perimeter of the dough to help it stick together. 
Set your oven to 400 degrees. Transfer the calzones on to a baking sheet and brush with egg-wash (egg and water). Put some slits in the crust to let out steam. To put these over the top, I added a sprinkle of grated parmesean cheese to the crust, and it was totally worth it! My calzones were humongous, and took about 25 to 30 minutes to cook. If yours are smaller, they may only take 15-20 minutes.
When you see a golden brown crust and a warm bubbly filling, you'll know they're done!
We had some left over red sauce for dipping on the side. You can use what ever you like! The better the sauce, the better the calzone! One of these could easily serve 2 for dinner, or 3-4 as an appetizer. I live in a locker room full of hungry boys, so we each managed to devour one entire ginourmous calzone... Gremlin style.
Leftovers never looked so good!
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