Freshly made calzone dough filled with chicken, artichoke hearts, ricotta, parmesan and mozzarella cheese. These calzones are simply wonderful. Find out how easy it is to make your own dough!
It’s August my friends and that means my mom brain switch goes on and I can’t help but bring you a fun and easy recipe that will bring everyone to the table. This recipe serves up to eight because these calzones are B-I-G! When I pulled them out of the oven, they reminded me of the calzones from d’Bronx in KC. Umm, maybe not quite that big, but close and so yummay!
A couple days ago I didn’t have children old enough to be involved in all kinds of activities causing me to be all “What are we going to do for supper?!” Then I got all sign-up happy and now my calendar looks alarmingly full. We now have a 3 year-old in dance, a 4 year-old that wants to be in soccer, and a 5 year-old that is heading off to Kindergarten and according to him doesn’t want his days filled up anymore than they already are! Oh to be 5 again! He is excited to make new friends, learn new things, but more importantly is pretty concerned we have not found any cool pencil boxes for his school supply list.
Between that and my 4 year-old belting out Hey There Georgie Girl in public, don’t be alarmed by the fact that I randomly LOL. It’s just a thing you do when you have a 3, 4, and 5 year-old and I think it is socially acceptable.
What is also totally acceptable is making these fabulous chicken, artichoke, and 3 cheese calzones for supper and then eating the leftovers the next night! Leftovers are great after reheating them on a smoker!
Fast Facts: Artichokes are one of the highest antioxidant-containing foods. Polyphenols are among the antioxidants present in artichokes. Antioxidants are important for our bodies to reduce oxidative stress and in turn reducing our risk for cardiovascular disease and other chronic health problems.
A study performed in Italy and published in 2014 researched the effects of a diet high in polyphenols and long chain polyunsaturated fatty acids in adults with an elevated BMI. Participants included in the study had a BMI anywhere from 27-35 and their ages ranged from 35 to 70 years. Naturally occurring foods high in polyphenols were used to increase consumption in the diet of research participants, including artichokes, decaffeinated green tea, dark chocolate, and decaffeinated coffee. The results showed that diets high in polyphenols led to a decrease in oxidative stress as well as reduced triglyceride and cholesterol levels in a fasting state and following meals.
Annuzzi, G. et al. (2014). Diets Naturally Rich in Polyphenols Improve Fasting and Postprandial Dyslipidemia and Reduce Oxidative Stress: a randomized controlled trial. The American Journal of Clinical Nutrition. 99(3): 463-471.
- 1¼ cup water 110-115℉
- 1 pkg or 2¼ teaspoons dry active yeast
- ½ teaspoon granulated sugar
- 1 teaspoon salt
- 3 cups all-purpose flour +/- 1-2T and dusting work surface
- 1½ tablespoons olive oil
- 1 cup ricotta cheese
- 1 cup mozzarella cheese
- ½ cup Parmesan cheese
- 2 cups cooked, shredded chicken
- ¼ teaspoon dried oregano
- ¼ teaspoon black pepper
- ¾ cup artichoke hearts
- 1 egg, beaten
- Topping: coarse salt, parmesan cheese (optional)
- In a medium mixing bowl, add warm water (110-115℉) and yeast. Let sit for 5 minutes. Add sugar and stir ingredients together.
- Add salt, flour, and olive oil. Combine ingredients and knead for 10 minutes. If using a stand-up mixer, attach dough hook and run for 5 minutes on medium-low speed instead of kneading by hand. Add tablespoon of flour or two if dough is sticky when removing from mixer. Form dough into a ball shape.
- In a medium bowl, add 2 teaspoons olive oil. Rub bottom of dough with oil from bowl and then flip over and repeat for the top side. Lay dough in bowl and cover loosely with saran wrap.
- Allow dough to double in size for 45-50 minutes.
- While dough is rising, combine calzone filling ingredients from ricotta to artichoke hearts in a medium bowl. Combine and refrigerate until ready to use.
- Punch dough down. Divide into 4 equal parts and form into balls.
- On a floured surface, roll dough balls into 4 equal ovals about ¼'' thick.
- Add 2 heaping spoonfuls to one side of dough and fold other half over. Pinch edges together well and seal together using fork as shown in picture above. Transfer calzones using 2 metal spatulas to parchment lined baking sheets.
- Brush egg wash over top of each calzone.
- Bake calzones for 15-18 minutes.
- Top with pinch of coarse salt and parmesan cheese if desired.