You can make many variations of this, but if you follow the weekly menu this dish is part of, you should use the leftovers from "Creamy Chicken Spaghettini" as the filling for the calzone. Of course, you can make your own filling if you don't follow the weekly menu, or use other leftovers you have in the refrigerator.
Ingredients
- 2 ½ dl plain white flour
- 1 tsp dry yeast
- 1 pinch salt
- 1 dl lukewarm water
- 1 handful parmesan
Method
- Mix together flour, dry yeast, salt and lukewarm water in a bowl and knead the dough for about 10 minutes.
- Let the dough rise for about 30 minutes under a cloth in a warm place. Sometimes I set the oven on the lowest heat and let it rise directly in the oven under a cloth. Or you can place the bowl on a rack over the sink and fill the basin with warm water.
- Roll the dough into a circle and place it on a baking sheet lined with parchment paper. On one side, place the filling and grated Parmesan. You can substitute Parmesan with grated yellow cheese, mozzarella, or cheddar if you like. Fold the dough over the filling, press the edge down with a fork and make small holes in the top.
- Bake in the middle of the oven at 250 degrees for about 10-15 minutes. Serve with a small salad of chopped cherry tomatoes, fresh basil, garlic, and onion. Otherwise, you can make a salad with whatever you have in the refrigerator. Feel free to explore your own fridge!
