Monday, January 16, 2012

Braided Chicken Alfredo Calzone

Uh huh, I know you’re thinking about how awesome that calzone looks. And it’s totally okay if you are drooling right now.  
This is one of my favorite things to make in the kitchen.  Pretty much anything with Alfredo sauce and veggies is going on my favorites list.  And I definitely fill this calzone up with a ton of veggies too (cause it’s one of the only times I can get my husband to eat some).
In this calzone I did steamed broccoli, fresh zucchini and tomatoes, grilled chicken, shredded cheese and the best Alfredo sauce one has ever tasted.  I use Ree’s recipe for Alfredo sauce every time I need an Alfredo sauce. (I swear, angels sing every time you eat this sauce.)
Recipe for Dough:
2 1/2 to 3 cups flour 
1 tablespoon sugar
1 teaspoon salt
1 tablespoon dry milk powder
2 1/4 teaspoons (1 pkg) yeast
3 tablespoons oil
1 cup very warm water
Combine 1 cup of the flour, sugar, salt, milk powder, and yeast in a large bowl. Add the
warm water and oil and mix.
Stir in remaining flour slowly until dough is soft but not sticky.
Knead until smooth.
Let the dough rest for at least 30 minutes before rolling it out flat, and cutting it to make the braided calzone.
Bake at 375 for about 20-25 minutes, or until the crust is lightly browned, and the inside sauce is bubbly.
You can fill the calzone with any ingredients that you love. And the braiding makes the calzone look like something from a pizzeria.

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