CHICKEN CALZONES

Preparation Method :

• For the covering, sift the refined flour with salt and make a well in the centre. Dissolve the yeast in lukewarm water along with some sugar and pour into the well. Mix.
• Make a soft dough using water as required. Cover with a damp cloth and set aside at room temperature till it doubles in size.
• Preheat the oven to 200°C/400°F/Gas Mark 6. Grease a baking tray with one tablespoon   oil.
• Knock back the dough lightly, divide into four equal portions and roll out each portion into a one-inch thick round. Set aside for about twenty minutes in a warm place.
• For the filling, heat the   oil in a pan; add the garlic and saute for one minute. Add the onions and continue to saute till translucent.
• Add the capsicum and chicken and saute for three to four minutes. Stir in the tomato concasse and cook till well blended.
• Add the chilli flakes, mixed herbs, jalapeno chilli, salt and crushed peppercorns. Mix well, remove from heat and set aside to cool.
• Divide the mixture into four portions and spread each portion over a pastry round. Fold over into a half-moon shape. Press the edges together to seal and place on the greased tray.
• Bake for about 45 minutes till golden brown. Brush with melted butter and serve hot.