Chicken and mushroom calzone

Chicken and mushroom calzone


1 calzone dough recipe

150g chicken breast, cubed
150g of sliced green onions (8)
150g sliced mushrooms Paris


25g butter
1 cup 2% milk
50g parmesan
25g flour
1 egg yolk
Salt and pepper 


Preheat the oven at 400F

Put the butter in the pan, cook shallots and chicken
Cook the mushrooms aside
Mix all ingredients together
Add the béchamel sauce over the mixture

For the béchamel:

Melt butter, add flour and milk. Keep stirring tracing an "8.”
Remove from heat and add the egg yolk and stir quickly. Add salt, pepper, and Parmesan.

Use a cookie cutter to cut the dough for each calzone, add the mixture over the calzone, and brush edges with egg white to glue together. Add egg white on the calzone. Pierce the calzone with a fork.

The mixture is also great for risotto, with fresh pasta or pasta stuffing.

Calzonnes can be frozen. Bake for only 10 minutes, cool on a rack and then freeze. Place frozen calzones on a parchment-lined cookie sheet and bake in a preheated 400F oven for 10 minutes.

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