These aren’t really calzones, but Frank suggested that they would be improved by fillings like salami and provolone, or eggplant parm, or sausage and peppers, that are traditional to calzones, instead of the chicken and peas that the recipe recommended. He might be right. But the basic technique is worth sharing.
I found this recipe in a book that I took out of the library called Sheet Pan Suppers. The recipe looked good and pretty simple, so I jotted down the basics before returning the book. It caused me to add frozen puff pastry to my grocery list. I had never used it before and this was a perfect excuse to try it.
1 sheet of frozen puff pastry, defrosted
1 cup shredded cooked chicken
1/2 cup frozen peas
1/2 cup basil pesto
beaten egg, Parmesan cheese, pepper for coating
1. Defrost one sheet of puff pastry. This should take about a half hour.
2. Using a generous amount of flour on your board, unroll the sheet and cut it into 4 equal parts. Using a rolling pin, roll each square into a rectangle ( about 5″ by 7″.)
3. Mix the chicken, pesto and peas together.
4. Place 1/4 of the chicken mixture on each rectangle of pastry. Fold over to cover the chicken and seal the edges with a fork dipped in flour. Puff pastry is sticky!
5. Brush the surfaces with beaten egg, and sprinkle with some grated Parmesan and black pepper.
6. Bake in a pre-heated 400 degree oven for about 20 minutes, until brown and crispy. Best hot right out of the oven.
These were good, but we both felt that they were missing something. Frank said that the missing “something” was flavor. I liked them better than he did. The technique, however, with a more flavorful (i.e. Italian!) filling, is worth repeating.