We love making our own calzones and pizzas in our home. I love it because I know there are no icky chemicals going into our food. My son loves it, because he gets to create his own meal, and my husband loves it because, well, because he gets fed. This recipe will make anywhere from 6 large calzones to 12 mini calzones.
I’m a big fan of chicken Marsala and caramelized onions, so one day a few years back I decided to turn it into a calzone. It worked!! I hope you enjoy these calzones as much as I do!
Before you see the step-by-step pictures I have posted to go along with the directions; I would like to take a moment to share something with you. I cannot roll out any type of dough into a circle. I’ve been making calzones, pizzas, and pies for more years than I would like to admit to, but I still cannot roll anything out into something that resembles a circular shape. I really do not know why. My sweet grandmother tried so many times to teach me when it came to rolling out pie crusts, but I could never roll my dough out into a circle. I guess I’m an abstract artist when it comes to rolling out dough.
Chicken Marsala Calzones with Caramelized Onions
- 2 T Extra virgin olive oil
- 3 tsp sugar
- 2 large onions sliced
- 8 oz sliced baby bella mushrooms (regular mushrooms work just fine too)
- 2 cloves minced garlic
- 3/4 c Marsala wine
- 2 chicken breasts baked and shredded
- 1/2 tsp pepper
- Parmesan cheese
- Asiago cheese
- Mozzarella cheese
- water to help seal calzones
- 1 batch Pizza/Calzone dough
Before you begin making the filling. Make your calzone dough first. It is a really easy and quick dough recipe to make.
In a large sauté pan, add the extra virgin olive oil, sliced onions, sugar, and salt. Allow onions to caramelize on medium-low heat. This will take some time, so be patient.
Once the onions have caramelized, add the mushrooms and cook until softened. Then, add the garlic and cook for a few more minutes. Once mushrooms are cooked, add the Marsala and cook until the wine is reduced and absorbed into the onions and mushrooms.
When the wine has reduced, add the shredded chicken breasts to the pan, and combine with the mushrooms and onions. At this point I like to add 1/4-1/2 cup more of Marsala (sometimes I just pour rather than measure). I really like to taste the Marsala a bunch in this, but if you don’t leave out this last 1/4 cup.
The filling for the calzones is finished, so remove the pan from the heat, and allow the filling mixture to cool a little bit while you get the dough that you prepared earlier. You can make your calzones any size you want. Just flour your working area and rolling pin, so that the dough does not stick.
Take some of your dough, and roll it into something that resembles a circle (See what I mean about not being able to make a circle?) Place some of your shredded Asiago and Parmesan cheese in the center of the dough.
Then place some of your Marsala chicken and caramelized onion filling on top of the cheeses. Finally top with shredded mozzarella cheese.
With a pastry brush, brush some water along the bottom half edge of the dough. Taking the top half, gently stretch the dough and meet the top edge with the bottom edge, and press together to seal.
Starting on the left side of your calzone, fold the left side up towards the top of the calzone. It should look like the picture above.
Then tuck the part of the dough you folded up, under the calzone. Right now you are “really” sealing the dough, so that the inside cheese won’t leak out.
Tuck and fold the dough all the way around the calzone to complete the seal. I’m so sorry if I’m not explaining this in the best way. I made these step-by-step pictures to help fill in where my directions/words are lacking.
Once you have finished creating your calzones, place them on a cookie sheet, pizza pan, or cooking stone. Make sure the area is either greased, or you can sprinkle some semolina flour onto the surface (this is what I do).