Feb 26
2010

Whole Wheat Calzone Recipe with Chicken, Red Chard & Gorgonzola Cheese

Whole Wheat Calzone Recipe with Chicken, Red Chard & Gorgonzola Cheese

Forgive me for veering off on a tangent in the first sentence of the post, but I just can’t help myself. To say that I am proud of Canada, and my countrymen and women, would be an understatement. With the sound win by the Canadian women’s hockey team, Canada broke its previous winter Olympics gold medal count record. But it’s not just about the medals. Rather, it is the spirit with which the Canadian athletes and hometown fans celebrate the honor. As the Canadian maple leaf was hoisted high above the hockey rink, every Canuck in the arena sang the national anthem as though their lives depended on it – with exuberance, with jubilance, and with heartfelt pride. And me? Well, I simply could not stop smiling through my joyful tears (yes, I cry at those Proctor & Gamble ads, too).

What do calzones have to do with the winter Olympics? Absolutely nothing, except that we were eating them as the Canadian women skated to victory. With a whole wheat crust, sauteed chicken, slightly charred chard (yes, I am proud of myself for that one), and savory Gorgonzola, this calzone makes for a healthy and substantial meal.

Preheat oven to 450 degrees F. Place a pizza baking stone on a rack in the lower third of the oven and heat for 30 minutes. On a rack underneath or above the pizza stone (arranged so that it does not interfere with the pizza stone and calzone), place an empty metal broiler rack.

Cut 1 skinless, boneless chicken breast into 1/2-inch pieces. Heat 1 teaspoon olive oil in a large skillet set over medium-high heat. Add the chicken, season with 1/2 teaspoon salt and 1/2 teaspoon freshly ground black pepper, and cook until the chicken is barely cooked. The chicken will cook further when baked in the calzone, so you don’t want to overcook it at this stage. Set the chicken aside.


Using a 1-pound bunch of red chard, thinly slice the leaves crosswise and discard the stems.


Heat 2 teaspoons olive oil in the same large skillet over medium heat. Add the chard, season with 1/4 teaspoon each of salt and pepper, and cook until the chard is just wilted, 2 to 3 minutes.

For the dough, I used 1 pound of Zoe Francois and Jeff Hertzberg’s master recipe from their new book, Healthy Bread in Five Minutes a Day. . If using this recipe, make the dough, refrigerate it, and then cut off 1 pound (about the size of a large grapefruit) of the dough. It is not necessary to let the dough rise for 90 minutes on the pizza peel when making calzones, flatbreads, and pizzas. This calzone would also work well using my pizza crust recipe. It requires some kneading, but uses ingredients that are found in most pantries.

On a well-floured surface, roll the dough into a 1/8-inch thick circle. Place the chicken, chard, and 2 ounces crumbled Gorgonzola cheese on half of the dough.


Brush the edges with water, fold the unfilled portion of dough over the filling, and press to seal the edges.

Using your hands, carefully transfer the calzone to a pizza peel covered in cornmeal. Brush the surface of the calzone with water. Cut three slits in the dough, making sure the cuts go all the way through the top layer of dough.

With a quick jerk, slide the calzone onto the baking stone. Quickly pour 1 cup of hot water into the broiler rack and close the oven door immediately.

Bake for about 25 minutes, or until the crust is golden brown. Let rest for about 5 minutes before slicing. Serve.


Other calzone recipes:

Yum Sugar’s Easy Spinach & Italian Sausage Calzone
Stephen Cooks’ Jambalaya Calzone
Baking and Books’ Easy Three Cheese Broccoli Calzones
For the Love of Cooking’s Personal Calzones

Whole Wheat Calzone with Chicken, Red Chard & Gorgonzola Cheese

3 tsp olive oil, divided
1 boneless, skinless chicken breast, cut into 1/2-inch pieces
3/4 tsp salt, divided
3/4 tsp freshly ground black pepper, divided
1 lb red chard, leaves thinly sliced crosswise & stems discarded
1 lb of Zoe Francois’ master whole-grain loaf recipe or Cookin’ Canuck’s pizza dough recipe
Flour for rolling
2 oz. Gorgonzola cheese, crumbled
Water
Cornmeal for pizza peel

Preheat oven to 450 degrees F. Place a pizza baking stone on a rack in the lower third of the oven and heat for 30 minutes. On a rack underneath or above the pizza stone (arranged so that it does not interfere with the pizza stone and calzone), place an empty metal broiler rack.

Heat 1 teaspoon olive oil in a large skillet set over medium-high heat. Add the chicken, season with 1/2 teaspoon salt and 1/2 teaspoon freshly ground black pepper, and cook until the chicken is barely cooked. The chicken will cook further when baked in the calzone, so you don’t want to overcook it at this stage. Set the chicken aside.

Heat 2 teaspoons olive oil in the same large skillet over medium heat. Add the chard, season with 1/4 teaspoon each of salt and pepper, and cook until the chard is just wilted, 2 to 3 minutes.

For the dough, I used 1 pound of Zoe Francois and Jeff Hertzberg’s master recipe from their new book, Healthy Bread in Five Minutes a Day. If using this recipe, make the dough, refrigerate it, and then cut off 1 pound (about the size of a large grapefruit) of the dough. It is not necessary to let the dough rise for 90 minutes on the pizza peel when making calzones, flatbreads, and pizzas. This calzone would also work well using my pizza crust recipe. It requires some kneading, but uses ingredients that are found in most pantries.

On a well-floured surface, roll the dough into a 1/8-inch thick circle. Place the chicken, chard, and Gorgonzola cheese on half of the dough. Brush the edges with water, fold the unfilled portion of dough over the filling, and press to seal the edges.

Using your hands, carefully transfer the calzone to a pizza peel covered in cornmeal. Brush the surface of the calzone with water. Cut three slits in the dough, making sure the cuts go all the way through the top layer of dough.

With a quick jerk, slide the calzone onto the baking stone. Quickly pour 1 cup of hot water into the broiler rack and close the oven door immediately.

Bake for about 25 minutes, or until the crust is golden brown. Let rest for about 5 minutes before slicing. Serve.

Makes 3 to 4 servings.

Printable recipe


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{ 33 comments… read them below or add one }

1 Krissy @ The Food Addicts February 26, 2010 at 5:29 am

goodness, this calzone looks mighty healthy (minus the cheese, i guess). but nicely done. we did a calzone once but we didnt add enough cheeze so it didn't ooze out as nicely as yours.

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2 BumbleVee February 26, 2010 at 6:49 am

did you notice the men's hockey team sitting there totally unresponsive? I was shocked and thought they were downright rude…. buggers…. the least they could have done was to smile or clap a bit or something…but, nope… not them. Then again…maybe they are afraid they won't be able to pull off their win….

And, then poor Joannie…. good for her holding it together for her skate… me too… so proud of the athletes and their attitudes… well, except for those hockey players…

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3 Karina Allrich February 26, 2010 at 9:43 am

I have to say- this really made me miss calzones! Yours look delicious. :-)

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4 Divina Pe February 26, 2010 at 1:32 pm

These calzones are fantastic Dara. Love the flavors and the combinations. I just love blue cheese.

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5 Nicole February 26, 2010 at 1:34 pm

This calzone looks amazing! I have mastered chicken rolls, so now I think I need to try calzones. I have made them in the past but haven't used water to keep it closed so it turned into a very tasty disaster! I need to get that book, I've heard great things about it.

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6 5 Star Foodie February 26, 2010 at 1:45 pm

This calzone sounds fabulous with gorgonzola! My husband would absolutely love it!

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7 marla {family fresh cooking} February 26, 2010 at 1:54 pm

Congrats to your team! That is so exciting. Equally exciting is the look of this calzone… great job here. I bet it tastes fab! Tasty ingredients and well balanced meal, love it!

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8 Claudia February 26, 2010 at 2:43 pm

I love a good calzone and yours is so grand with the cheese and chicken… and melty and substantial -perfect fare for these winter games. I am thoroughly enjoying the games – don't keep a medal count – just love when someone does something especially well done. And now yearning for Vancouver.

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9 Bob February 26, 2010 at 2:50 pm

I loooove calzones. Looks great!

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10 Cajun Chef Ryan February 26, 2010 at 4:21 pm

This Calzone looks wonderful!

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11 Pam February 26, 2010 at 5:14 pm

Way to go Canadians! The calzone looks delicious! I'm guessing that's Swiss chard. I will have to try calzones now!

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12 citronetvanille February 26, 2010 at 5:24 pm

Didn't know you were Canadian! well they sure do how to handle ice and snow. Your calzone is a great way to celebrate! very appetizing!

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13 foodcreate February 27, 2010 at 12:43 am

This calzone sounds I love calzones delcious and aroma to die for

Thank you for sharing your recipe :)

Have a great day ~

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14 Amanda aka Hannahbanana February 27, 2010 at 5:06 am

Ohhhh the gorgonzola! Great recipe…I'd make it with chicken for Jens…and maybe just a few extra veggies for me. Either way, its over the top!

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15 Kalyn February 27, 2010 at 9:20 pm

Go Canada!

And the calzones look fantastic too.

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16 pegasuslegend February 27, 2010 at 11:55 pm

This calzone looks amazing! love the chicken…will try

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17 Barbara Bakes February 28, 2010 at 2:43 am

What a great healthy Calzone! It's a nice way to sneak in more veggies!

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18 Christine February 28, 2010 at 7:07 am

The whole wheat calzones are healthy and yummy. I'd like to have one for my daily lunch.

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19 Jamie February 28, 2010 at 3:32 pm

I love calzones and I have never attempted to make them healthy! Your recipe looks fabulous!

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20 Jennifer February 28, 2010 at 4:00 pm

PROUD Canadian here too!!!!! :)

i am loving the looks and sounds of this healthy calzone!!yummmm

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21 Trix February 28, 2010 at 4:01 pm

You should be proud of Canada! They did amazing. Also I love your calzones, as chard is a fave of mine.

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22 Cherine February 28, 2010 at 5:12 pm

This calzone looks perfect and yummy!!

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23 Mary February 28, 2010 at 5:48 pm

You have every right to be proud of your country. You can also be mighty proud of your calzones. They not only look good they're actually good for you. I really like to visit here. I always find something new. Have a great day. Mary

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24 Catherine February 28, 2010 at 9:28 pm

Oh this looks so yummy! You have such a nice site, I'm so happy I found it! Have a great week!

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25 Mother Rimmy March 1, 2010 at 4:42 am

I love that you've used whole wheat it this calzone. I can't wait to try it.

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26 Table Talk March 2, 2010 at 2:32 am

Congrats on the hockey win yesterday! So fitting for the closing day of the olympics in Canada. Heartfelt singing in the stands had me tearing up too!
This calzone is worth cheering for as well.

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27 denise, the prime magpie March 2, 2010 at 5:59 pm

Oh my heavens — you had me at "gorgonzola." Fabulous!!

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28 Miranda March 5, 2010 at 1:16 am

This looks spectacular.
I just made Meatball and Pepperoni Calzone. I am a huge fan of any form of stromboli or calzone.
Well done!!!

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29 Tracy May 20, 2010 at 8:25 pm

Mmm, delicious and healthy…my kind of meal!

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30 ivoryhut May 21, 2010 at 4:49 am

Healthy and filling, too. What a great combination of flavors in the filling!

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31 Maggy @ ThreeManyCooks May 22, 2010 at 1:01 am

I am a huge fan of calzones. This looks so good, and I love the fillings. Would make for a perfect dinner.

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32 Michelle @ Brown Eyed Baker May 24, 2010 at 4:17 pm

I love calzones, these look great!

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33 How To: Simplify May 24, 2010 at 9:01 pm

I would love to have one of these calzones for dinner tonight…you are making my stomach grumble. This looks delicious!

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