Creamy Chicken and Broccoli Calzones by @bevcooks . Check out Bevs blog for more recipes! Link on her bio @bevcooks . What it took for 2 calzones: . for the dough: . 1 cup warm water * 1 tsp honey * 1 package dry active yeast * 2 1/2 cups all-purpose flour (may use flour of your choise) * 1 Tbs. extra-virgin olive oil * 1 tsp salt for the filling: * 1 tsp olive oil * 1 head garlic * 2 Tbs. butter * 2 Tbs. flour * 1 cup milk * 1 1/2 cups broccoli florets * 3 cups shredded chicken (leftover is fine! so is a rotis.) * 2 Tbs. lemon zest * coarse salt and freshly ground pepper . Instructions In a small bowl, mix 1/4 cup water with the honey and dry yeast. Let sit about 3 minutes until the yeast starts to bubble. In a bigger bowl, combine the flour and salt. Add the oil, the yeast mixture and the remaining 3/4 cup water. Mix to combine and knead the dough until it’s soft and elastic, about 5 minutes. Place the dough ball in an oiled bowl, cover with plastic wrap and let rise for an hour. After an hour, divide the dough into 4 balls. You can throw the leftover two in the freezer if you want, or keep going for 4 calzones. (just increase the filling) Place them into 4 smaller, oiled bowls and let rise another 15 minutes. Roll out each dough ball until it’s 10-12 inches in diameter, like a pizza. You’re ready for the filling! While the dough is rising, preheat oven to 425. Lop the stem end of the garlic off, exposing the cloves. Place inside a small square of aluminum foil, drizzle with oil, fold up and roast 35 minutes. In a small saucepan, melt the butter. Once the foam subsides, whisk in the flour. Continue to whisk about 2 minutes, until it starts to brown. Whisk in the milk and keep whisking until it thickens and get creamy. Toss in a pinch of salt and pepper. Transfer to a small food processor, add the roasted garlic cloves, and blitz until combined and gorgeous. Stick your finger in that. Uuuuuuuuuuugh. Adjust the oven to 375. Full recipe on her blog due to insufficient space for caption.

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Easy Recipesのインスタグラム(cookinwithmima) - 10月1日 01時40分


Creamy Chicken and Broccoli Calzones by @bevcooks
.
Check out Bevs blog for more recipes! Link on her bio @bevcooks
.

What it took for 2 calzones:
.

for the dough:
.
1 cup warm water
* 1 tsp honey
* 1 package dry active yeast
* 2 1/2 cups all-purpose flour (may use flour of your choise)
* 1 Tbs. extra-virgin olive oil
* 1 tsp salt

for the filling: * 1 tsp olive oil
* 1 head garlic
* 2 Tbs. butter
* 2 Tbs. flour
* 1 cup milk
* 1 1/2 cups broccoli florets
* 3 cups shredded chicken (leftover is fine! so is a rotis.)
* 2 Tbs. lemon zest
* coarse salt and freshly ground pepper
.

Instructions

In a small bowl, mix 1/4 cup water with the honey and dry yeast. Let sit about 3 minutes until the yeast starts to bubble.

In a bigger bowl, combine the flour and salt. Add the oil, the yeast mixture and the remaining 3/4 cup water. Mix to combine and knead the dough until it’s soft and elastic, about 5 minutes.

Place the dough ball in an oiled bowl, cover with plastic wrap and let rise for an hour.

After an hour, divide the dough into 4 balls. You can throw the leftover two in the freezer if you want, or keep going for 4 calzones. (just increase the filling) Place them into 4 smaller, oiled bowls and let rise another 15 minutes.

Roll out each dough ball until it’s 10-12 inches in diameter, like a pizza. You’re ready for the filling!

While the dough is rising, preheat oven to 425.

Lop the stem end of the garlic off, exposing the cloves. Place inside a small square of aluminum foil, drizzle with oil, fold up and roast 35 minutes.

In a small saucepan, melt the butter. Once the foam subsides, whisk in the flour. Continue to whisk about 2 minutes, until it starts to brown. Whisk in the milk and keep whisking until it thickens and get creamy. Toss in a pinch of salt and pepper. Transfer to a small food processor, add the roasted garlic cloves, and blitz until combined and gorgeous. Stick your finger in that. Uuuuuuuuuuugh.

Adjust the oven to 375.

Full recipe on her blog due to insufficient space for caption.


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