Peri Peri Calzones



500g chicken breast
2 tbsp Supreme Garlic Paste
1 tbsp Supreme Black Peppercorns
5 Supreme Whole Red Chillies
½ cup premium finest tomato paste
1 cup ketchup
⅓ cup lemon juice
½ cup Supreme Peri Peri Seasoning
Salt to taste
1 cup finely chopped mixed coloured peppers
3 cups grated mozzarella
1 tbsp Sugar

6 cups bread flour, and extra for dusting
2 cups warm water
2 tbsp olive oil & extra to coat the bowl
1 tbsp sugar
1 tsp salt
2 ½ tbsp yeast
Whisked egg/ milk


Fill a saucepan with water, garlic paste, black pepper and whole red chillies. Bring to a boil over high heat. Add chicken breast and cook until fully cooked through. Using a slotted spoon, remove the chicken and set aside to cool. Once fully cool, shred the chicken and set aside. In another bowl, mix together tomato paste, ketchup, lemon juice, peri peri seasoning, salt to taste, mixed coloured peppers, mozzarella, sugar and shredded chicken. Set aside. Make the dough; in a large bowl, add warm water, olive oil, sugar, salt and yeast. Set aside for 15-20 minutes to let the yeast activate. Then mix in flour and knead into a smooth dough. Coat the bowl with oil, add dough and cover. Set aside in a warm place to rise for 2 ½ hours or until double in size. Dust the surface with flour and tip out the dough and divide the dough into 8 balls. Take 1 ball (cover the rest) and divided into 8 equal balls. Then roll each ball into 3 ½ – 4 inch circles and fill with a heap tbsp of mixture. Brush edges with water. Fold over and press the edges to seal. Pleat the edges by folding and twisting till the end. Brush the top with milk or eggs. At this point you can freeze them. To bake: preheat oven to 180 c. Place calzones on a lined baking tray and bake for 12-15 minutes or until golden brown. Serve immediately.

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