Calzone with zucchini and chicken

Preparation steps

• Stuffing
• Wash the chicken, dry it and cut it into smaller cubes, season with salt (vegeta), pepper and turmeric and leave it to marinate for 15 minutes.
• Peel an onion and cut it into small cubes. Just wash the zucchini if ​​they are young, cut off the top and stem and cut into 1 x 1 cm cubes. Peel a squash, grate it and cut it into cubes.
• Heat 2 tablespoons oil and add marinated chicken. Fry until it gets a nice color. Remove the meat from the pan and cover it with aluminum foil. Fry the onion in the same oil until it becomes glassy, ​​then add the zucchini and then the tomatoes. Fry. Add spices: salt / vegeta, pepper and a little turmeric. Add the meat and fry a little more until the vegetables are soft. Add the parsley leaf and cool.
• Calzone
• Sift flour, mix dry yeast and salt. Make a hole in which to pour oil and warm water in which a teaspoon of sugar has been previously dissolved. Mix with a spatula or mixer with spirals, then process the dough with your hands on a board until it becomes elastic. Put it in a bowl sprinkled with flour, cover with cling film and let it rise. After half an hour the dough is ready for further processing.
• Divide the risen dough into 6 parts. Lightly coat the large baking sheet (preferably the black one purchased with the stove) with oil (fingers). Roll out each piece of dough round (or similar to a round shape), put 3-4 tablespoons of the filling on the bottom half and sprinkle with grated gouda. Fold the dough into a crescent, twist the edges of the dough and press with a fork. Coat each calzone lightly with milk. Bake on high heat until golden brown.