Leftover Chicken And Cheese Calzone - cooking recipe

Ingredients

None None FOR THE DOUGH
4 tsp active dry yeast
1 tsp salt
1/2 tsp sugar
6 tbsp extra virgin olive oil
3 1/2 cups flour
None None FOR THE POMODORO SAUCE
2 tbsp extra virgin olive oil
2 medium onions, finely chopped
2 cloves garlic, finely chopped
2 1/2 cans (14 oz each) diced tomatoes
2 tbsp coarsely chopped fresh oregano
None None FOR THE FILLING
3/4 cup grated provolone or Cheddar cheese
3/4 cup grated good-quality Parmesan cheese, plus additional, for sprinkling
1/2 cup ricotta cheese
10 None fresh basil leaves, thickly sliced
2 cups shredded leftover roast chicken

Preparation

For the dough, place the yeast, salt, sugar, 2 tbsp of the extra virgin oil and 1 cup plus 2 tbsp warm water in a large bowl. Let stand for 15 mins until frothy.
Transfer to an electric mixer with a dough hook. Gradually add the flour on a low speed, mixing until the dough comes together.
Transfer to a lightly floured work surface. Knead for 8 mins, or until the dough is smooth and elastic. If you find the dough is still a little wet, sprinkle in more flour (the perfect dough is ready when you can poke your finger into it without any dough sticking to it).
Place dough in a large bowl. Cover with a damp cloth and let stand in a warm place to rise for 40 mins.
Gently press dough back down. Remove from bowl. Roll into 4 balls. Place on a nonstick baking pan. Cover with a damp cloth and let stand in a warm place to rise for 25 mins.
For the pomodoro sauce, heat oil in a large saucepan on medium-low heat. Cook onions and garlic for 10 mins. Add tomatoes; cook on medium heat for 25 mins. Fold in the oregano and season to taste. Cool.
Preheat the oven to 450\u00b0F. Place pizza stone or baking pan in oven and heat.
Sprinkle flour onto clean work surface. Roll out dough balls into 12-inch circles. Gently prick with a fork.
For the filling, mix all ingredients and season to taste.
Spoon pomodoro sauce on half of each dough round. Place one-quarter of the filling on the sauce, leaving a 3/4-inch border around the edge. Fold the other side over and push down on edges to seal. Pinch edges thoroughly, then pleat all the way round. Brush with remaining 4 tbsp extra virgin oil and sprinkle with additional Parmesan cheese
Transfer one at a time to the hot pizza stone or baking pan. Bake for 10 mins, or until lightly golden.