Calzanadas or Empazones?

Empanadas and calzones are very similar.  One is Spanish in origin, the other Italian.  The only real differences that I know of are the sizes and the type of dough that is used for each one.  They both can be either sweet or savory, and you can fill them with anything you like.  Empanadas tend to be a little smaller than calzones and are usually made with a dough that does not contain yeast, which makes them less doughy or bready and flakier.  When I made these, I just didn’t feel like making a yeast dough for the calzones, so I made them with a my basic empanada dough instead.  So … Are they calzanadas or empazones?

I made some pesto, cooked up a chicken breast, used up some leftover vegetables and added some mozzarella cheese to make these tasty calzanadas/empazones.  Then I served them with a little additional pesto sauce on the side and a cool, crisp barrel aged chenin blanc to make for a perfect spring meal out on the deck.

IMG_1693

Pesto Chicken and Vegetable Calzanadas

IMG_1687

This time when I made my pesto, I used some toasted pepitas instead of pine nuts for my pesto sauce.  Presto Pesto Chicken  You can use any kind of vegetables you like.  I used my leftover artichoke hearts, mushrooms, onions and then I added some grape tomatoes cut in half as well.

 

My Basic Dough

1 1/2 cups flour

6 TBSP cold butter, cubed

1 tsp salt

1 egg

5-6 TBSP heavy whipping cream

 

Mix the flour, butter and salt in a food processor until everything is crumbly.  Then add the egg and cream and continue to process until it forms into a dough ball.  Wrap the dough ball in plastic wrap and refrigerate for at least 30 minutes before rolling out and using.

Cut the chicken into thin strips and cook in olive oil.

IMG_1688

Cut the dough either in half or in quarters, depending on how large you want to make your calzones.  On a lightly floured surface, roll the dough out to about 1/4 ” in thickness, then spread the pesto sauce over the dough, leaving about 1″ around the edges.

IMG_1689

Top with mozzarella cheese, then the vegetables, followed by the chicken, with more cheese on top.

IMG_1690

Preheat the over to 375* F or about 185-190* C.

Carefully fold the dough over the filling and make a tight seal around the edges.  Then crimp the edges to seal them even more.  Once your pockets are made, make an egg wash and brush over the and around the calzone pockets.

IMG_1691

Bake for about 45 minutes or until the dough is golden brown and done.

IMG_1692

Now, mangia!  Serve them with a little extra pesto on the side and a good, crisp white wine.  Perfect.

IMG_1694

Stay safe and stay well Everyone!  ‘Til next time.

 

 

 

 

 

 

Unknown's avatar

Author: ajeanneinthekitchen

I have worked in the restaurant and catering industry for over 35 years. I attended 2 culinary schools in Southern California, and have a degree in culinary arts from the Southern California School of Culinary Arts, as well as a few other degrees in other areas. I love to cook and I love to feed people.

115 thoughts on “Calzanadas or Empazones?”

  10. Do you mind if I quote a couple of your articles as long as I provide credit and sources back to your webpage? My website is in the exact same niche as yours and my users would really benefit from some of the information you provide here. Please let me know if this alright with you. Regards!

    Like

    Reply

  12. Hi! Would you mind if I share your blog with my myspace group? There’s a lot of people that I think would really appreciate your content. Please let me know. Thanks

    Like

    Reply

  37. You could certainly see your enthusiasm in the work you write. The world hopes for more passionate writers like you who aren’t afraid to mention how they believe. All the time follow your heart.

    Like

    Reply

Leave a reply to inhiscare753 Cancel reply