A delightful and healthier twist on classic calzones, perfect for a balanced meal.
Cook the ground chicken, onion, garlic, and zucchini in a non-stick frying pan until the chicken is fully cooked and the vegetables are tender.
Ensure the chicken is broken into small pieces for even cooking.
Add the tomato sauce, oregano, basil, pepper, and red pepper flakes to the pan. Simmer uncovered until the mixture thickens.
Stir occasionally to prevent the sauce from sticking to the pan.
Remove the pan from heat and let the mixture cool slightly. Stir in the mozzarella and parmesan cheeses.
Cooling the mixture prevents the cheese from melting too quickly.
In a mixing bowl, combine the whole wheat flour, all-purpose flour, baking powder, and salt. Create a well in the center.
Sift the dry ingredients for a smoother dough.
Mix the canola oil and milk in a small bowl, then pour into the well of the dry ingredients. Stir until just combined.
Avoid overmixing to keep the dough tender.
Turn the dough onto a floured surface and knead gently. Divide into 8 portions and roll each into a 6-inch circle.
Use a light touch when kneading to avoid tough dough.
Place a portion of the filling on one side of each dough circle. Fold over and seal the edges with a fork. Cut small slits on top.
Ensure the edges are sealed well to prevent leakage.
Place the calzones on a greased baking sheet. Brush with milk and bake at 400°F until golden brown.
Rotate the baking sheet halfway through for even browning.
Serve the calzones warm. Enjoy your delicious and healthy meal!
Pair with a fresh salad for a complete meal.
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