I call this a Polish smoked chicken calzone or calzone wedzonym kurczakiem serwatki (kahl-ZOH-neh van-JOH-nim koorr-CHAH-kyem sehrr-VAHT-kee) because I use dry curd cheese, caramelized onions, potatoes and whey, the liquid byproduct of the cheesemaking process. If you don't make your own farmers cheese, whole milk can be used in place of the whey. But making farmers cheese is so easy, I strongly encourage it. Besides, the whey lends a certain tang to the dough, almost like a sourdough but not as pronounced. Calzones and pizzas are all the rage in Poland and the rest of Eastern Europe even though other street food still holds sway.

Here is a larger photo of Polish Smoked Chicken Calzone Made with Whey Dough.

See Also

Pizza and Calzone Dough Recipe Made with Whey

Italian-Style Polish Bread Recipe Made with Whey

Polish Barley Soup Made with Whey - Krupnik

Ingredients

• Calzone Dough:
• 3 to 3 1/2 cups all-purpose flour
• 1 tablespoon instant or rapid-rise yeast
• 1/2 teaspoon salt
• 1 cup very warm whey or whole milk (120 to 130 degrees)
• 2 tablespoons olive oil
• Cornmeal
• Calzone Filling:
• 3 medium peeled and boiled potatoes, diced
• 1 large caramelized onion
• 6 to 8 ounces chopped smoked chicken leg meat
• 8 ounces crumbled dry curd or farmers cheese
• 6 ounces diced Provolone cheese
• 1/2 cup or more to taste bottled barbecue sauce
• Salt and pepper

• Prep Time: 30 minutes
• Cook Time: 30 minutes

• Total Time: 60 minutes
• Yield: 6 Smoked Chicken Calzones

Preparation

1. How to make the pizza dough: In a large bowl, whisk together 2 cups flour, undissolved yeast and salt. Stir in very warm whey or milk and olive oil. Add enough of the remaining flour (start with 1 cup) to make a soft dough. Knead on lightly floured surface until smooth and elastic, about 4 to 6 minutes. Cover and let rest for 10 minutes.
   
   
2. Heat oven to 400 Degrees. Lightly coat a large sheet pan with cooking spray and sprinkle with cornmeal. In a large bowl, mix together all filling ingredients. Season to taste with salt and pepper. Set aside.
   
   

1. How to assemble the calzones: Divide dough into 6 equal pieces. Roll each piece into a 7-inch circle. Place 1/6 of the filling on half of each circle. Fold dough over filling and pinch seam or press with tines of a fork to seal. Repeat with remaining dough and and filling, and transfer to prepared pan.
   
   
2. Make three 3/4-inch-long slits across the top of each calzone and lightly brush with olive oil. Cover and let rise in warm place until doubled in size, about 30 to 45 minutes. Bake for 25 minutes or until golden brown. Place on serving platter and brush with additional oil, if desired. Let cool slightly and serve.