Download "Homemade Calzone Recipe - Chicken Parmesan Calzone"
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00:00:00
my oven's going up to 280 degrees aka00:00:03
angry mode all right00:00:06
[Music]00:00:10
hello everybody it's barry here hope you00:00:13
are well welcome to our kitchen all right um00:00:17
today i'm very excited indeed fairly00:00:19
recently i did a video00:00:21
my first stromboli it's kind of like a00:00:23
rolled up pizza you guys loving it00:00:25
now today i'm gonna make my first proper00:00:27
calzone00:00:28
i think it's calzone i had a friend00:00:29
called callum at college and he was like00:00:31
hey you're entering the calzone00:00:33
he's before his time calzone calzone00:00:35
you're entering the cat callum you were00:00:37
right mate00:00:38
just not gonna do a standard uh calzone00:00:40
i'm gonna try and do00:00:41
something a little bit inspired for my00:00:42
trip to the boston area massachusetts uh00:00:45
my friends00:00:46
cindy's my american mum sammy and bob00:00:48
they introduced me00:00:49
to chicken palm and it is sensational so00:00:53
simplistic just to get home from summer00:00:54
camp have that i got it a couple of00:00:56
times it just blew my mind00:00:58
i should do a video on that but no i'm00:01:00
going to kind of do a little cheat sway00:01:02
of a calzone chicken palm00:01:06
calzone one way around so yesterday was00:01:09
sunday my day of rest normally in fact i00:01:11
don't normally00:01:12
ever rest i'm quite a busy person i do00:01:14
things around the house which i clean in00:01:16
our oven get a lot of stick for our oven we try00:01:18
to clean it we have to get a00:01:19
professional oven cleaner out just00:01:20
couldn't get it all off00:01:22
we made our dough yesterday we got the00:01:24
big old bowl00:01:25
and some double o flour if you can get00:01:27
that it's kind of a secret agent of00:01:28
flour00:01:29
sieve it into a bowl with a pinch00:01:32
of salt mix that through just so it's00:01:34
nice and combined00:01:35
but to one side if you can get fresh00:01:38
yeast this is even better it's quite00:01:40
hard to get it in the uk but this is00:01:41
something i was taught on my pizza course you can00:01:43
add olive oil and sugars to your dough00:01:44
but this is like apparently the most00:01:46
authentic way00:01:47
i'm gonna say that everyone's gonna hate00:01:48
me get your water00:01:51
and it's gonna be cold normally it's00:01:53
lukewarm to get it working quicker00:01:55
but because we're going for an overnight00:01:57
uh proof with the dough it's going to00:01:58
develop the flavors more that was what i00:02:00
was told00:02:01
and i'm experimenting a lot with dough00:02:02
at the moment so that's what we did i00:02:03
have my wind-up scales making sure that00:02:05
i got00:02:06
14 grams which is two teaspoons of the00:02:08
yeast if it's fresh used to be a little00:02:10
bit less than that in fact a lot less00:02:11
than that00:02:12
let it dissolve and slowly pour it in00:02:14
after making a whale00:02:17
in the bowl with a flour stir it all in00:02:19
and start to make your dough00:02:21
it'll be a little bit rough at first as00:02:22
you know but just keep going till you00:02:24
got it nice and smooth now that is a lot00:02:25
of dough00:02:26
enough to make eight to ten uh pizzas in00:02:29
itself so it's up to you00:02:30
uh whether you just completely need it00:02:31
all together it will be quite rough00:02:33
by doing it with the fork anyway so you00:02:35
really want to get your hands in there00:02:36
and on a nice floured down surface work00:02:38
it away for about 10 minutes and you'll00:02:40
feel it in your hands it will00:02:41
as you keep adding more flour to it will00:02:43
kind of go less tacky and00:02:44
actually feel a little bit lighter and00:02:46
smoother and it's a really nice feeling00:02:48
when you get a nice shaped00:02:49
ball and then rested it with a tea towel00:02:52
on top once you're happy with your dough and00:02:54
it's nice and smooth it's had a little00:02:55
bit of a rest you can now cut it into00:02:56
portions so into six eight00:02:58
tens or even just one humongous pizza if00:03:00
you want i left mine overnight00:03:02
cling film on just completely left it00:03:05
and that is our dough00:03:07
ready and it smells like a brewery i00:03:09
always make00:03:10
such a mess when i'm making pizza dough00:03:13
hopefully with the pizzeria coming this00:03:15
year covid pending or maybe next00:03:17
who knows i'm really turning into a bit00:03:19
of a pizza nerd this year so i'm really00:03:20
trying to learn so much00:03:21
i can about pizza um i am got permission00:03:24
for mrs b00:03:25
to do a homemade pizza wood fired oven00:03:27
in our garden so00:03:28
i'm probably gonna do that in one bulk00:03:30
video and film it over00:03:31
like a few weeks and then just stick it00:03:32
up as one i don't like those videos that00:03:34
i do like this is like 10 parts00:03:35
okay it's just gonna be my my adventure00:03:38
in pizza oven-ness00:03:39
right dough is ready got one of my dough00:03:40
balls gonna knead it again bring it back00:03:42
to life a little bit smoothing it up00:03:44
that is so so soft and tender and it00:03:47
smells00:03:48
[Music]00:03:50
smells like an english pub i'm sorry if00:03:53
you're under the age of drinking but00:03:54
i really like the smell of beer and00:03:56
yeast and stuff so um00:03:58
oh homemade brewery should we do00:03:59
something like that i don't mean turning00:04:01
my house into a pub but i mean00:04:02
beers wow maybe but with that overnight00:04:06
proof i mean you say we can leave it00:04:07
another night it's gonna have some00:04:08
super tangy flavor i'm just gonna leave00:04:11
this a little bit of flour on top to one00:04:13
side00:04:14
and i'm going to talk to you about the00:04:15
chicken palm oh and the strawberry video00:04:17
i did um which is amazing by the way if00:04:18
you've never had one they're00:04:19
so nice people are like are you gonna do00:04:21
stromboli in the pizzeria um are you00:04:23
gonna are you gonna do calzone of course to me00:04:26
if it's the same amount of dough and00:04:27
you're just going to fold it or roll it00:04:28
up why the hell not you know it's really00:04:31
weird as well i'm getting some help00:04:33
but i am going to have to interview for00:04:34
a restaurant manager my keyword would be00:04:36
like do you have seal here on your spotify00:04:39
playlist00:04:40
hmm anyhow00:04:43
chicken tenders all right so00:04:46
chicken parmigiana oh my gosh it's00:04:50
a dinosaur or like bigfoot oh harry in00:04:52
the hendersons was an amazing movie then00:04:54
if you've ever seen that from the 80s so00:04:56
so good it's breaded chicken and00:04:59
if you want to make your own brilliant00:05:01
you could put some kentucky fried style00:05:03
chicken in it ah but it's so much easier you can buy00:05:06
these this is refrigerated ones you can00:05:07
get them in the freezer section as well00:05:09
but they must whichever you buy they00:05:11
must be cooked through fully okay00:05:13
just say it's on a barrier sill pack00:05:14
there is a sale on february00:05:16
and march for my cake stands silpats and00:05:19
the veggie prep kits because i'm going00:05:20
to not have any stock for a few months00:05:22
the veggie prep kits00:05:23
there's only a few left in america00:05:24
there's quite a lot coming to the uk00:05:26
but once they're gone until the summer00:05:28
that'll be it okay so it's just kind of00:05:29
like i'm going to say that a few times00:05:30
the next few videos00:05:32
of course if it's frozen let it go let00:05:34
it go00:05:35
um you would bake these a little bit00:05:37
longer that totally looks like an animal00:05:40
doesn't it00:05:41
have i bought kids ones amazing00:05:44
they're going in for 15 minutes because00:05:45
if it's frozen that was what i started00:05:47
seeing frozen it wasn't just a thing00:05:49
uh take a little bit longer like 1000:05:51
minutes longer00:05:52
all right so when it comes to my sauce00:05:54
it is in here i actually making my own00:05:56
homemade pizza sauce loads recently00:05:58
this is just some simmered down tomatoes00:06:00
they're super soft whizzed up with a00:06:01
little bit of garlic00:06:02
and basil that is literally it i'm sure00:06:05
there's loads of crazy concoctions00:06:06
um keep it in there i don't really keep00:06:09
it in this mug but i wanted to show you00:06:10
on the last video00:06:11
i'll show you how phoebe designed this00:06:13
t-shirt and then this arrived and if you00:06:15
wanted to support her in any way because00:06:16
she's really passionate about it00:06:17
she had some amazing feedback to the00:06:19
point where she was almost embarrassed00:06:21
um but thank you to the cells i can get00:06:23
her a stylist now rather than the tin00:06:25
four thing00:06:26
uh i don't want to tell her like how00:06:28
well it's done because i don't want her00:06:30
to00:06:31
feel embarrassed or something but i'm00:06:33
definitely going to put the rest of that00:06:34
into her savings so if you support it00:06:36
thank you so much and she's going to she00:06:38
wants to do like a t-shirt of the month00:06:39
on the channel so if you've got any00:06:40
ideas for t-shirts uh do let me know00:06:42
down below and um00:06:43
i'll get to try this calzone at the end00:06:45
and maybe we'll get her to say something00:06:47
but she's genuinely quite embarrassed by00:06:48
it so00:06:49
thank you if you supported that00:07:02
that is the sound of a pug seeing a00:07:05
horse00:07:06
all right so i've got some mozzarella00:07:07
diagon tear on there with our sauce the00:07:09
chicken tenders that are cooking and00:07:10
some parmesan which00:07:11
i used my veggie prep kit yesterday to00:07:13
make some dof when rash potatoes very00:07:15
nice indeed we ran out of cheddar cheese00:07:16
i was like oh sorry00:07:17
i'll shove some uh parmesan in there00:07:23
cheese oh this smells so good00:07:27
so if you did want to muck around with00:07:29
it though like different coatings00:07:30
i did see in the supermarket they had00:07:32
one that had like um salt and pepper00:07:34
on the breadcrumb too but of course if00:07:36
you're making it from scratch that's no00:07:37
worries as well all right but i'm trying00:07:39
to stay fairly true to my chicken palm roots i'm00:07:42
just getting it into little pieces like00:07:43
this and if it cools00:07:44
look i don't even want to cut that up00:07:47
that is literally a dog00:07:48
doesn't matter if it cools down work on00:07:50
your dough the one thing i will say00:07:53
i'm going to cook it on this tray and we00:07:55
need to get it nice and hot so i've kept00:07:56
my oven on00:07:57
you need the oven nice and hot so it can00:07:59
cook the bottom as well so i'm going to00:08:00
take that right up to pizza mode00:08:02
super hot oven shattering territory00:08:06
heat alarms setting off territory where00:08:07
we were here before boston00:08:09
boston give it a rest me00:08:13
literally a pug you could not defeat a00:08:15
horse00:08:16
okay maybe in cuteness yeah my oven's00:08:19
going up to 280 degrees00:08:21
aka angry mode all right have a piece of00:08:24
baking parchment ready we did this00:08:26
on the stromboli too i found this is a00:08:28
genius hack i don't know i don't i00:08:29
probably didn't come up with it00:08:30
um but just a way of transferring it so00:08:32
we're going to make our dough first of00:08:33
all00:08:34
it's already at room temperature so it's00:08:35
nice and easy so just get it into a00:08:38
circle about 10 to 12 inches00:08:41
all right and of course you can use a00:08:43
rolling pin too if you want00:08:44
completely up to you pick a side all00:08:47
right00:08:48
uh and you're gonna go with half of it00:08:50
okay so imagine there's a line along00:08:51
here00:08:52
because that's where you're going to00:08:53
fold it and just spoon some sauce on00:08:56
and again a bit like when you're making00:08:58
a pizza try to keep a little bit of a00:09:00
border00:09:01
so you can get that seal00:09:04
in place okay hey what folks it is quite00:09:07
surreal to have a herb00:09:08
named after you so freshly ripped basil00:09:12
here a blooming love basil the smell of it's00:09:15
so good it's so easy to grow your own as00:09:16
well00:09:17
this is from a packet in the supermarket00:09:18
but it grows in like a day i started00:09:22
buying parmesan in the supermarket i00:09:23
remember being like00:09:25
no they've got parmigiano-reggiano but00:09:27
not parmesan00:09:28
okay yeah that was me00:09:31
we're gonna take some mozzarella and00:09:33
just rip00:09:35
little pieces of it okay just stick it00:09:38
in between doesn't matter if it's like00:09:39
little shreds00:09:40
remember i did a video on homemade00:09:41
mozzarella that was super fun00:09:43
a little bit more parmesan reggiano on00:09:45
top and now00:09:47
yes we do fold it over and00:09:50
seal yeah00:09:53
hello rose into place so i'm just i00:09:56
don't know00:09:57
if there's actually a formal way that we00:09:59
do this00:10:00
i'm just going to push it together00:10:05
right i'm now going to transfer this00:10:06
onto baking parchment which i should00:10:08
have done a minute ago00:10:11
all right here's what's going to happen00:10:12
red hot pan uh on the preheated oven's00:10:15
coming out oven gloves are on00:10:16
sticking the calzone on it straight back00:10:18
in the tray i'll do my best to pan it00:10:21
if i can pan it whoa that's hot00:10:27
so then we slide that on there00:10:32
all right how's that doing00:10:36
nice okay spinning around00:10:46
yeah this always happens the heat alarm00:10:48
has gone off just open the oven00:10:51
so my extractor's coming on now it just00:10:54
sets it off because it's so hot the oven00:10:56
that's why i'm gonna make pizza outdoors00:10:57
soon all right it's to be a little bit00:10:59
loud sorry00:11:00
but it's nearly done um i'm just going00:11:03
to take it out apparently this is00:11:04
optional it's not something i00:11:06
could personally do but we're going to00:11:08
put some more cheese and sauce on the00:11:10
outer edge of it okay00:11:12
i think i just said it's not something00:11:13
i'd normally do it's not something i00:11:14
normally do because i've not made these00:11:15
before00:11:16
what i mean is it's not something i like00:11:18
the idea of i think it's it's all right00:11:20
as it is it's more like a pasty00:11:22
my heat alarm will go off in a minute oh00:11:24
my gosh00:11:26
oh that looks amazing00:11:33
this is fine mozzarella blobs00:11:36
no parmesan just mozzarella and sauce00:11:40
and then back in so we set our alarm off00:11:42
again only a couple more minutes now00:11:44
just to00:11:45
melt that mozzarella on there shiver me00:11:47
timbers00:11:48
just about done that looks amazing just00:11:50
waiting to get a little bit of color on00:11:52
that mozzarella00:11:53
now i've just done another one off00:11:55
camera a little bit neater and also this00:11:57
time brushed it with melted butter00:11:59
that's something that someone did tell00:12:00
me on my pizza course so i don't know00:12:02
if that'll make a difference but it's00:12:04
good to compare all right here we go00:12:07
oh my gosh that looks amazing and it00:12:10
fell off00:12:12
oh my gosh that's superb now i'm gonna00:12:14
quickly get that one00:12:16
on the hot tray back in there you don't00:12:18
need to see that00:12:20
that looks amazing00:12:24
[Music]00:12:30
it's been like an extra two minutes in00:12:31
there that's all it needed00:12:33
hot oven i'm so impressed with how this00:12:35
turned out and if i keep talking00:12:37
i'm gonna burn it00:12:40
i'm not sure if you can see it uh but00:12:42
i've just tried to get just a few little00:12:44
specks of like00:12:46
scorch marks i guess on the mozzarella00:12:47
so it melted but then just a little bit00:12:49
of char on there not too much i'm so00:12:53
excited to try this all right elon musk00:12:56
with your nasa top on00:12:58
hello how are you feeling about the um00:13:00
toaster00:13:01
t-shirt and magnet thank you very much00:13:03
for00:13:04
buying the t-shirts i didn't think it00:13:06
would get so many00:13:08
thank you can you get a stylus now yeah00:13:11
effectively it's kind of like a chicken00:13:12
tender00:13:13
uh pizza isn't it so we're gonna slice00:13:15
it down the middle00:13:18
and i guess you could have an extra pop00:13:20
ah can you see that00:13:22
look at that folks you could actually00:13:25
like have another dunking pot00:13:27
of uh marinara sauce to one side00:13:31
oh my gosh that mozzarella00:13:34
that is yummy that is amazing i love the00:13:37
combo of chicken palm anyway do you know00:13:39
you never had it really not really made00:13:41
it for the kids before like chicken00:13:43
you got the parmesan but the mozzarella00:13:45
the tomato sauce and the dough00:13:49
stonking stonking i just realized you're00:13:51
home schooling00:13:53
didn't you have like a zoom assembly or00:13:55
something and the heat alarm is going00:13:56
off it's like yeah00:13:57
daddy's cooking again check your level00:13:59
player no matter what your style the00:14:01
kitchen's for me simon's mustache goatee00:14:04
maybe all three00:14:09
and yes i did only make this because i00:14:10
wanted to say the word seal00:14:13
i'm not doing it but i will in a minute00:14:14
all right that's literally the reason00:14:15
i'm doing this00:14:17
the only reason i want a pizzeria is00:14:18
every time we make a calzone i'm gonna00:14:20
shout sealDescription:
How to make a homemade cazlone! This is actually a chicken parmesan (or chicken parm / chicken parmigiana) twist on a calzone. In this video we make the homemade pizza dough, proved overnight for a nice tangy taste, then cook it in a super hot oven stuffed with breaded chicken, pizza sauce, mozzarella and parmesan! This was simply incredible, it's really fun to make and i'll definitely be serving these in the pizzeria! Hope you try it! Subscribe for videos each week & press the bell button so you are notified of all new ones https://www.youtube.com/user/myvirginkitchen?sub_confirmation=1 Full recipe / write up https://barrylewis.net/recipe/chicken-parmesan-calzone/ Support me on Patreon https://www.patreon.com/mrbarrylewis Merchandise: Veggie prep kits UK https://www.amazon.co.uk/dp/B084Z9W7QY Veggie prep kits US https://www.amazon.com/dp/B084P5GRP7 Baking Mats UK https://www.amazon.co.uk/dp/B0849XF7Y7 Baking Mats US https://www.amazon.com/dp/B0849QHH3X Cake stand UK https://www.amazon.co.uk/dp/B089WK3B3C Cake stand US https://www.amazon.com/dp/B089WK2CNZ T-shirts & Mugs https://teespring.com/stores/mrbarrylewis-2 *************************************************** TWITTER - https://twitter.com/mrbarrylewis FACEBOOK - https://www.facebook.com/unsupportedbrowser INSTAGRAM - https://www.facebook.com/unsupportedbrowser WEBSITE - https://barrylewis.net/ PODCAST - https://soundcloud.com/mrbarrylewis ***************************************************
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- copy the video address (URL);
- select "Open Network Stream" in the "Media" item of VLC player and paste the link to the video into the input field;
- click on the arrow on the "Play" button and select "Convert" in the list;
- select "Video - H.264 + MP3 (MP4)" in the "Profile" line;
- click the "Browse" button to select a folder to save the converted video and click the "Start" button;
- conversion speed depends on the resolution and duration of the video.
For this purpose you need VLC-player, which can be downloaded for free from the official website https://www.videolan.org/vlc/.
How to play streaming video through VLC player:
To download streaming video via VLC player, you need to convert it:
Warning: this download method no longer works with most YouTube videos.
What's the price of all this stuff?
It costs nothing. Our services are absolutely free for all users. There are no PRO subscriptions, no restrictions on the number or maximum length of downloaded videos.