Hangover Cure – The Champion Calzone breakfast

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The Karaoke season is upon us. Meaning the alcohol levels are undoubtedly going to go up along with my vocal chords. Without a doubt, these full power nights come with a banging hangover and I have found a perfect remedy to kick mine away. It's super easy and can be made in advance as well.

Calzone is Italian stuffed bread, which is like a folded pizza. We are going to prepare a Breakfast Calzone, which is made with regular pizza dough stuffed with scrambled eggs, chicken, slices of potatoes and cheese.

Ingredients:

Pizza Dough – You can use store bought pizza dough or make your own. 

To make your own dough you will need – 4 cups of refined flour (maida), 2 tbsp of semolina and a pinch of salt. Add these ingredients to the food processor.

In a small bowl, add ¼ cup warm water + 2 tbsp of active dry yeast and 1 tbsp of sugar and combine well.

Add the yeast mix, 1 ¼ cup of cold water and 1 tbsp of olive oil and mix it up till it forms a ball. This will happen quickly ensure not to overmix.

Scrape the ball on a surface lightly dusted with flour and knead the dough for several minutes until smooth.

Place the dough in an oiled bowl and cover it with a cling wrap/damp cloth. Allow it to rise at room temperature. After an hour you will notice the dough has doubled in size. At this stage you can either store it in the fridge and use later or cut it into 8 equal sized balls for the calzone.

For stuffing the Calzone –

Scrambled Eggs – Your basic homemade eggs scramble with salt and pepper. You can also add some dried herbs if you like.

Potato slices – parboiled potato cut into slices.

Chilly sauce

Leftover Balsamic rosemary chicken (chicken + balsamic vinegar + garlic + honey + fresh Rosemary sprigs marinated overnight)

Cook this chicken on a pan and allow it cool before assembling it in the calzone.

Few sprigs of cilantro / coriander leaves

Grated cheese (parmesan, cheddar, processed whichever is less painful to get during the hangover)

To prepare the Calzone –

Dust flour on a surface. Roll out each dough ball into 8” circle for a big calzone and 6” for a smaller one.

Spread the chilly sauce on half the base; place the potato slices, spoon over the scrambled egg, chicken pieces, grated cheese and a few sprigs of cilantro. Ensure an inch of clear border at the edges to help seal the calzone.

Fold the top of the calzone and seal it at the other end with a fork (see the picture).

Using a knife, make slits on top of the calzone for the steam to release. You can even slit initials of the person who you are going to serve it to.

Brush it with olive oil/butter for a nice golden crust.

Bake in a pre heated oven at 180-200° for 15-20 mins until it has a golden brown crust and the stuffing is bubbling inside.

Serve hot. You can even cool them down completely, store in a freezer for upto 2 days and consume later.

The pizza dough recipe is quite hands on and you can even make a regular pizza using the dough. The dough can be made in advance and stored in the fridge. Instead of the chicken you can use sausages, ham, salami if that is handy.

Go ahead and try this one out, I guarantee it's going to knock that hangover out of the park. With the currently trending #BreakfastOfChampions this one is surely a champion of all.

P.S. Food enthusiasts, if you wish to get a taste of the behind the scenes action of the LiveInStyle.com dishes and more, you can follow me on Instagram. Enjoy!

Article and Images: Harsh Dixit

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