Fall grocery shopping is a challenging thing to do. Pretty colors, beautiful shapes, aromatic smells are tempting to put more and more produce in the shopping cart. And pumpkins are the best tempters. You stop by them looking how pretty they are, and the cheering orange color and the cute lines. The next thing you know it is in your shopping cart. First, you decorate your kitchen or house with it and then thinking what to cook with it.

Pumpkin has never been on my favorite list to cook dinner with. And I’m not much into pumpkin desserts either, especially into a beloved pumpkin pie. No matter where I tried it, I still don’t like it. Too pumpkiny, if this is a word at all. But savory pumpkin recipes are something I enjoyed to experiment with for the past couple of years.

After many years of trying new recipes and experiments, I collected the must make fall recipes collection. I’m very excited to share with you one of my favorite fall savory pumpkin recipe.

Goat cheese pumpkin galette with caramelized onions and super flaky parmesan pie crust. Everything is in this sentence! Imagine the flakiest pie crust with savory hints of freshly grated parmesan cheese and infused with thyme leaves. Top it with fresh and flavorful goat cheese. Spice it up with soft and tender caramelized in your favorite white wine onions. And finish it off with slightly sweet but savory roasted pumpkin slices. The only thing that this pumpkin galette is missing is the glass of delicious wine you cooked onions with.

It is absolutely delicious. So many complex flavors complimenting each other. Even the person who is not much into pumpkins will fall in love with this fall pumpkin galette. Every single year I make it and enjoy it until the last flaky crumb on the plate.

I encourage you to give this savory pumpkin galette recipe a try. Maybe it will become a staple fall recipe in your house too.

Happy Baking 😉

Pumpkin Galette Tips and Tricks:

• Cutting the pumpkin is a real struggle. Watch Chef Tip – How to prepare a Pumpkin to safely peel and prep pumpkins.
• Use freshly grated parmesan cheese. It tastes whole lot differently!
• The secret taste in this galette is sauteed Make sure not to brown them. Low and slow is the key.
• Use only the good Never cook with the wine you wouldn’t drink! I cook with Sauvignon Gris.
• Melt the butter for brushing in the same pan you cooked onions. First, less cleaning. Second, butter infuses the leftover aroma.
• The galette can be refrigerated, but I doubt you’ll need to. The galette is good for 4 people, but two of us can finish it in one day.

If you make this recipe, please share your picture with me by tagging it #thepuretaste on Instagram. Or share your results in the comment section down below. It means a whole world to me knowing someone is making my recipes.

Thank you for sharing and support ❤️❤️❤️

Maria

Yields: 8-9 inch round galette

Savory Pumpkin Galette With Flaky Parmesan Crust

Savory fall pumpkin galette with flaky parmesan pie crust and caramelized onions

30 minPrep Time

1 hrCook Time

1 hr, 30 Total Time

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Ingredients:

For the crust:
• ¾ cup + 2 tablespoons (120 gr) all-purpose flour
• ¼ cup + 1 tablespoon (20gr) freshly grated parmesan cheese
• ½ teaspoon kosher salt
• 1/8 teaspoon black pepper
• 1 teaspoon fresh thyme leaves
• ½ stick (4 tablespoons – 55 gr) cold unsalted butter, cut into small cubes
• 2-3 tablespoons cold water
For filling:
• A quarter of medium sugar pumpkin (around 350 gr.)
• 3 tablespoons olive oil, divided
• 1 small white onion
• 2 tablespoons unsalted butter, divided
• 70 ml. white wine
• Salt and black pepper
• 120 gr. crumbled goat cheese
• 1 teaspoon fresh thyme leaves

Instructions:

To make the dough by hand:

In a large bowl combine flour, parmesan, thyme leaves, black pepper, and salt. Using your hands mix the cold butter into flour mixture until you see small pea-sized chunks. Slowly start adding cold water and mix with hands until the dough comes together. You may not need all the water. Stop when the dough holds its shape when you squeeze it. Shape the dough into a disc. Wrap tightly in a plastic wrap. Refrigerate at least 1 hour or overnight.

To make the dough in a food processor:

Combine flour, parmesan, thyme leaves, black pepper, and salt. Pulse couple of time to aerate the mixture. Add cold cubed butter. Pulse a couple of times until you see coarse pea-sized crumbs. Slowly start adding cold water and pulse until everything just comes together. You may not need all the water. Stop when the dough holds its shape when you squeeze it. Invert the dough onto the surface. Knead the dough until it just comes together. Shape into a flat disc. Wrap tightly in a plastic wrap. Refrigerate at least 1 hour or overnight.

To make the filling:

Preheat oven to 380 F.

Wash, peel and cut the pumpkin into quarter-inch thin slices. Arrange on a baking sheet. Pour 1 1/2 tablespoons of olive oil over the slices, making sure all pieces are coated. Sprinkle with salt and pepper. Roast in the middle of the oven for 15 minutes. Remove and let cool completely.

Cut onion in half and slice. Heat a frying pan over medium-low heat. Melt 1 tablespoon butter + 1 ½ tablespoons olive oil. Add onions, sprinkle with some salt. Sauté onions until almost cooked. Make sure not to brown them. If they are browning reduce the heat and keep sautéing them until nearly translucent, about 10 minutes. When onions are almost done pour white wine into the pan. Keep cooking until wine is evaporated, about 3 minutes. Taste the onion mixture and adjust the seasonings with salt and pepper. Remove from heat and let cool completely.

To assemble the pumpkin galette:

Dust the surface with flour. Roll the crust into a 9-inch circle. Sprinkle half of the goat cheese over the dough leaving about an inch from edges. Spread the onion mixture on top. Sprinkle thyme leaves. Arrange pumpkin slices. And finish with rest of the goat cheese. Fold the edges.

Melt the remaining 1 tbsp. of butter in the pan from onions. Brush the edges. Bake in the middle of the oven for 30 minutes.

Remove from heat. Let it cool slightly. Serve warm or cold.

Adapted from igra so vkusom

Notes:

Please, note total time does not include resting time for the pie crust. Plan accordingly!

Nutrition

Calories

1041 cal

Fat

95 g

Carbs

19 g

Protein

25 g

Click Here For Full Nutrition, Exchanges, and My Plate Info

7.8.1.2

60

https://thepuretaste.com/savory-pumpkin-galette/

Maria | The Pure Taste

Disclosure: This post contains affiliate links, which collects some cookies.  If you purchase a product through one of my links, I will earn a small commission at no extra cost to you. I only recommend products that I use and love myself. Thank you in advance for your support! It means a lot!

Products used in this post:

The main hero in this vegetable galette is one of the underappreciated veggie – beets. Few people like them, few can’t stand, and the majority just doesn’t know what to cook with beets. For that reason, I hardly see beets in someone’s shopping cart.

I can’t say beet is my favorite vegetable, but I think it deserves more attention. When you know what to do with them and how to cook beets the right way, they will shine. I decided not only to offer you a recipe to use beets but create something beautiful with unique flavors.

Moreover, I know not many people also love goat cheese. To spice things up, I decided to add this as well. Goat cheese and beets are a perfect marriage. They complement each other so much and create such a complex flavor. To go even further I added one of my favorite vegetable –onions. To mellow down the flavor, you need to roast them first, though. Combining two fall root vegetables and adding other flavors gave birth to this rustic beet galette.

And I mean rustic. I think the process of making galette is rustic. The feeling when you fold the dough over the vegetables without any fuss and trimming brings you to a country house where you just picked fresh vegetables from the garden and decided to make a quick galette. The soothing flow makes me go back to galettes every time, and mostly I prefer them to pies.

I chose to go 100% whole wheat for the crust. Not only it brings nutty flavor to it but also the color. First, we eat with the eyes, and I wanted to make this beet recipe as appealing as possible. The brown whole wheat pie dough with tiny thyme leaves here and there completed my goal.

In the end, I’m delighted the way this roasted beets and goat cheese galette recipe turned out. The flaky whole wheat crust, the sweetness of beets, the savoriness of goat cheese, the aroma of balsamic vinegar and thyme leaves and tender roasted onions created the unique complex flavor. This savory galette is a true fall celebration.

Even thou it looks little complicated, but the whole process is very easy. Roast the vegetables, make the pie crust, assemble everything together and bake. The cooking time is longer than active time. But it worth the wait.

Hopefully, the picture and the post inspire you to give beets a chance, and they’ll no longer be a strange vegetable to you.

Happy Cooking 😉

Roasted Beets And Goat Cheese Galette Tips and Tricks:

• This guide will show you How to cut the onion into wedges Method #4.
• Use white whole wheat flour. I haven’t done it yet with regular whole wheat flour. I think it will be too dense.
• If you use regular all-purpose flour, make sure to reduce iced water.
• Use only good quality balsamic vinegar.
• You may need more sugar or honey. It depends on the sweetness of the beets. Some beets are very sweet, some are tasteless. If your beets have to be more on a flat side, bring the flavor back with a bit of brown sugar.

If you make this recipe, please share your picture with me by tagging it #thepuretaste on Instagram. Or share your results in the comment section down below. It means a whole world to me knowing someone is making my recipes.

Thank you for sharing and support ❤️❤️❤️

Maria

Yields: 1 about 9 inch galette

Rustic Roasted Beets And Goat Cheese Galette

Rustic roasted beets and goat cheese galette recipe

30 minPrep Time

1 hr, 30 Cook Time

2 hrTotal Time

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Ingredients:

• For the dough:
• 1 1/2 cups (200 gr.) white whole wheat flour + extra for dusting
• ¾ teaspoon kosher salt
• 1 teaspoon fresh thyme leaves
• 113 gr. (1 stick) cold unsalted butter, cut into small chunks
• 1/4 cup ice-cold water
• 1 tablespoon melted unsalted butter, for brushing
For the filling:
• 5 small red beets
• 2 medium onions
• 1 tablespoon olive oil
• 150 gr. (about ¾ cup) goat cheese, divided
• 1 teaspoon fresh thyme leaves
• 2 tablespoons balsamic vinegar, divided
• 1-2 tablespoons brown sugar or honey
• Sea salt and freshly ground black pepper

Instructions:

To make the dough by hand:

In a large bowl combine flour, thyme leaves and salt. Using your hands mix the cold butter into flour mixture until you see small pea-sized chunks. Slowly start adding cold water and mix with hands until the dough comes together. You may not need all the water. Stop when the dough holds its shape when you squeeze it. Shape the dough into a disc. Wrap tightly in a plastic wrap. Refrigerate at least 1 hour or overnight.

To make the dough in a food processor:

Combine flour, thyme leaves and salt in a food processor. Pulse couple of time to aerate the mixture. Add cold cubed butter. Pulse a couple of times until you see coarse pea-sized crumbs. Slowly start adding cold water and pulse until everything just comes together. You may not need all the water. Stop when the dough holds its shape when you squeeze it. Invert the dough onto the surface. Knead the dough until it just comes together. Shape into a flat disc. Wrap tightly in a plastic wrap. Refrigerate at least 1 hour or overnight.

To make the filing:

Preheat the oven to 400 F.

Line the baking sheet with parchment paper. Wash and dry beets thoroughly. Wrap each beet in aluminum foil. With knife poke couple of holes to let the steam out. Place on one side of the baking sheet. Bake in the middle of the oven for 15 minutes.

Meanwhile, prepare onions. Peel, wash and cut into 8 wedges each onion. Make sure to leave the root end to keep onion from falling apart. Add onions to the tray with beets. Drizzle with olive oil and a pinch of salt. Continue roasting them together for additional 40 minutes.

Remove from the oven. Let cool slightly and unwarp beets. Let everything cool down completely. When cooled peel and cut beets into 8 wedges each.

To assemble the beet galette:

Flour the surface with lots of flour. Roll out the dough into round shape. Crumble goat cheese on top of the dough leaving an inch from the edges. Sprinkle thyme leaves, some salt, and black pepper. Drizzle with 1 tablespoon of balsamic vinegar. Arrange cut beets and onions on top of the goat cheese mixture. You may arrange it the nice way as on pictures or any way you like. Drizzle rest of the balsamic vinegar over the veggies and sprinkle with brown sugar or honey.

Fold the edges. Brush the sides with melted butter.

Bake for about 30 minutes or until the crust is crispy and brown color.

Remove from oven and let cool. Serve with more goat cheese.

Enjoy 😉

Nutrition

Calories

1372 cal

Fat

51 g

Carbs

179 g

Protein

57 g

Click Here For Full Nutrition, Exchanges, and My Plate Info

7.8.1.2

58

https://thepuretaste.com/roasted-beets-and-goat-cheese-galette/

Maria | The Pure Taste

Disclosure: This post contains affiliate links, which collects some cookies.  If you purchase a product through one of my links, I will earn a small commission at no extra cost to you. I only recommend products that I use and love myself. Thank you in advance for your support! It means a lot!

Products used in this post:

Cuisinart 14-Cup Food Processor

Nordic Ware Half Sheet Pan

I’m very excited to share the family recipe with you. Luckily, my mom doesn’t know English so she cannot read the next sentence. I tried other ukrainian and russian sweet dough recipes, and they were not as soft, fragrant, and delicious as hers. Now I’m confident to say this is the best piroshki recipe to make.

What is piroshki anyway?

Piroshki, pirozhki, pyrizhky are both sweet and savory hand pies made from yeasted dough. They are an essential part of the Ukrainian and Russian cuisine. We make them all year round using different fillings. Honestly fresh herbs and the egg have always been my favorite filling.

I don’t know why, but unfortunately, dill is not popular here, in the US. It is such a fragrant, delicious and versatile herb that pairs so well with different produce. If you never tried dill or didn’t know what to do with it earlier, then this recipe is an excellent option to give it a chance. And it is a perfect time for it. Fresh herbs are the first thing that pops in spring. The price is dropping, and bunches are getting bigger. This makes me buy fresh herbs like crazy.

After I chop dill, parsley, scallions the aroma is released, and it always feels like spring to me. Combine it with boiled eggs, and I’m back in the kitchen with my mom and grandma.

I don’t know what I like more the fresh and delicious vegetarian filling or soft and fragrant piroshki dough. I need to make a separate post with a sweet Ukrainian piroshki dough recipe. It is absolutely fantastic and versatile. You can use it for everything: pies, sweet hand pies, savory hand pies, dinner roll, etc. The list can go on and on. The prove is Ukrainian savory egg and fresh herbs pie. Same dough recipe, slightly different filling, and fancier presentation.

And the dough smell… There should be a sweet yeasted dough candle for sale. Sound weird, but I would buy it. The aroma that fills an entire place always brings warmth and comfort to my heart. It is a throwback to childhood. When you were busy with your kid’s stuff and then suddenly you sense the warm and sweet smell. You drop everything and check what’s cooking and patiently waiting to be first in a row to grab still hot, fresh from the oven baked goodies. I hope you guys know what I mean.

Anyway, there are two types of pyrizhky: fried and baked. This time I share baked piroshki recipe because it is little healthier choice and The Pure Taste is about lightened up recipes. Plus it is a much cleaner option. Shape them, put in the oven and in about 3o minutes you have a golden brown, soft and yummy ukrainian vegetarian hand pies.

Take them to work, enjoy during lunch or pack for a picnic. One thing is for sure; one hand pie is never enough! So prepare yourself to eat at least two.

Next time you shop and see big bunches of fresh herbs, grab them to make piroshki vegetarian recipe! And as always below are tips and tricks on how to make piroshki from scratch.

Happy Baking 😉

Tips and Tricks for ukrainian piroshki recipe:

• This recipe yields 12 palm size hand pies. If it is not enough, double the recipe and use two trays for baking.
• How to Fold Your Bread Like a Pro is a helpful video illustration of my instructions in the recipe below.
• The sweet dough is freezable. How to freeze yeast dough: After the dough has risen for the first time roll it into the rectangular shape. Fold it like a letter. Flip it over. With the shorter edge fold it once again the same way. You should end up with a small square. Place it back in the bowl with the sealed side down. Cover with plastic wrap and refrigerate for up to a day. It will slightly rise in the fridge. Take it from the refrigerator and wrap it in a parchment paper. Put it in a ziplock, mark the date and freeze for up to a month. When ready to use, take it from the freezer one day ahead of baking and place it in the fridge to thaw properly. When ready to bake, leave it at room temperature for about an hour.
• There are two tricks on how to raise the dough faster:
• Method 1: Fill a big bowl (smaller than the one with dough) with warm water. Place the bowl with dough on top of it. Cover with a towel and let the magic do its thing.
• Method 2: Slightly preheat the oven, no more than 100 F. Place the bowl with dough in it. Cover with a towel and turn off the oven. Check back in about 1.5 hours.
• The golden brown color secret: egg wash! We use it all the time. Egg wash recipe: whisk together 1 egg yolk and 1 tablespoon of whole milk.

If you make this recipe, please share your picture with me by tagging it #thepuretaste on Instagram. Or share your results in the comment section down below. It means a whole world to me knowing someone is making my recipes.

Thank you for sharing and support ❤️❤️❤️

Maria

Yields: 12 piroshki - hand pies

Traditional Ukrainian Piroshki Recipe – Egg and Rice Hand Pies

40 minPrep Time

30 minCook Time

1 hr, 10 Total Time

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Ingredients:

For the yeast dough:
• 180 ml. warm milk
• 2 teaspoons (8 gr.) dry yeast
• 2 tablespoons (30 gr.) granulated sugar
• 1 ½ teaspoons (5 gr.) kosher salt
• 1 large egg
• 2 cups (300 gr.) all-purpose flour
• ¼ cup (1/2 stick / 57 gr.) unsalted butter, softened
• More flour for add-ons and dusting
For the vegetarian filling:
• 4 large boiled eggs
• ½ cup cooked rice (1/4 cup uncooked)
• 1 bunch of fresh herbs: dill, parsley, and cilantro
• 1 small bunch of scallions (about 4)
• 2 tbsps. melted unsalted butter
• Salt and ground black pepper
For the egg wash:
• 1 egg yolk
• 1 tablespoon whole milk

Instructions:

To make the yeast dough:

Dissolve yeasts in warm milk. Set aside in a warm place for 10 minutes to wake them up. When the yeast mixture has bubbles on the surface add egg, sugar, and salt. Briefly whisk everything together.

With the dough hook in a stand mixer or with your hands slowly start adding flour. The dough should be sticky at the beginning. Continue mixing until the dough becomes smooth and soft, about 7-10 minutes with a mixer or 15 minutes by hand. Start adding soft butter piece by piece. The dough will be sticky again. Continue mixing until you have the beautiful soft dough, about 7 minutes with a mixer or 10 minutes by hand. If the butter does not fully incorporate with batter, add a tablespoon of flour.

Shape the dough into a ball and place in a large bowl. Grease the dough slightly to keep it moist. Cover with towel and place in a warm place. Let it rise for 1-2 hours, depending on how warm your kitchen is. See tips and tricks on how to help the dough rise faster.

Gently deflate the dough and place it on a lightly floured surface. Roll it into the rectangular shape. From the shorter edge make a fold to the middle of the rectangular. Place the other shorter edge on top of it (fold it like a letter). Flip it over. With the shorter edge fold it once again the same way. You should end up with a small square. With the folded side down place back in the bowl.

From this point, you may place the dough in the fridge for up to one day or let it rise in the bowl for 1-2 hours to use it the same day.

To make the filling:

Roughly chop the boiled eggs. Chop all the herbs and scallions. Place eggs, rice, and herbs in the large bowl. Add melted butter, salt, and pepper. Mix everything.

To make piroshki:

Preheat oven to 400 F.

Line the baking sheet with parchment paper and lightly flour it. Divide the dough into 12 equal parts. Roll each piece with a rolling pin or stretch it using your hands. Add a heaping tablespoon of filling in the center of each piece. Starting from the middle seal two sides together. Make sure the filling stays secure. Place sealed side down on baking tray.

For softer piroshky, let it rise for additional 20 minutes. I usually not patient enough and place them in the oven right away.

When ready to bake, brush hand pies with egg wash and place in the middle of the oven.

Bake for 27 minutes or until beautiful golden brown color.

Let it cool for 20 minutes.

Serve warm or chilled. Store in airtight container in the fridge up to 4 days.

Enjoy!

Notes:

Total Time does not include resting time, which is about 2 hours two times.

Tags

Courses

Brunch

Lunch

Appetizer

Cuisines

Ukrainian

Russian

Cooking

Baking

Nutrition

Calories

1704 cal

Fat

65 g

Carbs

241 g

Protein

35 g

Click Here For Full Nutrition, Exchanges, and My Plate Info

7.8.1.2

43

https://thepuretaste.com/ukrainian-piroshki-recipe/

Maria | The Pure Taste

Disclosure: This post contains some affiliate links.  If you purchase a product through one of my links, I will earn a small commission at no extra cost to you. I only recommend products that I use and love myself. Thank you in advance for your support! It means a lot!

Products used in this post:

Little about 5 Easy Recipes with leftover rotisserie chicken project:

Rotisserie chicken has been a big saver for us on busy weeks. Yet, pretty fast it became boring eating it plain with salad or vegetables on a side. I decided to create easy and fun recipes with a leftover rotisserie chicken that requires less than 30 minutes of active time. If you have cooked leftover chicken, by all means, use it instead of rotisserie chicken. The idea is the same. Quick and easy meals with rotisserie or any leftover chicken.

Previous recipes from the 5 Easy Recipes with a leftover rotisserie chicken project:

1. Rotisserie chicken enchiladas with a simple enchilada sauce
2. Smoky Rotisserie Chicken Soup with corn & tomatoes (Simple & Healthy)

Let’s be honest pizza is not healthy food. Although it is very delicious food to skip in your life. When I feel this way about the particular food, I always try to make a homemade alternative. Many pizza places don’t care that much about the quality of food, especially proteins. It is unbelievably hard to find the place you can trust all the way. We still order pizza and calzones from time to time from our favorite places. But most of the times I’m enjoying to make a homemade pizza or calzone. This way I’m sure about the quality of the produce, can adjust it to my taste, can add as many extras as I want without additional charges! Customize it to fit your family needs, make it half and a half, make it light or heavy and so many more reasons why you should try to make calzone at home.

Embarrassed to say that only couple of years ago I discovered what calzone is. We were ordering pizza, and my husband decided to try and see what calzone was. That was a disappointing experience. The soggy inside didn’t make it taste good. But I thought maybe this place doesn’t make good calzones. So we tried calzone from a different place. Same story. But on top of the soggy inside the filling had the only a couple of sad, tasteless chicken pieces. The last try was at the famous pizza place. Calzone there was relatively good. Not soggy, perfectly crisp. However, once again had a super shy amount of filling. Don’t you hate when you order pizza, patiently and excitingly wait for it, open a box and see just a couple sad chicken pieces scattered over the pizza? I disapprove such businesses, who put quantity over the quality. Pizza should not be overwhelmed with filling, but it also should not be all cheese when you ordered chicken pizza.

Three not so great experiences with the calzone made me create my recipe I can go to anytime we want calzone. And I had to include at least one chicken calzone recipe to the leftover rotisserie chicken recipes project. It passes all the criteria, it is a fun dinner, and you can enjoy the process of making it.

Although this is Buffalo chicken calzone recipe, you can use any sauce you want with your leftover chicken. Make it BBQ calzone, or traditional marinara chicken calzone and many other delicious options to try.

Don’t be afraid to experiment with the filling. You pretty much can put anything you want in it. Great way to utilize leftovers! Use your imagination or see what fridge will whisper to you… The only must-have ingredient to glue everything together is cheese.

I pretty often make homemade pizza dough. I make a double batch. Use one and freeze another one for later use. It freezes nicely and it is always great to have a backup plan in your freezer when you crave for something nasty 😉. Wolfgang Puck Pizza Dough Recipe is my go-to for fast and easy homemade pizza dough. I genuinely trust the owner of high-end pizzerias and believe he knows what pizza dough should taste like.

If you feel adventurous and have a little more patience, this Life-Changing Pizza Dough With Joe Heffernan is not life-changing but definitely a game-changer.  If you appreciate the chewy crust, then try out this recipe. It yields the best pizza crust I have ever tried. And once again don’t forget to make a double batch.

By the way, if you are not up to make homemade pizza dough, go and buy one. No judgments here. I purchased many pizza doughs at whole foods. And think this is a brilliant idea to sell it to make our lives a little bit easier and a whole lot tastier.

Also super essential to have a pizza stone if you want to enter the homemade pizza game. I’m the minimalist person and trying to keep my kitchen free of useless gadgets. I’m very picky when it comes to buying new additions. Most of the times I never buy stuff for only one use. It has to offer 2+ uses. Pizza stone provides at least 5+ uses for me: pizza, calzone, bread, hand pies, savory dough recipes. I bought mine 5 years ago. It is simple medium thickness stone that is easy to manage and carry around. As a bonus, it came with the metal stand, and I usually serve pizza right on this stone on top of the stand to make it more epic.

Overall I recommend to invest in a baking stone and find a place in your kitchen for it. Buy it from a reputable place, and the headache will be gone. I’ll talk more about it in Tips and Tricks section down below.

This post is heavy on Tips and Tricks. Don’t skip this part. I want to encourage and show you how easy it is to make chicken calzone recipe with pizza dough at your home.

This is a long post, and I should wrap things up. I hope I reassure you regarding homemade calzone and you will give it a try. With a little of practice and knowledge, you will know how to make the best buffalo rotisserie chicken calzone or any other homemade calzone you want. Don’t be afraid and give it a try!

Happy Cooking 😉

Tips and tricks for Buffalo Rotisserie Chicken Calzone:

• If you bake a lot of bread, homemade pizzas, calzones or any other baked goods that require crispy outside, then I highly recommend investing in a pizza stone. Don’t be fooled by marketers regarding the high-end pizza stones. They are pretty much the same. The only difference is thickness. However, the thicker the stone is, the harder it is to manipulate in the oven, clean and store.

Requirements for the baking stone:

1. Medium heaviness. You need to be able to lift, carry and clean it.
2. Medium thickness. Mine is about half an inch. It is enough to carry and store the heat.

Where to buy pizza stone:

1. TJ MAX, Marshalls or any other discounted home stores. This is where I bought mine.
2. Amazon options:

• The BEST Old Stone Oven Rectangular Pizza Stone
• Budget Option (what I have right now) Good Cook 14.75 Inch Pizza Stone with Rack

1. Home Depot stone block options

• Important! Always preheat oven with the baking stone in it. Never place the cold baking stone in the hot oven. This will break the stone.
• Also, essential to read How to Clean your pizza stone.

Where to buy pizza dough:

1. The best place for me is Wholefoods. I know it is fresh and made with quality ingredients.
2. If you have your favorite pizza place near you, next time you order from them ask whether they sell pizza dough. Almost all pizza places sell it. Especially if they value their customers.

• If you haven’t excelled stretching the pizza dough with your hands, take your rolling pin and roll the dough with it.
• You may substitute buffalo sauce for your favorite BBQ or any other sauces. It just happened I had buffalo sauce in the fridge, so I went with it.
• The best trick I learned about calzone: make a couple of slits on top of it to let the steam out. This eliminates soggy inside we all hate.
• You can also skip the folding step and make a buffalo rotisseries chicken pizza instead.
• I don’t have any hard rules for cheese options for pizza. But I always go with the semi-soft cheeses. They are perfect for melting, and you can choose your favorite without using mozzarella all the time. For this recipe, Muenster is an ideal match with the buffalo sauce. But again put what you like or have. This is your calzone. If you want to learn more and see your other option check this A Beginner’s Guide to Every Type of Cheese.

If you make this recipe, please share your picture with me by tagging it #thepuretaste on Instagram. Or share your results in the comment section down below. It means a whole world to me knowing someone is making my recipes.

Thank you for sharing and support ❤️❤️❤️

Maria

Yields: 2 calzones

How To Make The Best Buffalo Rotisserie Chicken Calzone

25 minPrep Time

20 minCook Time

45 minTotal Time

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Ingredients:

• 2/3 cup hot buffalo sauce
• 3 tbs. unsalted butter
• 4 cups shredded rotisserie or cooked chicken
• ½ small onion, thinly sliced
• 1 lb homemade or store-bought pizza dough, divide into 2 equal parts
• About 1 cup of your favorite semi-soft cheese (mozzarella, Havarti, manchego, Muenster)
• 2 tbs. extra virgin olive oil
• Kosher salt
• Freshly ground black pepper

Instructions:

To make with baking stone:

Place the stone on a rack in the upper third of the oven. Preheat oven to 500F.

To make with a baking sheet:

Preheat oven to 450F positioning the rack on the lower third of the oven. Line a standard (non-stick) baking sheet with parchment paper and set aside.

Place shredded chicken in a medium bowl. Thinly slice red onion and add it to chicken.

In a small saucepan combine buffalo sauce and butter. Simmer over medium heat until the butter is melted. Pour sauce over chicken mixture. Stir everything together. Taste and add salt and pepper to your liking.

Flour the surface well and roll out 1 piece at a time into about 9-10 inch circle.

If you are baking with pizza stone take the baking sheet flip it upside down and place parchment paper on top. Place the rolled out dough on the parchment paper.

If you are baking with a baking sheet, then place the rolled out dough directly into it.

Spread half of the chicken mixture on one half of the dough. Sprinkle with cheese. Using a pastry brush or your finger moisten the edge of the dough with water. Fold the dough over the mixture. Lightly tap the dough with your fingers and crimp the edges. Repeat the process with the second calzone.

With a sharp knife cut 3 slits on top of each calzone.

Brush both calzones with olive oil. Sprinkle some flaky sea or kosher salt and freshly ground pepper on top.

Baking with pizza stone:

Carefully slide the parchment paper with calzones on the stone. Bake for 18 minutes.

Baking with a baking sheet:

Place the baking sheet in the oven. Bake for 15 minutes. Move baking sheet to an upper third of the oven and bake additional 5 minutes.

Remove from oven and let cool for 10 minutes.

Serve warm with your favorite pizza sides.

Enjoy!

Nutrition

Calories

3812 cal

Fat

191 g

Carbs

319 g

Protein

235 g

Click Here For Full Nutrition, Exchanges, and My Plate Info

7.8.1.2

30

https://thepuretaste.com/buffalo-rotisserie-chicken-calzone/

Maria | The Pure Taste

Disclosure: This post contains some affiliate links.  If you purchase a product through one of my links, I will earn a small commission at no extra cost to you. I only recommend products that I use and love myself. Thank you in advance for your support! It means a lot!

Products used in this post:

For me, the summer begins with juicy berries and fragrant fresh herbs. Fresh herbs are something I cannot live and cook without. I like the smell, the taste, and the color they add to any dish. When I see local, seasonal herbs, I buy them like crazy. The downside they never last long, and you have to use them as fast as you can to feel it’s fresh taste. This savory egg and fresh herbs pie is a simple celebration and appreciation of the fresh and seasonal herbs.

My grandparents have an enormous amount of chickens at their farm. We ALWAYS have fresh eggs and sometimes just too many. I love days when the fridge is full of eggs. This means my mom will make my favorite egg and herbs hand pies. This is a good way to use the extra eggs you have. In some way, this pie reminds me an egg salad but lighter and with an added summer freshness from herbs.

The combination of dill, parsley, and scallions is an original mix of herbs my mom uses. Sometimes when I have a little cilantro left I also add it to a mixture. If you don’t like specific herb just replace it with the one you love. The idea is to feel the crisp taste of the fresh herbs. However, I would avoid the strong herbs like rosemary, thyme, sage, etc.

Let me quickly talk about the dough for this pie. It is absolutely universal. I use it for all kinds of fillings. It has all the good stuff yeast dough should have: milk, butter, and egg yolks. It is rich yet very light and fluffy yeast dough with a beautiful dairy notes. And the egg yolks create this gorgeous golden-brown color.  I usually make a double batch of this dough, use one-half and freeze the other half. In tips and tricks, you’ll find how to freeze and defrost this yeasted dough.

You don’t have to go crazy and make it as fancy as I did with all the braids and swirls. Most of the time my mom and I make them as simple small hand pies. My love for this egg and fresh herbs pie woke up creative inner me, and I decided to go the extra mile for it. Also, braids give an extra authentic Ukrainian look to this pie. It may seem complicated, but in reality, it is very easy to decorate it. Please check this video on How to braid a three strand loaf. And there is nothing complicated to make leaves and swirls. Use the sharp knife to make a leaf shape and stick it to a pie with an egg wash.

These hand pies never lasted long. Mom usually made them after work when I was playing with my friends outside. Once in a while, I ran into the kitchen to check if they were ready. When they were, I grabbed the whole bunch of them, stopped but the powerful evil eye look of my mom. Put them back on the table, washed my filthy dirty hands, grabbed them again and stormed out. I have to say my mom was popular among my friends as a lady who cooks delicious food, so she had a good fan base.

To me, this egg and fresh herbs pie is a very special cake that reminds me a lot of Ukraine in many ways. This is not a quick recipe because of the yeasted dough, but the result is well worth every effort you put in.  I truly hope you will make it and like it. Please, share your thoughts if you make this pie. It will mean a lot to me.

Tips and Tricks for Egg and Fresh Herbs Pie:

• How to freeze this yeast dough recipe: After the dough has risen for the first time roll it into the rectangular shape. Fold it like a letter. Flip it over. With the shorter edge fold it once again the same way. You should end up with a small square. Place it back in the bowl with the sealed side down. Cover with plastic wrap and refrigerate for up to a day. It will slightly rise in the fridge. Take it from the fridge and wrap it in a parchment paper. Put it in a ziplock, mark the date and freeze for up to a month. When ready to use, take it from the freezer one day ahead of baking and place it in the fridge to thaw properly. When ready to bake, leave it at room temperature for about an hour.
• To make small hand pies: Divide the dough into equal small balls, about 1/3 cup each. Flatten on the surface or in your palm. Add about 3 tablespoons egg filling. Seal the dough with your fingers and put sealed side down on the baking sheet. Reduce baking time to 30 minutes.
• If the top of the pie browns too quickly, cover it with the lightly oiled aluminum foil and continue baking.
• It is equally delicious to eat warm or chilled.
• How to properly store delicate herbs (parsley, dill, and cilantro): Clean the stems from old leaves and dirt. With kitchen scissors cut the ends of the stems. Pour some water into a tall glass. Place the bouquet in water. Cover the glass and herbs with the plastic bag you herbs came in. Store the herbs in the warmest place in your refrigerator. This way, they can stay fresh for up to a week.

Maria

Yields: 1 large pie or 12 small hand pies

Ukrainian savory egg and fresh herbs pie (family recipe)

1 hrPrep Time

40 minCook Time

1 hr, 40 Total Time

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Ingredients:

For the yeast dough:
• 170 ml. warm milk
• 2 teaspoons (8 gr.) dry yeast
• 1 ½ tablespoons (20 gr.) granulated sugar
• 1 ½ teaspoons (5 gr.) kosher salt
• 2 large egg yolks
• 2 cups (300 gr.) all-purpose flour
• ¼ cup (1/2 stick / 57 gr.) unsalted butter, softened
For the egg fillings:
• 5 large boiled eggs
• 1 small bunch of dill
• 1 small bunch of parsley
• 1 small bunch of scallions
• 1/3 cup sour cream
• 1 ½ teaspoon kosher salt
• ½ teaspoon ground black pepper

Instructions:

To make the yeast dough:

Dissolve yeasts in warm milk. Set aside in a warm place for 10 minutes to wake them up. When the yeast has bubbles on the surface add 2 egg yolks, sugar, and salt. Briefly whisk everything together. With the dough hook in a stand mixer or with your hands slowly start adding flour. The dough should be sticky at the beginning. Continue mixing until the dough becomes smooth and soft, about 10 minutes with a mixer or 15 minutes by hand. Start adding butter piece by piece. The dough will be sticky again. Continue mixing until you have the beautiful soft dough, about 7 minutes with a mixer or 10 minutes by hand. Butter the large bowl and put the dough in it. Cover with towel and place in a warm place. Let it rise for 1-2 hours, depending on how warm your place is.

Gently deflate the dough and place it on a lightly floured surface. Roll it into the rectangular shape. From the shorter edge make a fold to the middle of the rectangular. Place the other shorter edge on top of it (fold it like a letter). Flip it over. With the shorter edge fold it once again the same way. You should end up with a small square. With the folded side down place back in the bowl. From this point, you may place it in the fridge for up to one day or let it rise in the bowl for 1-2 hours again, depending on how warm your place is.

To make the filling:

Roughly chop the boiled eggs. Chop all the herbs and green onions. Place everything in the large mixing bowl. Add sour cream, salt, and pepper. Mix everything together.

To make the pie:

Line the baking sheet with parchment paper and lightly flour it. If you decided to make decoration, snip a small amount of dough and set aside. Roll the dough into the desired shape (mine was rectangular). Transfer the dough to a baking sheet with ½ of the dough hanging out of the baking sheet. Place all the fillings on the half of the dough that is on a baking sheet. Fold the other half over the filling. Close all the edges and tuck them underneath of the dough.

You can decorate the pie to your liking by sticking the elements with an egg wash. Cover the pie with the plastic wrap and leave it to rise for about 30 minutes. Meanwhile, preheat oven to 385 F.

When ready to bake, brush the pie with egg wash and place in the middle of the oven.

Bake for 40 minutes. If the top of the pie browns too quickly, cover it with the lightly oiled aluminum foil and continue baking.

Let it cool for 20 minutes.

Serve warm or chilled.

Enjoy!

Notes:

* Timing does not include the resting time.

Nutrition

Calories

1016 cal

Fat

5 g

Carbs

202 g

Protein

36 g

Click Here For Full Nutrition, Exchanges, and My Plate Info

7.8.1.2

24

https://thepuretaste.com/egg-and-fresh-herbs-pie/

Maria | The Pure Taste

Disclosure: This post contains some affiliate links.  If you purchase a product through one of my links, I will earn a small commission at no extra cost to you. I only recommend products that I use and love myself. Thank you in advance for your support! It means a lot!

Products used in this post:

Nordic Ware Half Sheet Pan