For the filling, heat oil in a non-stick skillet. Add chicken and cook until browned and no pink remains, about 12 minutes. Transfer chicken to a clean plate.

Add onion and garlic to the skillet; stir until softened, about 6 minutes.

Return the chicken to the skillet along with the raisins, paprika and olives. Add the stock and bring to a boil. Reduce heat to a simmer and cook for 25 minutes uncovered, or until stock has evaporated. Season filling with salt and pepper to taste. Remove from heat and let cool.

Divide dough ball into 4 pieces (or 16-18 pieces for individual calzones/empanadas). See video above starting at 2:31 mark. Roll each piece to 1/4 inch thickness. Keep pieces covered with a dishtowel until ready to use.

Top each piece of dough with an equal amount of filling. Fold the calzone/empanada in half and seal and crimp the edges decoratively to form a seal. Place on a parchment lined baking sheet. Repeat with remaining dough, you’ll need two baking sheets or bake in batches.

Brush calzones/empanadas with egg wash. Bake for 25 minutes until golden, turn baking sheet part way through baking. Transfer calzones/empanadas to a rack to cool for 10 minutes. Serve warm or room temperature.

Recipe courtesy of Chicken Farmers of Canada|For the filling, heat oil in a non-stick skillet. Add chicken and cook until browned and no pink remains, about 12 minutes. Transfer chicken to a clean plate.

Add onion and garlic to the skillet; stir until softened, about 6 minutes.

Return the chicken to the skillet along with the raisins, paprika and olives. Add the stock and bring to a boil. Reduce heat to a simmer and cook for 25 minutes uncovered, or until stock has evaporated. Season filling with salt and pepper to taste. Remove from heat and let cool.

Divide dough ball into 4 pieces (or 16-18 pieces for individual calzones/empanadas). See video above starting at 2:31 mark. Roll each piece to 1/4 inch thickness. Keep pieces covered with a dishtowel until ready to use.

Top each piece of dough with an equal amount of filling. Fold the calzone/empanada in half and seal and crimp the edges decoratively to form a seal. Place on a parchment lined baking sheet. Repeat with remaining dough, you’ll need two baking sheets or bake in batches.

Brush calzones/empanadas with egg wash. Bake for 25 minutes until golden, turn baking sheet part way through baking. Transfer calzones/empanadas to a rack to cool for 10 minutes. Serve warm or room temperature.

Recipe courtesy of Chicken Farmers of Canada