Chicken and spinach calzone
Calzone is an Italian pizza pocket that uses pizza dough to wrap up a filling. The delicious filling here is ready-cooked roast chicken mixed with spinach, peppers and creamy ricotta cheese. Serve with a side salad.
| Servings | Prep Time | Cook Time | Passive Time |
| 4servings | 30minutes | 15minutes | 15minutes rising |
| Servings | Prep Time |
| 4servings | 30minutes |
| Cook Time | Passive Time |
| 15minutes | 15minutes rising |
Ingredients
- 2 cups white bread mix
- 1 2/3 cups frozen spinach thawed in a sieve
- 3/4 cup ricotta cheese
- 1/2 cup Parmesan cheese grated
- 4 large bottled roasted red pepper pieces drained and chopped
- 6 scallions finely chopped
- 2 tbsp fresh basil shredded
- nutmeg grated, to taste
- 200 g skinless roast chicken finely shredded
- 1 egg beaten
Servings: servings
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Ingredients
Servings: servings
Units:
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Instructions
- Make up the dough according to the package instructions. Knead the dough briefly on a lightly floured work surface until smooth, then put into a lightly oiled bowl and cover with a clean dish towel. Leave to rise for about 15 minutes until doubled in size.
- Meanwhile, prepare the filling. Use your hands to squeeze all excess water from the spinach. Put the spinach in a bowl and mix in the ricotta, Parmesan, peppers, scallions and basil. Season to taste with nutmeg, salt and freshly ground black pepper. Preheat the oven to 425°F (220°C).
- Punch down the risen dough and cut it into four equal pieces. Roll out each piece on a lightly floured surface to a 20 cm round. Spread one-quarter of the spinach mixture over half of each dough round, taking it to about 2.5 cm from the edge. Pile the chicken on top.
- Brush the edge of each dough round with beaten egg, then fold over the untopped half to make a half-moon shape. Crimp the edges to seal tightly.
- Place on a lightly oiled large baking tray. Brush with beaten egg and bake for about 15 minutes until puffed and golden brown. Serve hot.
Recipe Notes
Variation: For vegetarian calzone, spread each dough round first with one-quarter of the ricotta cheese, then with 2 tablespoons tomato sauce. Top with lightly fried, sliced button mushrooms and sliced, cooked and peeled red peppers. Sprinkle with fresh thyme leaves and a cheese suitable for vegetarians. Fold, seal and bake as in the main recipe.
Each serving: 37 g protein, 16 g fat of which 7.5 g saturates, 58.5 g carbohydrate, 9.5 g fibre, 550 Calories
