Chicken and Spinach Calzone

The delicious filling here is ready-cooked roast chicken mixed with spinach, peppers and creamy ricotta cheese. Serve with a side salad.

Chicken and Spinach CalzoneFrom Healthy One Dish Cooking

Quick look

  • prep 45 min    cook 15 min
  • serves 4


  • 2 cups (280 g) white bread mix
  • 1 2/3 cups (350 g) frozen spinach, thawed in a sieve
  • 3/4 cup (200 g) ricotta cheese
  • 1/2 cup (50 g) grated parmesan cheese
  • 4 large chargrilled red pepper pieces, drained and chopped
  • 6 spring onions, finely chopped
  • tablespoons shredded fresh basil
  • Grated nutmeg, to taste
  • 7 ounces skinless roast chicken, finely shredded
  • 1 egg, beaten

      How to make it   1 hour

    • 1

      Make up the dough according to the packet 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 tea towel. Leave to rise for about 15 minutes until doubled in size.

    • 2

      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, spring onions and basil. Season to taste with nutmeg, salt and freshly ground black pepper. Preheat the oven to 220°C.

    • 3

      Knock back 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.

    • 4

      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.

    • 5

      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.

    • Nutritional Information(per serving)

      • Calories: 550
      • Fat: 16 g
      • Saturated Fat: 7.5 g
      • Sodium: 912 mg
      • Carbs: 58.5 g
      • Protein: 37 g
      • Fiber: 9.5

    • For vegetarian calzone, spread each dough round first with one-quarter of the ricotta cheese, then with 2 tablespoons tomato purée (passata). Top with lightly fried, sliced button mushrooms and sliced, cooked and peeled red capsicums. Sprinkle with fresh thyme leaves and a cheese suitable for vegetarians. Fold, seal and bake as in the main recipe.

    • Republished from:

      Healthy One-Dish Cooking

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