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

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

[quicklook-recipe prep_time=”45 min” cook_time=”15 min” serves=”4″ details=”” ]

[ingredients-list title=”Ingredients” serving_size=””]

[ingredients-left]

  • 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
    [/ingredients-left]
    [ingredients-right]

  • 6 spring onions, finely chopped
  • tablespoons shredded fresh basil
  • Grated nutmeg, to taste
  • 7 ounces skinless roast chicken, finely shredded
  • 1 egg, beaten
    [/ingredients-right]
    [/ingredients-list]

    [step-list-wrapper title=”How to make it ” time=”1 hour”]

    [step-item number=”1″ image_url=”” title=”” ]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.[/step-item]

    [step-item number=”2″ image_url=”” title=”” ]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.[/step-item]

    [step-item number=”3″ image_url=”” title=”” ]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.[/step-item]

    [step-item number=”4″ image_url=”” title=”” ]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.[/step-item]

    [step-item number=”5″ image_url=”” title=”” ]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.[/step-item]

    [nutrition-info calories=”550″ calories_fat=”” fat=”16 g” sat_fat=”7.5 g” choles=”” sodium=”912 mg” carbs=”58.5 g” sugars=”” protein=”37 g” fiber=”9.5″] [/nutrition-info]

    [/step-list-wrapper]

    Variations
    • 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.

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    Originally Published in Reader's Digest