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, capsicums and creamy ricotta cheese. Serve with a side salad.
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- 2 cups white bread mix
- 1-2/3 cups spinach frozen, thawed in a sieve
- 3/4 cups ricotta cheese
- 1/2 cup Parmesan cheese grated
- 2 large red bell peppers grilled and chopped coarsely
- 6 spring onions chopped finely
- 2 tbsp fresh basil shredded
- 200 g roast chicken skinless, shredded
- 1 egg beaten
- to taste ground nutmeg
- 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.
- 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, capsicums, spring onions and basil. Season to taste with nutmeg, salt and freshly ground black pepper. Preheat the oven to 220°C.
- 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.
- 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.