Chicken and Spinach Calzone

Chicken and Spinach Calzone

Preparation Time
45/mins
Cooking Time
15/mins
Serving
4

PREPARATION

STEP 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.

STEP 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.

STEP 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.

STEP 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.

STEP 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.

INGREDIENTS

  • 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 Crescent Boneless Skinless Breast, finely shredded
  • 1 egg, beaten

PREPARED WITH

SERVINGS

4

Ingredients

Method

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