Calzone with chicken and spinach
Votes: 1
Time: 40 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 776, total fat 34 G., saturated fats 18 G., proteins 49 G., carbohydrates 69 G., fiber 6 G., cholesterol 173 mg, sodium 1639 mg, sugar 5 G.
Calories 776, total fat 34 G., saturated fats 18 G., proteins 49 G., carbohydrates 69 G., fiber 6 G., cholesterol 173 mg, sodium 1639 mg, sugar 5 G.
If you're looking for something to make with leftover baked chicken, this recipe for Italian calzones, a closed pizza pie, will come to the rescue. Shredded chicken is mixed with chopped spinach, roasted bell peppers, and mozzarella, then the filling is wrapped in rolled-out pizza dough (use store-bought!), and the calzones are baked. Serve them warm with marinara sauce for dipping.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1.5 cups shredded baked chicken
- 1.5 tbsp. grated mozzarella
- 1 package (280g) frozen chopped spinach, thawed and squeezed out of water
- 0.5 cup chopped baked sweet peppers
- 450 g of chilled pizza dough, brought to room temperature
- Premium flour for working with dough
- 1 large egg, lightly beaten
- Warm marinara sauce, for filing
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Cooking the dish according to the recipe:
- Preheat oven to 230°C. Line a baking sheet with parchment paper. In a large bowl, combine the chicken, mozzarella, spinach, roasted red pepper, 1/2 teaspoon salt, and a pinch of freshly ground black pepper.
- Divide the pizza dough into 4 pieces; cover with plastic wrap until ready to use. Working with one piece at a time, form the dough into a ball and dust it with flour, then on a lightly floured work surface, roll it out into a circle 7 inches in diameter. Spoon a quarter of the chicken mixture onto one side of the dough circle, then fold half the dough over the filling and crimp the edges with a fork to seal. Transfer to the prepared baking sheet. Repeat with the remaining dough and filling.
- Brush the calzones with beaten egg and make a few slits in the top of each. Bake until golden and puffy, about 25 minutes. Let rest for 5 minutes. Serve with marinara sauce.
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