Recipe: Chicken, Spinach, Mushroom Calzone

After making the original recipe I ended up with about twice as much filling as dough so I’ve gone ahead and halved the filling in this adaptation but you can definitely feel free to double the filling and dough to make more calzones. These will likely freeze easily and they are delicious, impressive, and perfect for lunches or even a picnic!

Chicken, Spinach, Mushroom Calzone

AuthorMab

Yields8 Servings

Ingredients
Dough
 1 cup water, warm
 2.25 tsp yeast
 1 tsp sugar
 2 tbsp olive oil
 3 cups flour
 1 tbsp salt
Filling
 6 oz spinach
 4 oz mushrooms
 1 cup cooked chicken, diced
 4 oz mozzarella
  cup ricotta
 ¼ cup Parmesan cheese
 ½ tsp Italian seasoning
 1 cup tomato sauce

Directions
1

Whisk together water, yeast, 1/2 teaspoon sugar in a small bowl. Let the mixture prove for 5 minutes then add olive oil to the mixture.

2

Combine flour, salt, and sugar in the bowl of an electric mixer. Attach dough hook to the mixer and turn on medium speed. Add yeast mixture to the dry ingredients. Mix until the dough comes together in a bowl. Continue kneading for five minutes.

3

Cover bowl with a damp towel and let dough rise in a warm place for 60 to 90 minutes or until dough has doubled in size.

4

While waiting for the dough to rise heat olive oil in a saute pan and saute mushrooms and spinach for until excess moisture has evaporated (about 3-5 minutes).

5

Add remaining ingredients to the bowl except the tomato sauce, mix well, and set aside. Cool completely before assembling the calzones.

6

Preheat oven to 450 degrees, then take the dough and divide in to the number of calzone you would like.

7

Roll out a dough ball in to a circle then place the filling in a log shape down the middle of the dough circle and top with a tablespoon of sauce. Brush the edge of the circle with water using a pastry brush. Fold dough over into a half moon. Seal the edges by folding the edge of the dough up and over to form a seal. Repeat process for remaining calzones.

8

Place calzones on a baking sheet or pizza stone and bake for 12 to 15 minutes or until golden brown. Serve hot.

Ingredients

Ingredients
Dough
 1 cup water, warm
 2.25 tsp yeast
 1 tsp sugar
 2 tbsp olive oil
 3 cups flour
 1 tbsp salt
Filling
 6 oz spinach
 4 oz mushrooms
 1 cup cooked chicken, diced
 4 oz mozzarella
  cup ricotta
 ¼ cup Parmesan cheese
 ½ tsp Italian seasoning
 1 cup tomato sauce

Directions

Directions
1

Whisk together water, yeast, 1/2 teaspoon sugar in a small bowl. Let the mixture prove for 5 minutes then add olive oil to the mixture.

2

Combine flour, salt, and sugar in the bowl of an electric mixer. Attach dough hook to the mixer and turn on medium speed. Add yeast mixture to the dry ingredients. Mix until the dough comes together in a bowl. Continue kneading for five minutes.

3

Cover bowl with a damp towel and let dough rise in a warm place for 60 to 90 minutes or until dough has doubled in size.

4

While waiting for the dough to rise heat olive oil in a saute pan and saute mushrooms and spinach for until excess moisture has evaporated (about 3-5 minutes).

5

Add remaining ingredients to the bowl except the tomato sauce, mix well, and set aside. Cool completely before assembling the calzones.

6

Preheat oven to 450 degrees, then take the dough and divide in to the number of calzone you would like.

7

Roll out a dough ball in to a circle then place the filling in a log shape down the middle of the dough circle and top with a tablespoon of sauce. Brush the edge of the circle with water using a pastry brush. Fold dough over into a half moon. Seal the edges by folding the edge of the dough up and over to form a seal. Repeat process for remaining calzones.

8

Place calzones on a baking sheet or pizza stone and bake for 12 to 15 minutes or until golden brown. Serve hot.

Chicken, Spinach, Mushroom Calzone

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