Recipe 10.4: Chicken, Spinach, and Sun-Dried Tomato Calzones

October 2, 2010 in Chicken, Italian, Pizza, The Weekly Menus and Recipes

Recipe 10.4: Chicken, Spinach, and Sun-Dried Tomato Calzones

These calzones are so good…also great is the fact that you could use this as a base recipe and wrap up any ingredients you like inside the crispy, chewy calzone shell.

Ingredients:

1 lb. boneless, skinless chicken breast, sliced into strips

1/4 cup sun-dried tomatoes, chopped

2 cups baby spinach, washed and sliced

4 cloves garlic, minced

1 small can tomato sauce

1/4 lb. sliced provolone cheese

1 yellow onion, sliced

Salad:

2 cups field greens, washed

3 tbs. grapeseed oil

2 tbs. basalmic vinegar

Directions:

Preheat oven to 350 degrees. Heat a medium skillet over medium heat. Add 2 tbs. olive oil and heat. Add chicken and cook 2-3 minutes. Add 4 cloves minced garlic and heat until soft and fragrant, 1-2 minutes. Add onion and allow to become soft and fragrant, 4-5 minutes. Add sun-dried tomato, then add can of tomato sauce and salt and pepper, to taste.  Stir to incorporate and bring to a simmer. Simmer 3-4 minutes, add spinach and stir, then remove from heat.

Meanwhile, roll out both dough balls. Working with one dough ball at a time, sprinkle dough with flour, as needed, so that it does not stick to your hands or the rolling pin. Dough should be thin, about a ¼ inch thick. Prepare a baking sheet by spraying it with non-stick spray and sprinkling with cornmeal. (You can cook all calzones on the same baking sheet.)

Prepare calzones by filling center of dough with chicken mixture. Crack an egg into a small bowl. Mix with a fork to break yolk and combine. Use a basting brush to brush the edge surrounding the filling with egg wash, then fold dough over to completely encompass filling. Calzones should be shaped like a half-moon. Press edges with a fork to tightly seal. Once all calzones are ready, lay them on the prepared baking sheet.

Use a basting brush to brush egg over the top and sides of the calzones.. Cut two lines to vent in the top of the Stromboli (so that it doesn’t explode if the filling gets too hot!). Bake 15-20 minutes, or until calzones are golden brown and the exterior dough is crisp. Remove from oven and allow to rest, 10 minutes.

Serve alongside a salad of field greens drizzled with grapeseed oil, basalmic vinegar, salt, and pepper.



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