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Chicken and spinach calzone recipe

Chicken and spinach calzone recipe


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Here's an Italian version of a Cornish pasty, using pizza dough instead of pastry. Serve with a side salad.

7 people made this

IngredientsServes: 4

  • 1 pack pizza base mix, about 280g
  • 350g frozen spinach, thawed in a sieve
  • 200g ricotta cheese
  • 50g Parmesan, freshly grated
  • 2 red peppers in brine, drained and chopped
  • 6 spring onions, finely chopped
  • 2 tbsp shredded fresh basil leaves
  • freshly grated nutmeg, to taste
  • 200g skinless, boneless roast chicken, finely shredded
  • 1 egg, beaten

MethodPrep:45min ›Cook:15min ›Ready in:1hr

  1. Make up the pizza dough according to the pack 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.
  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/gas 7.
  3. Knock back the risen dough and cut it into 4 equal pieces. Roll out each piece on a lightly floured surface to a 20cm round. Spread one quarter of the spinach mixture over half of each dough round, taking it to about 2.5cm from the edge. Pile the chicken on top.
  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.
  5. Place on a lightly oiled large baking sheet. Brush with beaten egg and bake for about 15 minutes until puffed and golden brown. Serve hot.

Variation

For vegetarian calzone, spread each dough round first with a quarter of the ricotta cheese, then with 2 tbsp tomato passata. Top with lightly fried, sliced button mushrooms and sliced, cooked and peeled red peppers. Sprinkle with the Parmesan and fresh thyme leaves. Fold, seal and bake as in the recipe.

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4 each chicken breasts
halves, broiler/fryer, boned, skinned, cut in bite-sized pieces
3 tablespoons vegetable oil
olive
1 small onions
chopped
2 large garlic
cloves, minced
*
20 ounces spinach
frozen, chopped, thawed and well drained
1 cup cheese
cheddar, grated
½ cup cheese
parmesan, grated
½ cup olives
chopped
*
¼ cup pimentos
chopped
1 pound bread dough
frozen, thawed and shaped into an oblong rectangle
4 each chicken breasts
halves, broiler/fryer, boned, skinned, cut in bite-sized pieces
45 ml vegetable oil
olive
1 small onions
chopped
2 large garlic
cloves, minced
*
578 ml/g spinach
frozen, chopped, thawed and well drained
237 ml cheese
cheddar, grated
118 ml cheese
parmesan, grated
118 ml olives
chopped
*
59 ml pimentos
chopped
453,6 g bread dough
frozen, thawed and shaped into an oblong rectangle

Calzone with Chicken, Spinach, and Wild Mushrooms

My partner, Jim, hails from Manville, New Jersey, where he was born and raised. Manville and the surrounding towns are home to a sizable Italian community. Jim’s maternal grandparents migrated to the United States from Sicily in the 1920s.

When I first met Jim, he lamented the fact that Atlanta doesn’t have any “real” pizza restaurants. He insisted that you should be able to walk into a pizza restaurant, place an order and within minutes be enjoying a slice of piping hot pizza. The concept of ordering an entire pizza and waiting 20 to 30 minutes to be served was foreign to him.

Jim took me to Manville Pizza on my first visit with his family. They serve pizza, calzones, strombolis, and pasta dishes. I had to agree that walking into a restaurant and seeing an array of already-made pizza with a variety of topping to choose from was quite a treat. The perfect crust and sauce clearly showed that the family-run restaurant had mastered the art of pizza making.

Manville Pizza inspired this post. The sauce comes from Mary Polak, Jim’s mother, and I wrote about Mary’s Eggplant Parmesan in a previous post. I tend to follow Mary’s advice about making sauce. If you’re going to the trouble of making sauce, you may as well make a big pot of it. It freezes well or you can use it in a dish later in the week. You can consider making half of the recipe if you don’t want to use it for other purposes. Calzones are completely versatile and you can stuff them with most any ingredient you can imagine.


INSTRUCTIONS

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Chicken and Spinach Calzones Recipe

I really love the taste of these calzones. The cheese, chicken and spinach go well together. If you don't like the spinach you can leave it out. Using the chicken instead of sausage cuts out much of the fat and sodium. Read more This recipe is from the Mayo Clinic cookbook. Enjoy! See less

  • easy
  • healthy
  • chicken
  • cheesy
  • garlic
  • bake

Schedule your weekly meals and get auto-generated shopping lists.

  • 2 tsps olive oil
  • 1 pound boneless, skinless chicken breasts
  • 1 package (10 ounces) frozen chopped spinach, thawed and drained. I used about 3 ounces of spinach..it was a perfect amount.
  • 8 ounces of part-skim ricotta cheese
  • 1 tbs. minced garlic
  • 1tbs chopped parsley
  • 4 tsp. parmesan cheese
  • 2 egg whites, divided
  • 1 frozen whole-wheat bread dough loaf(16 ounces), thawed, not risen

Ingredients

  • 2 tsps olive oilshopping list
  • 1 pound boneless, skinless chicken breasts shopping list
  • 1 package (10 ounces) frozen chopped spinach, thawed and drained. I used about 3 ounces of spinach..it was a perfect amount. shopping list
  • 8 ounces of part-skim ricotta cheeseshopping list
  • 1 tbs. minced garlicshopping list
  • 1tbs chopped parsleyshopping list
  • 4 tsp. parmesan cheeseshopping list
  • 2 egg whites, divided shopping list
  • 1 frozen whole-wheat bread dough loaf(16 ounces), thawed, not risen shopping list

How to make it

  • Preheat the oven to 350*. Lightly coat a baking sheet with cooking spray. I use my pizza stone covered with parchment paper.
  • Cut chicken into small pieces.
  • In a large , nonstick frying pan, heat olive oil over medium high heat. Add chicken and saute, turning occasionally until golden brown, about10 to 12 min.
  • In a small bowl, combine the spinach, ricotta cheese, garlic, parsley, parmesan cheese and 1 of the egg whites. Mix until well blended, Set aside.
  • In another bowl, using a wire whisk or fork beat the remaining egg white lightly.
  • Cut the bread dough into 6 equal-sized pieces.
  • On a floured surface, press each piece into a circle.
  • Using a rolling pin, roll each dough piece into ovals 8 inches long and 6 inches wide. Brush the edges of the dough ovals with the lightly beaten egg white.
  • Place 1/6 of the chicken cubes in the center of each oval.
  • Add 1/6 of the spinach mixture to each.
  • Fold the dough over the filling, pressing the edges together.
  • Crimp with a fork and place on the prepared pan.
  • Bake until browned and crispy, about 15 to 20 min.
  • Serve immediately.
  • Goes nice with a salad.
  • Nutritional Analysis
  • per serving (1 calzone)
  • Calories 359
  • Cholesterol 60 mg
  • Protein 33 g
  • Carbohydrate 40 g
  • Total fat 9 g
  • Saturated fat 2 g
  • Monounsaturated fat 2 g
  • Sodium 626 mg
  • Fiber 4 g
  • Potassium 239 mg
  • Calcium 118 mg

Veggie and Chicken Loaded Calzone Recipe

Mitch Mandel and Thomas MacDonald

Though it will never achieve the kind of superstar status enjoyed by its more celebrated cousin, a calzone is little more than a pizza folded over on itself and sealed. The potential for caloric overload is very high, given the types (and quantities) of ingredients that typically find their way into the golden half moon: pepperoni, sausage, meatballs, and 19 different types of cheese, among other things (yes, even thousand island dressing, barbecue sauce, and fried chicken are popular pizza toppings). But a calzone can just as easily welcome healthy vegetable fillings into its warm, doughy embrace, too. This version of a loaded calzone recipe offers something for everyone: sautéed greens and roasted peppers for the produce proponents, and chunks of chicken sausage for the calorie conscious carnivores.

Nutrition: 395 calories, 12 g fat (3.5 g saturated), 750 mg sodium

Serves 4


Chicken and spinach calzone recipe - Recipes

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In light of concerns over Coronavirus (COVID-19), we’d like to share the following:

COVID-19 is Not Considered a Food-Borne Pathogen

Per the Centers for Disease Control and Prevention (CDC), COVID-19 is most commonly spread between those who are in close contact with each other, and through respiratory droplets produced when an infected person coughs or sneezes. It may also be possible for a person to contract COVID-19 by touching a surface or object that has the virus on it and then touching his or her own mouth, nose or possibly eyes, but this is not thought to be the main way the virus spreads. We have strict biosecurity protocols throughout our farms and entire supply chain, including proven sanitation methods which minimize the risk of contaminated surfaces.

Perdue Farms Takes Food Safety Protocols Seriously

We have the highest standards of biosecurity and food safety, and fully sanitize our facilities every 24 hours. We are closely monitoring affected areas and reiterating our biosecurity policy to help minimize the potential to transport possibly contaminated surfaces. The staff at the onsite Wellness Centers at 19 of our facilities are trained on how to protect our associates from, and identify and respond to, symptoms of COVID-19. These professionals follow standard operating procedures as defined by the CDC for infectious diseases. The Wellness Centers are available to all associates and their families. We are taking every precaution to protect our associates, communities, customers and business partners, and ensure the continuity of our business.

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Thank you for being a loyal Perdue Farms customer. Please reach out to our Consumer Relations team, should you have any additional questions or concerns.


Make-Ahead Chicken-Spinach Calzones

Preheat oven to 375°F. Lightly coat two large baking sheets with cooking spray or line with parchment paper set aside. For filling, in a large bowl combine chicken, spinach, mozzarella cheese, tomato sauce, Italian seasoning, and garlic.

On a lightly floured surface, roll pizza dough, one package at a time, into a 15x10-inch rectangle. Cut rectangle into six 5-inch squares. Spoon about 1/3 cup filling onto half of each square. Moisten edges of dough with water. Fold dough over filling to form a triangle or rectangle and crimp edges to seal. Prick tops of calzones brush with milk. Place on the prepared baking sheet.

If desired, sprinkle calzones with Parmesan cheese. Bake about 20 minutes or until golden. Transfer to wire racks cool completely.

Freeze calzones on baking sheets about 1 hour or until firm. Layer frozen calzones between sheets of waxed paper in a freezer container seal and freeze for up to 1 month.

To serve, thaw desired number of calzones in the refrigerator overnight. Preheat oven to 350°F. Place calzones on a lightly greased baking sheet(s). Bake for 12 to 15 minutes or until heated through. If desired, serve with warmed pizza sauce.


Recipe Summary

  • 1 teaspoon olive oil
  • ¼ cup finely chopped red onion
  • 3 cups baby spinach leaves
  • ⅓ cup low-sodium marinara sauce
  • ⅓ cup shredded cooked chicken breast
  • 6 ounces prepared pizza dough
  • ⅓ cup shredded mozzarella cheese
  • cooking spray

Heat oil in a nonstick skillet over medium-high heat. Add onion cook, stirring occasionally, until tender, about 2 minutes. Stir in spinach cover and cook until wilted, about 1 1/2 minutes. Remove from heat stir in marinara and chicken.

Preheat an air fryer to 325 degrees F (165 degrees C) according to manufacturer's instructions.

Divide dough into 4 equal pieces. Roll each piece on a lightly floured work surface into a 6-inch circle. Spread 1/4 of the spinach mixture over the bottom half of each dough circle. Top each with 1/4 of the mozzarella cheese. Fold dough over filling to form half-moons and crimp edges to seal. Coat well with cooking spray.

Transfer calzone to the air fryer basket. Cook for 8 minutes. Turn calzone over cook until golden brown, about 4 minutes more.


Grilled Hot Cheesy Chicken Calzone

Posted By Savita

Sharing with you, mini grilled Chicken calzones filled with aromatic, flavorful and spicy chicken, spinach, and oozing cheeses! With delicious flavor of El Yuateco Green Habanero Sauce, these stuffed pocket are delicious way to please hungry cheering crowds! Oh- and the fact that these calzones are grilled not baked make'em perfect for tailgating!

Just like you, we love enjoying game day in front of TV with friends, and family! What a foodie like me likes the most? It is the opportunity to serve and share delicious homemade food!

I'm sure you will agree, grilled or baked. tailgating or in front of TV. No Game Day gathering/party is complete without few pizzas and big platter of hot chicken wings! Isn't it? So I thought why not share with you an easy appetizer recipe that combines these two delicious game day favorites in one!

These Cheesy Chicken Calzones are no-mess, easy-to-grab with crusty (rustic pizza-like) fire-grilled crust which holds inside a flavorful hot Green Habanero Sauce coated chicken and melting cheeses! Served with side of marinara sauce for dipping. This, my friends, is a game day appetizer with scrumptious twist!

Sounds yummy?! What do you say?

These Grilled Hot Cheesy Chicken Calzones are clearly one of my Italian favorite food wrapped-up with my Latin favorite chili and spices!

My game-day parties have to have spicy food. Since my friends know I'm Latin spice and chili fanatic, they would often request (actually demand) spicy food. This time, I decided not to share classic game day food: pizza and hot chicken wings, and still serve my friends an ultimate mouthwatering, spicy, cheesy appetizer.

So I made Hot Chicken Calzones which are:

1) Easy to assemble and cook (no need to stand in kitchen for hours).
2) Perfectly hearty, handy, and comforting like pizza!
3) Deliver the "spicy" promise of hot chicken.

When I think of Hot Sauce, only one brand comes in mind - El Yucateco Hot Sauce(s). During my recent visit to Walmart, I grabbed few bottles from the Hispanic aisle along with chicken, frozen spinach, and other ingredients.

El Yucateco Hot Sauces are made with fresh habanero peppers, garlic, and spices! What I like most about El Yucateco Hot Sauce, is that it has very flavorful hot and spicy bite, and very less vinegar taste with no artificial coloring.

And boy, do they deliver on promise of HOT Sauce? Oh, yes!

El Yucateco Green Habanero Hot Sauce which I used for these Chicken Calzones is one of my favorite! You can actually taste fresh crisp habanero pepper flavor not just a sour and salty vinegar-y taste like other hot sauces. Heat of habanero peppers blend perfectly in cheese, chicken, and spinach. makes every bite scrumptious. Not burning hot, but bursting with spice and pepper flavor! In my opinion, this sauce was perfect to bring out the deliciousness of chicken and spinach!

My other favorite is, El Yucateco Habanero Red Hot Sauce. For this recipe, I picked Green Sauce, but Red Sauce is equally delicious with subtle tomato and fresh habanero pepper taste. You can use either of the two for the Chicken Calzones recipe.

Or if you want to add some smoky roasted habanero flavor into these chicken calzones, El Yucateco has a Black Label Reserve Hot Sauce. This sauce is newly introduced by El Yucateco. Anyone who loves hot, spicy and specially smoky food must try this sauce. Like, if you are "Spicy Chili" fan, I highly recommend trying it. You know what? I even love adding it to a Chocolate Mole sauce! Chili and Chocolate! Irresistible!

Last but no way the least, El Yucateco also has a XXX Habanero Hot Sauce. Gosh! It is HOT! XXXtra Hot with approx. 12,000 on the scoville scale.

Now, back to my Chicken Calzone. :)

Let me summarize for you, why should you serve these easy Italian Chicken Cheese Calzones for next football party?!

1) Mini grilled calzones are perfect petite, hearty and handy game-day party food.
2) On the grill, the calzones dough gets crusty and charred on the outside, but stays fluffy and moist in the center. No one. simply NO one will stop on one! -) (make some extra!)
3) Flavored with Green Hot Habanero Sauce, cheesy chicken, and spinach, these calzones are like pizza-and-hot-chicken-wings-in-one!
4) With this easy recipe, no need to make dough from scratch, purchased pizza dough or thawed dinner rolls work great!
5) 16 Calzones need just 35 minutes (only 20 minutes cooking) and these will fly from your grill to guest's plates!
6) Make Ahead: You can make chicken stuffing, at-least a day in advance. Or if not planning to grill, just bake all Calzones at once in oven! (instructions included with recipe)

So, are you ready to ditch the delivery?!

I hope you enjoy my delicious and spicy take on Italian Chicken Calzone with El Yucateco Green Habanero Sauce. Check out more of El Yucateco sauces and hot sauce inspiring recipes on their official website here. I would love to hear your favorites.