Saturday, March 6, 2010

Old Chicago Chicken, Spinach & Artichoke Calzone

Recipe taken from:

1 lb French bread dough (1 loaf of unbaked from your grocery store's bakery)
1 lb Chicken, cooked and cubed or shredded
1 can artichoke hearts, drained
2 cups spinach, cooked, squeezed of most liquid
1 onion, diced
2-4 cups mozzarella cheese, shredded (1 or 2 8 oz bags)
1 tablespoon extra virgin olive oil
1 tablespoon Italian seasoning, for sprinkling

Preheat oven to 400°F
On a lightly floured surface, roll out each ball of dough into rounds with 1/6 inch thickness (much like a pizza). On one side, add the filling.
Fold over the other side and pinch to close the edges. After pinching, roll the edges back to further seal the crust.
Transfer calzone (careful, don't tear it) to a lightly greased cookie sheet or jelly roll pan.
Lightly brush the calzones with olive oil or butter (this will help it brown).
Bake calzones for 15 minutes or until crust is brown all over,sprinkle with seasoning.
Serve with a side (for dipping) your favorite canned or homemade red sauce.

Notes & Tips:
This may not be the exact recipe for the Old Chicago Calzone, but I'd say it's pretty close and very yummy!


Nutrition Facts:
Serves 4
Calories 1091, Fat 48, Carbs 120, Protein 10, Sodium 2161

Photo Credit:

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