Chicken Spinach Calzones Food

SPINACH ARTICHOKE CALZONES

Steps:

• Coat a baking sheet and some plastic wrap with the cooking spray. Place the rolls on the baking sheet and cover with the plastic wrap. Let thaw and rise for 2 to 3 hours.
• Meanwhile, make the filling: Place the spinach in a kitchen towel and wring dry. Put in a large bowl, separating any clumps. Add the artichokes, mozzarella, ricotta, Parmesan and heavy cream and stir until combined. Season with pepper.
• Preheat the oven to 400 degrees F.
• Roll out each dinner roll on a lightly floured surface into a 5-inch round. Spoon 1/4 cup of the filling on half of each dough round. Dampen the edges of the rounds with water, then fold the dough over the filling to enclose, pressing the edges to seal.
• Arrange the calzones on 2 baking sheets lined with parchment paper. Bake until golden brown, 10 to 13 minutes.
• Serve the calzones with the warmed marinara sauce for dipping, and a salad.

CHICKEN-SPINACH CALZONES

Steps:

• Preheat the oven to 450˚. Line a baking sheet with parchment paper. Combine the chicken, mozzarella, spinach, roasted red peppers, 1/2 teaspoon salt and a few grinds of pepper in a large bowl.
• Divide the pizza dough into 4 pieces; keep covered with plastic wrap until ready to use. Working with 1 piece at a time, roll the dough into a ball and dust with flour, then roll into a 7-inch round on a lightly floured surface. Spoon one-quarter of the chicken mixture on one side of the dough round, then fold 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 the beaten egg and make a few slits in the top of each with a paring knife. Bake until the calzones are golden and puffed, about 25 minutes. Let rest 5 minutes. Serve with marinara sauce.

SPINACH CALZONES

Steps:

• Cook spinach according to package directions; drain well. In a bowl, combine the spinach, Swiss cheese, ricotta cheese, onion, basil, salt, garlic powder and pepper. , Roll pizza dough into a 15x10-in. rectangle; cut into six 5-in. squares. Spoon 1/3 cup spinach mixture onto the center of each square; brush edges of dough with water. Fold one corner over filling to the opposite corner, forming a triangle. Using a fork, crimp edges to seal., Place in a 15x10x1-in. baking pan coated with cooking spray. Prick tops with a fork. Lightly beat egg white and water; brush over dough. Sprinkle with Parmesan cheese. Bake at 425° for 10 minutes or until golden brown. Let stand for 5 minutes. Serve with pizza sauce if desired.

AIR-FRIED CHICKEN CALZONE

Steps:

• 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.

EASY CHICKEN CALZONES

Steps:

• Place baking stone in oven. Heat oven to 425°F. Let stone heat in oven 30 minutes.
• On pizza peel sprinkled with cornmeal, unroll dough. Spread ricotta cheese evenly over dough to about 1/2 inch from edge. Sprinkle with herbs de Provence. Sprinkle chicken over half of dough; top chicken with cheese blend.
• Fold dough in half over filling to form pocket; press edges to seal. Slide calzone onto heated baking stone.
• Bake 18 to 20 minutes or until golden brown. Cool 10 minutes before serving.

UNBELIEVABLE SPINACH CALZONES

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• In a large bowl, mix together the ricotta cheese, eggs, Italian seasoning, mozzarella cheese, Parmesan cheese and spinach. Set aside.
• Divide the bread dough into 8 pieces and roll each piece out to about an 8 inch circle. Spoon about 1/2 cup of the ricotta filling onto each circle, fold over and seal the edges. Place onto a greased cookie sheet.
• Bake for 30 minutes in the preheated oven, or until nicely browned on the tops and bottoms.

ARTICHOKE CHICKEN CALZONES

Steps:

• Preheat oven to 425 degrees.
• Pat chopped and drained artichokes dry with papertowels.
• In large bowl, combine artichokes, pepper, salt and garlic.
• Add spinach, chicken & shredded provolone- Gently toss.
• Line your largest cookie sheet with foil.
• Pour olive oil over foil and brush or spread with back of spoon evenly over foil.
• Sprinkle cornmeal over oil.
• Unroll pizza dough onto prepared cookie sheet, use a roller pizza cutter and cut the dough into 6 even sections.
• Cover and let sit 5 minutes.
• Pat each section into 5 by 6 inch sheets.
• Spoon mixture onto half of rectangle sheet making sure not to cross the diagonal.
• Fold across the diagonal to make triangle calzones and squeeze edges of dough to create a seal.
• Bake on center rack for 12 minutes or until golden.

CHICKEN AND TOMATO CALZONES

Steps:

• Spray a nonstick skillet with cooking spray and heat over medium to medium-high heat. Sauté onion for about 4 minutes until it begins to get tender, then add seasoning, thyme, salt and pepper mushrooms and garlic. Sauté until mushrooms begin to get tender.
• Add tomato paste, sun-dried tomatoes, roasted bell peppers, vinegar, and capers, cook for a minutes. Add spinach and chicken until heated through and spinach is wilted.
• Divide the dough into 4 sections and roll each of them out to about a 12" diameter.
• Mix the cream cheese and cottage cheese with a fork, whisk or beater until creamy.
• Divide the cheese and chicken mixture into four and arrange among the four dough-disks.
• Top each with about 1/4 cup of mozzarella and fold in each. Crimp the edges with a dull fork. brush over each with the egg wash.
• Bake at a 400°F oven on a baking sheet coated with tin foil, for about 20 minutes until lightly brown.