Thursday, June 28, 2012
Chicken, Spinach & Artichoke Mini Calzones
This recipe comes from Cuisine at Home magazine...however, I changed it up a little bit by adding sundried tomatoes, switching the cheese from Asiago to shredded mozzarella, and using Pillsbury refrigerated pizza crust- because it was just too easy not to! These didn't take too long to make and had a rich, delicious flavor. Enjoy!
For the filling:
1 c. shredded Asiago (I used mozzarella)
1 c. diced cooked chicken
1 5.2 oz package Garlic & Fine Herbs Boursin cheese
1/4 c. minced onion
1/2 c. chopped marinated artichoke hearts
5 sundried tomatoes packed in oil, chopped (this is my addition)
1/3 c. chopped frozen spinach, thawed and squeezed completely dry
1 Tbl. minced garlic
Pinch of red pepper flakes (optional)
Salt and pepper to taste
For the Calzones:
1 lb. prepared pizza dough (I used a roll of Pillsbury refrigerated pizza dough)
1 Tbl flour
1 egg, beaten
Preheat oven to 425F. Place baking sheet/pizza stone in the oven while the oven is preheating. This will get the sheet/stone nice and hot and help prevent the calzone from having a soggy bottom crust.
For the filling combine Asiago, chicken, Boursin cheese, onion, artichoke hearts, spinach, sundried tomatoes, garlic and pepper flakes in a bowl; season with salt and pepper and set aside.
For the calzones, divide dough into four equal pieces. Dust dough and counter with flour. Gently stretch and roll each dough piece into an 8-inch round (do your best here- mine came out pretty misshapen!).
Arrange 3/4 cup filling on one side of each dough round, leaving a 1 inch border at edge of dough. Stretch dough over the filling and cripm edges by hand or with a fork to seal. Brush each calzone with beaten egg and sprinkle with coarse salt. Cut a slit on top of the calzones.
Place calzones on the preheated sheet/stone (give it a little spritz of cooking spray first) and bake for 15 to 20 minutes, until brown and hollow sounding when tapped. Remove from oven and let cool 5 minutes before serving.