Double-Duty Meals: Pan-Roasted Chicken/Chicken Calzone – Meal #2
This recipe is the second of two meals and it utilizes the chicken already cooked from Double-Duty Meal #1. Making a calzone is a quick, easy and fun way to a delicious weeknight meal. Have the kids help you with this one they will love rolling out the dough.
Here’s what you will need:
One package pre-made pizza dough*
1 ½ C part skim ricotta cheese
Italian seasoning – to taste
Salt & pepper – to taste
Fresh spinach leaves – about 1 C
1 ½ – 2 cups chicken from meal #1 – lightly shred
¼ C thinly sliced red onion
12-18 grape tomatoes – halved
6 artichoke hearts (plain or marinated)– quartered
¼ C fresh sliced mushrooms
1 C shredded mozzarella cheese
2-3 tbsp parmesan cheese
Canned pizza sauce for serving
flour for dusting
cookie sheet – 12” x 17”
Here’s how to do it:
Preheat the oven to 400◦. First, prepare the ricotta cheese by mixing in one large egg until it is completely incorporated. Then add in the Italian seasoning and salt & pepper to taste. Stir to mix. Dust your countertop generously with flour. Lightly dust the dough and knead it a few times to remove excess air bubbles. With a floured rolling pin, roll out the dough so it is approximately the size of your cookie sheet. Lightly spray the cookie sheet with cooking spray. Move the dough to the cookie sheet before filling. Start by making sure the dough and rolling pin both have a light coating of flour on them. Gently roll half of the dough around the rolling pin, slide your hand underneath the other half then lift to transfer dough (See picture in slideshow) to the greased cookie sheet. Now it’s time to begin constructing your calzone! Start by arranging the spinach leaves in the center of your dough as shown, then layer the ricotta cheese mixture on top. Then start layering the remaining ingredients: the chicken, onion, tomatoes, artichoke hearts, mushrooms, mozzarella and parmesan cheeses. Season to taste with salt, pepper and oregano. Next, close up the calzone for baking by taking the dough lengthwise, meeting the edges together and pinching it with your fingers along the entire length of the dough. Fold the dough over once or twice, about 1” a fold, until you have a good solid fit over the top of the calzone. Pinch again firmly to secure. Use this same method to seal up each end of the calzone. You can even use a fork on the ends for an extra good seal. Then, with a tip of a sharp knife, make about four 1” slits on the top to vent the steam while cooking. Place in center of oven and bake until golden brown; about 35 minutes. Remove from oven and allow to sit for 8-10 minutes before cutting. Serve with a side of pizza sauce and a salad. Absolutely delicious – Bon Appétit!
* You can find this in a few varieties at Publix in the bakery; otherwise frozen dough will work just fine.
Vegetarian/Vegan Option: Omit the chicken and double the amount of veggies used