Breads, Pizza & Panini

Chicken, Spinach and Gruyère Cheese Calzone

Cook with:
Filippo Berio Extra Virgin Olive Oil
Serves: 4-6
Preparation time: 1 hour 15 minutes
Cooking time: 30 minutes

Ingredients:

  • 1 batch Pizza Dough (see recipe in Pizza & Panini section)
  • 1 tbsp cornmeal
  • 2 tbsp Filippo Berio Extra Virgin Olive Oil, divided
  • 450g boneless skinless chicken breasts, thinly sliced
  • 1 onion, finely chopped
  • 2 large cloves garlic, minced
  • 1 bag (170g) baby spinach leaves, stems removed
  • 3/4 tsp each salt and freshly ground pepper
  • Pinch nutmeg
  • 1 egg
  • 125g shredded Gruyère cheese

Method:

  1. Prepare Pizza Dough; set aside to rise. Coat large baking sheet with oil; sprinkle with cornmeal.
  2. Meanwhile, warm 1 tbsp oil in sauté pan set over medium-high heat; sauté chicken for 1 to 2 minutes per side or until browned; set aside.
  3. Reduce heat to medium; stir in remaining oil and onion. Cook, covered, for 1 to 2 minutes or until golden.
  4. Add garlic and spinach; cook, covered, for 1 to 2 minutes or until spinach wilts. Uncover and cook until liquid has evaporated; remove from heat. Stir in salt, pepper and nutmeg.
  5. Punch down dough. Transfer to lightly floured work surface. Divide into 6 equal balls. Cover with plastic wrap and let stand for 10 minutes.
  6. Preheat oven to 230ºC.
  1. With floured hands or rolling pin, pat or roll dough on lightly floured surface into 8-inch rounds.
  2. Beat egg with 1 tbsp water; brush some over edges of dough.
  3. Layer Gruyère, chicken, spinach mixture and remaining Gruyère over half of each round. Fold dough over filling until edges almost meet. Pull bottom edges up to overlap top halves by 1/4 inch; pinch securely to seal.
  4. Using floured dough scraper, transfer calzone to baking sheet; brush with remaining egg mixture.
  5. Bake for 16 minutes or until instant-read thermometer inserted in center of calzone reads 80°C. Let cool on rack for 5 minutes.