Chicken, Spinach and Gruyère Cheese Calzone
Categories: Breads, Pizza & Panini
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
- Prepare Pizza Dough; set aside to rise. Coat large baking sheet with oil; sprinkle with cornmeal.
- 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.
- Reduce heat to medium; stir in remaining oil and onion. Cook, covered, for 1 to 2 minutes or until golden.
- 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.
- Punch down dough. Transfer to lightly floured work surface. Divide into 6 equal balls. Cover with plastic wrap and let stand for 10 minutes.
- Preheat oven to 230ºC.
- With floured hands or rolling pin, pat or roll dough on lightly floured surface into 8-inch rounds.
- Beat egg with 1 tbsp water; brush some over edges of dough.
- 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.
- Using floured dough scraper, transfer calzone to baking sheet; brush with remaining egg mixture.
- Bake for 16 minutes or until instant-read thermometer inserted in center of calzone reads 80°C. Let cool on rack for 5 minutes.
