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Chicken and Spinach Alfredo Calzones

IMG_8001My son loved his Chicken and Spinach Alfredo Pizza for his birthday and I found that it is just as delicious as a Calzone.  My family loves Calzones.  Usually I vary the filling by request – classic pepperoni, olive and cheese, or Hawaiian.  It is a lot like pizza in that you can customize what your family likes.

 

Chicken and Spinach Alfredo Calzones

goodcookbecky

Serves 6

Dough:

  • 1 cup warm water
  • 1 packet rapid rise yeast
  • 1 Tbsp sugar
  • 2 Tbsp canola oil (plus a little additional)
  • 1 tsp salt
  • 3 cups flour

Filling:

  • 1/2 jar purchased Alfredo sauce
  • 10 oz frozen, chopped spinach, thawed and drained
  • rotisserie chicken
  • package Italian cheese blend
  • 1 egg beaten (to brush on Calzones before baking)

Instructions:

Prepare the dough: Place 1 cup warm water in the bottom of your mixing bowl (I use my Kitchen Aid).  Add yeast and sugar.  Stir. Add 2 tablespoons of canola oil, 1 cup of flour, and 1 teaspoon of salt.  Stir until combined.  Add remaining 2 cups of flour.  Use the knead attachment and knead the dough until it is smooth and elastic.  Add about 1 teaspoon of canola oil and coat the dough ball with it.  Cover the dough with plastic wrap and then a towel and allow to rise about 30 minutes.  Divide the risen dough into 6 equal size portions.

Preheat oven to 350°F.

On a floured board roll out each individual portion of dough into about 6 to 8 inches in diameter.  Place 2 tablespoons of Alfredo sauce on one half of the dough, leaving about 1/2 inch dough along edge exposed.  Top with about a tablespoon of spinach, spreading it out over the Alfredo.  Place about 1/2 cup of shredded rotisserie chicken on top of the sauce.  Drizzle about 1 tablespoon of additional Alfredo Sauce over the chicken.  Sprinkle the top with 1/4 cup of shredded cheese.  Carefully fold the portion of dough that does not have topping over the filling and seal the edge with the exposed edge that the filling is on.  Press down gently to ensure a good seal.  Transfer the calzone to a parchment (or silicone) lined baking sheet.  Repeat with remaining dough portions.  I can fit 3 or 4 calzones on a baking sheet.  I rotate the baking sheets in the oven at the half way point to ensure even baking.  Allow the calzones to rest about 15 minutes before baking.

Just before baking, Beat the egg in a small bowl with about 2 tablespoons of water.  Brush the calzones with the egg wash with a pastry brush.  Bake for 20-25 minutes, rotating the baking pans half way through cooking.

Allow the calzones to cool about 15 minutes before consuming the filling will be very hot!

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Pepperoni Calzones

I made these Calzones and the Italian-Style Pasta Salad for my

Pepperoni Calzones

husband’s birthday dinner.

You can easily add your own choice of filling.  For my husband and myself we add artichoke hearts and mushrooms… play away to your heart’s desire.

The dough recipe was from a Betty Crocker Cookbook and I have made it so often now that it is fully memorized.  Yes, it is good and don’t be intimidated by making your own dough, it is easy to do and if you have a Kitchen Aid Mixer with a dough hook, just put it all in there and knead it.  Easy easy easy!

Pepperoni Calzones – Betty Crocker

Dough Ingredients:

  • 1 package Yeast, Active Dry
  • 1 cup Water — warm
  • 1 Tbsp Sugar
  • 2 Tbsp Oil
  • 1 tsp Salt
  • 3 cups Flour

Filling:

  • 8 ounces Tomato Sauce
  • 4 ounces Mushrooms, Canned — stems and pieces
  • 1 tsp Basil, Dried
  • 1 tsp Oregano
  • 1 clove Garlic   — crushed
  • 4 ounces Olives, Ripe — sliced
  • 8 ounces Pepperoni — hormel mild
  • 1 small Green Bell Pepper — chopped
  • 1 cup Cheese, Mozzarella — shredded
  • 1 largeEgg — beaten – to brush tops of dough before baking

Instructions

Dough preparation: Disolve yeast in warm water.  Add sugar, oil, salt and 1 cup of flour.  Mix together well.  Add flour ½ cup at a time to make a nice dough.  Knead the dough until smooth and elastic.  Put in a greased bowl and cover; allow to rise about 20 minutes.  Divide into six equal portions and roll out into 7 inch circle on a lightly floured board..
Mix tomato sauce, mushrooms, basil, oregano, garlic, and olives together and spread over half of each circle within one inch of the edge.  Top with pepperoni, green peppers and cheese.  Carefully fold dough over filling and pinch edges to seal securely.  Place on a greased cookie sheet and allow to rest about 15 minutes.Brush with beaten egg to give dough a nice sheen.  Bake in 375° F oven for 20-25 minutes.  Enjoy!

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