Please create an account
or Log in to subscribe


or


Subscribe to our RSS feeds Follow us on Twitter Follow us on Facebook Subscribe to our RSS feeds Watch us on Youtube View us on Instagram

Chicken, pumpkin, cheese and spinach calzone

Chicken, pumpkin, cheese and spinach calzone recipe, brought to you by MiNDFOOD.

Chicken, pumpkin, cheese and spinach calzone

Add a taste of Autumn to your menu with the earthy delights of this traditional Italian calzone.

Serves 4

60
0g piece pumpkin, deseeded, skin removed, cut into 2cm cubes

olive oil cooking spray

8g sachet of instant dried yeast

1 tsp caster sugar

½ tsp salt

¾ cup hot water

2 cups plain flour

3 tbsp olive oil

1 large chicken breast fillet

120g baby spinach leaves

roughly chopped

100g fresh ricotta

1 cup grated mozzarella

1/3 cup finely grated parmesan

1 egg, whisked

sea salt flakes

1 Preheat oven to 200˚C. Line a tray with baking paper. Place pumpkin onto tray, spray with oil and season with salt and pepper. Roast for 20 minutes on top shelf of oven or until tender. Cool.

2 Add yeast, sugar and salt to water and whisk with a fork until combined. Stand in a warm place for 10 minutes or until mixture is frothy. Sift flour into a large bowl. Add yeast mixture with 2 tbsp olive oil and stir until a soft dough forms. Turn onto a lightly floured surface and knead for 8 minutes or until smooth. Place dough into an oiled bowl, cover with plastic film and place in a warm place for 20 minutes.

3 Meanwhile, heat 1 tbsp oil in a frying pan over a medium heat. Season chicken with salt and pepper. Add to pan and cook for 3 minutes on each side or until browned. Transfer pan to oven; cook for 7 minutes or until chicken is cooked through. Cool, then shred. Increase oven temperature to 220˚C. Line 2 large baking trays with baking paper.

4 Punch down dough and divide into 4 portions. Roll each portion on a lightly floured surface into a 24cm round. Arrange chicken, pumpkin, spinach, ricotta, mozzarella and parmesan onto half of each calzone, leaving a 2cm border. Brush border with water. Fold remaining dough over filling. Press edges together to seal.

5 Transfer calzones to trays. Brush with egg wash and sprinkle with sea salt flakes. Bake for 15-20 minutes or until golden and crisp. Serve.

Share on Facebook Pin on Pinterest Share by Email

One Comment on Chicken, pumpkin, cheese and spinach calzone


  • Deb
    July 5, 2014 6:51 pm

    Heaven!! The 3 cheeses will be a perfect combination. Complete meal in a package! protein and vitality packed. One for the must keep file. Great idea!!!!!

Post a Comment

© MiNDFOOD 2013. All Rights Reserved

Web Design Sydney