This easy homemade fold over pizza is delicious and perfect for any season. Great thing is, the calzone dough can be used for any any filling combination.
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
Chicken, pumpkin, cheese and spinach calzone recipe
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.
