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.
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
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.