Chicken Calzone with Artichoke & Feta

posted Oct 31, 2010, 10:22 PM by Glenn Kirbo   [ updated Nov 18, 2010, 1:51 PM ]

I discovered the pre-made fresh pizza dough at publix in the bakery section. Its really cheap ($1 to $3) for a big bag and it is easy to work with and ready to bake. I really like some of the calzones at mellow mushroom and I was going for their style with this.  Taryn's picky about what she approves and she seemed to really like this one. I know I did.. I think the artichoke offsets the cheese and marinara well.

Serves 2 to 4  (makes 4 medium sized Calzones)

Ingredients

Dough:
2 pounds Raw Pizza Dough
a little white flower to prevent sticking

Filling:
1 pound Chicken Breast with fat and skin trimmed
1 medium onion chopped
2 cloves garlic (minced)
1 large tomato (chopped into bite sized bits)
1/4 cup chopped spinach
4 table spoons feta cheese
1 cup shredded low fat mozzarella
2 table spoons olive oil

Sauce:
2 cups marinara or other spaghetti sauce (Glenn likes vodka creme style)

Directions

Make the filling
Chop the raw chicken in to small bite sized chunks..  approx 1inch square
Saute at medium/high heat until almost completely cooked.. a little browning is good
Add chopped union minced garlic and continue cooking until almost clear
Reduce to low heat
Add tomato & spinach and stir for a minute or two to soften
Turn off heat
evenly distribute mozzarella and feta over the mixture and stir
Do not add the marinara to the filling.. will make soggy

Stuffing Procedure
(you should use about 2/3 of the filling in this process)
preheat the over to 450
sprinkle a little flour on a working space
break the dough into 4 balls
flatten a ball by hand or with a rolling pin (the dough will be springy)
stretch it over the palm of your left hand and stuff in a scoop of filling
stretch the edges around and pinch them repeatedly to close
place seam side down on a cookie sheet
repeat for each calzone
bake on middle rack at 450 for 15 to 20 min or until edged begin to brown and dough is firm

Make the Sauce
Pour the marinara sauce over the filling and warm over low heat
Also try plain marinara if you are so inclined (Taryn likes)
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