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Calzone with Chicken and Spinach
- Active Time 55m
- Total Time 2h 30m
Makes 1 calzone
While not a traditional ingredient in Italian pizzerias, chicken has been embraced by pizza cooks outside of Italy. Here, a creamy filling of tender dark meat, spinach and prosciutto is tucked into a calzone for an especially rich treat.
- 1 chicken thigh
- For Sauce:
- 1/2 cup milk
- 1 tablespoon unsalted butter
- 1 tablespoon all-purpose flour
1 bunch spinach, stems removed
- 1 thin slice prosciutto, chopped
- 2 tablespoons freshly grated Italian Parmesan cheese
- 1/2 recipe Neapolitan pizza dough completed through the second rising
- All-purpose flour for dusting
Companion recipe: Neapolitan Pizza Dough
Preheat an oven to 400 degrees. Place the chicken thigh in a baking pan and season with salt and pepper. Roast until golden brown and the juices run clear when the meat is pricked with a knife, 25-30 minutes. Remove and discard the skin and bone and shred the meat.
FOR SAUCE: Heat the milk in a small saucepan over medium-low heat until small bubbles appear along the pan edge. In another small saucepan over medium-low heat, melt the butter. Add the flour and whisk to form a smooth paste. Reduce the heat to low and cook, stirring, for about 2 minutes. When the milk is hot, add the butter-flour mixture, whisking constantly until it comes to a simmer. Simmer over medium heat until the sauce thickens enough to coat a spoon, about 20 minutes. Season to taste with salt and pepper. Pour into a cup.
Rinse the spinach but do not dry. Place in a saucepan over medium-low heat, cover and cook, turning occasionally, until wilted, 2-4 minutes. Drain and squeeze to remove the liquid. Chop coarsely.
Place a pizza stone or unglazed terra-cotta tiles on the lowest rack of an oven. Preheat to 500 degrees.
In a bowl, combine the shredded chicken, spinach, béchamel, prosciutto and Parmesan. Stir to mix well.
Place the dough on a lightly floured pizza peel or rimless baking sheet. Sprinkle more flour on top and press evenly into a round disk about 1 1/2 inches thick and 5 inches in diameter. Lift the dough and stretch with your fingers and then over the backs of your fists while gently rotating the disk. Continue until the dough is about 1/4 inch thick and 8 inches in diameter. Dust the peel or baking sheet with more flour and lay the disk in the center.
Mound the filling in the center of the dough that is nearest to you and fold over the filling, stretching as necessary so the edges meet. Crimp the edges to seal. Tear a steam vent about 1 inch long in the center of the top.
Using the peel or baking sheet like a large spatula, quickly slide the calzone onto the hot pizza stone or tiles. Bake until the top is golden brown, 8-9 minutes. Remove from the oven and serve.
Recipe reprinted by permission of Weldon Owen. All rights reserved.
nutrition information per serving
939 calories; 41g total fat; 129mg cholesterol; 1528mg sodium; 99g carbohydrates; 7g fiber; 43g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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