Have I got a treat for you! You know how calzone only seems like something you get at a restaurant – that it’s too time-consuming or whatever to make at home? Well, using our super easy and quick pizza dough, you can actually make calzones for your family and friends in only an hour – start to finish!
Oh, and they’ll ooh and aah and feel totally special, because, well – it isn’t something we usually make. Oh, but now you can. Today’s recipe includes a tasty filling of precooked chicken and spinach – one of my favorites – but it could easily made with sausage and tomatoes, or just vegetables and cheese, or whatever.
Look how easy it is:
- Make a batch of our really easy pizza dough and let rest 20 minutes.
- Saute onions and garlic and mix with filling ingredients while dough is resting.
- Divide the dough into 6 pieces and roll/flatten each piece (remember, perfection is never required here!)
- Scoop filling onto half of a dough piece, bring up the other half and seal by rolling the bottom up over the top edge of dough.
- Bake about 15 minutes.
Easy Chicken-Spinach Calzone – Ready in an Hour!
- 1 batch easy pizza dough (click here for the dough recipe, or use your favorite)
- 2 Tb. olive oil
- 1/2 c. chopped onion (about 1/2 of a large onion)
- 3 cloves garlic, minced
- 4 c. spinach, chopped (or 10-oz. frozen spinach)
- 1-1/2 c. cooked chopped chicken (from a whole slow-cooked chicken or rotisserie)
- 1-1/2 tsp. Italian seasoning
- 1/2 tsp. black pepper
- 1/2 tsp. salt
- 1/2 tsp. red pepper flakes, or to taste (optional)
- 1/3 c. Greek yogurt
- 1 c. shredded mozzarella cheese
- 1/2 c. shredded parmesan cheese
- Sauce for topping: pizza sauce, roasted tomato sauce, or your favorite
- Make dough according to recipe and let rest 15-20 minutes. Heat oven to 450 degrees.
- Meanwhile, make filling: heat olive oil in a large skillet over medium heat, add onions and garlic and saute for about 5 minutes. Add spinach (if using fresh, stir & cook for about a minute until it wilts; just stir thawed frozen spinach in), remove from heat and add all the remaining ingredients (except the sauce used for topping). Stir well.
- Transfer dough to a lightly floured surface and shape into a slightly flattened circle. Evenly divide the dough into 6 cut triangles. Use a rolling pin and your hands to roll out each piece of dough into a 6-8″ circle-ish shape.
- Scoop 1/6 of the filling (about 3/4 to 1 c.) onto one half of a dough circle and bring the other half over the filling, gently stretching as needed. Seal the edges by bringing the bottom dough up over the top edge and rolling with your fingers to seal. You can cut slits in the tops of the calzones if you want, but I don’t bother and haven’t had any leaking problems.
- Transfer each calzone as you make it to a lined or greased large baking sheet. When all are ready, bake in the preheated 450 oven for 10 minutes, then reduce heat to 400 degrees and bake until nicely browned, 5-8 minutes more.
- To serve, spoon some of the tomato sauce over the top and pass the rest at the table.
Makes 6 calzones
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