Chicken, Artichoke and Spinach Calzones with Feta and Basil
Inspired by techniques from America's Test Kitchen.
Substantial pastry envelopes hiding a filling of tender chicken, bright spinach, soft artichokes and two cheeses.
Always check the labels of the products you use.
Method
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Equipment
- large bowl
- rolling pin
- rimmed baking tray
- pastry brush
- sharp knife
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 736 kcal |
| Protein | 53.5 g |
| Carbohydrate | 60.5 g |
| of which sugars | 1.9 g |
| of which free sugars | 0 g |
| Fat | 30.4 g |
| of which saturates | 13.1 g |
| Fibre | 4.7 g |
| Salt | 3.49 g |
Protein per 100 kcal
7.3 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
Metric · 4 servings
Filling
- 420 g cooked chicken, skin removed, shredded into bite-size pieces
- 255 g frozen artichoke hearts, thawed, patted dry and chopped
- 55 g baby spinach
- 170 g low-moisture mozzarella, grated
- 115 g feta, crumbled
- 4 tbsp chopped fresh basil
- 3 g fine sea salt or table salt about ½ tsp
- ¼ tsp ground black pepper
Dough
- 16 g plain flour, for dusting about 2 tbsp
- 450 g pizza dough, shop-bought or homemade, at room temperature
To finish
- 30 ml olive oil
- 1
Preheat. Heat the oven to 230 °C with the shelf positioned in the upper middle section.
- 2
Mix filling. Put the shredded chicken, thawed and patted-dry chopped artichoke hearts, baby spinach, grated mozzarella, crumbled feta, chopped fresh basil, salt and ground black pepper into a large bowl and mix until evenly combined.
- 3
Prepare dough. Cut the pizza dough in half and roll each half on a lightly floured surface to a 23 cm round.
- 4
Fill. Pile half the filling over one half of each round, leaving a 2–3 cm border, brush the edge with water, fold the dough over and crimp tightly to seal.
- 5
Place. Brush the baking tray with 1 tbsp of olive oil and carefully lift the calzones onto it.
- 6
Slash. Cut two 2–3 cm slits in the top of each pastry parcel.
- 7
Oil. Brush the calzones all over with the remaining olive oil.
- 8
Bake. Bake for about 20 min until golden brown.
Storage
Cool and chill within 2 hours; keeps for up to 2 days.
