Monday, September 24, 2007

Chicken and spinach calzones

1 batch Definitely the Best Pizza Crust
2 chicken breasts, grilled and sliced thinly
1 1/3 cups frozen chopped spinach, thawed and drained
1/2 cup goat cheese mixed with 1/2 cup milk
1 cup mozzarella, shredded
2 cloves garlic, crushed
Marinara sauce for dipping (at least 1/2 cup per person)

Prepare dough and let rise once. Punch down and divide into four balls. Cover gently with plastic wrap and let rise 30 minutes to an hour.

Roll dough out to about 9-10 inches in diameter. Spread goat cheese mixture in the shape of a D on one half of a dough round. Leave 1/2 inch of plain dough along the edge. Scoop 1/3 cup spinach onto the cheese. Cover with chicken slices. Top with shredded mozzarella.

Dip your finger in water and run it along the edge of plain dough. Fold the dough over the half with toppings, lining the edges up well. Press edges together gently with your finger. Sprinkle the edge with flour, then seal by pressing closed with a fork. Make the seal about 1/2 inch. Make 2-3 slices in the top of the dough with a sharp knife - be careful not to pull the dough.

Place the calzone on a baking sheet or baking stone sprinkled with cornmeal.

Repeat with remaining dough and filling. Bake at 400 degrees for 20-25 minutes or until golden. Serve hot with marinara sauce.

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