Quickie-Chickie & Spinach Calzone
One of the easiest recipes for calzones—homemade, even!
A few tips for making calzones: Don’t use refrigerated dough. Calzones puff-up while they’re baking in the oven so stretch the dough as thin as possible. Never over-stuff the calzone. Always dust your hands as well as the surface with plenty of flour.
Calzone Facts: In Italian, “calzone” means “trousers”, but in gastronomic parlance, the term is used in reference to, what is more or less, a pizza turnover. The calzone is a specialty of Naples, Italy, and like pizza, it can be prepared as small, or as large as you’d like.
In the United States, 210 people share the Calzone surname. It is the 83,301 most common of surnames in the country.
1 ⅔ Cup Flour
⅔ Cup Lukewarm Water
1 TBSP Sugar
1 TBSP Vegetable Oil
½ tsp Salt
1 Package of Active Dry Yeast
1 Cup of Cooked, Shredded Chicken (dark meat, if possible)
6 Button Mushrooms
1 Packed Cup Fresh Spinach Leaves
½ Cup Mozzarella Cheese
½ Cup Parmesan Cheese
Salt & Pepper
Preheat oven to 475°
Start with the dough. Dissolve sugar in lukewarm water. Add package of dry yeast. Set aside.
Sift salt and flour in a large bowl. Add vegetable oil and mix well using a fork.
Once bubbles form on top of the yeast sugar mixture, pour over flour. Mix well. The dough ought to be a bit moist.
Dust the surface with flour and knead dough for three minutes. By now, the dough should be shiny and stretchy.
Allow dough to rest in a towel-covered bowl placed near the oven: the heat will help the dough rise quickly.
In the meantime, begin making the filling. Grate the cheeses, shred chicken and wash spinach.
Next, heat a dry skillet over med- high heat. Slice mushrooms and place in hot skillet. Sauté for 3 or 4 minutes; until golden.
After 15 minutes or so, the dough should have nearly doubled in size. Remove from the bowl and knead for 20 seconds on floured surface. Divide in equal halves.
Roll each half to ¼” thickness . Fill with equal amounts of each filling and seal the calzone dough with egg wash.
Bake for about 12 minutes, or until the crust is golden. Remove the calzones from oven and let the calzone cool for five minutes, and enjoy!