Chicken, Spinach, And Sun Dried Tomato Calzones Recipe
This Chicken, Spinach, And Sun Dried Tomato Calzones recipe is good enough to surprise your family in a pleasant way. No other ingredient will make Chicken, Spinach, And Sun Dried Tomato Calzones taste so awesome than Chicken. I will prepare this Chicken, Spinach, And Sun Dried Tomato Calzones as Side Dish for a get-together I am soon going to host. You will make the right decision of preparing this Chicken, Spinach, And Sun Dried Tomato Calzones.
Ingredients
1 (10-ounce) package frozen chopped spinach, thawed
1 cup shredded cooked chicken
1/2 cup part-skim ricotta cheese
14 cup grated Parmesan cheese
2 tablespoons chopped sun-dried tomatoes
2 teaspoons chopped fresh basil or 1/2 teaspoon dried
1 1/2 teaspoons dried oregano
1/4 teaspoon freshly ground pepper
1 1/2 cups bottled marinara sauce
1 (10-ounce) tube refrigerated
Directions
1. Preheat oven to 425°F. Drain spinach in a sieve, pressing to extract as much liquid as possible. In a medium bowl, combine spinach, chicken, ricotta, Parmesan, sun-dried tomatoes, basil, oregano, pepper, and 1/2 cup of marinara sauce.
2. Unfold pizza dough onto a lightly greased baking sheet; use your hands to flatten to a rough 12-inch square. Use a sharp knife to cut into 4 squares. Spoon filling into center of each square. Fold dough over to form a triangle. Press edges together, then crimp with a fork to seal. Make 3 slashes in each calzone to allow steam to escape.
3. Bake until golden brown, about 15 minutes. Heat remaining marinara sauce and serve as a dip for warm calzones.
2. Unfold pizza dough onto a lightly greased baking sheet; use your hands to flatten to a rough 12-inch square. Use a sharp knife to cut into 4 squares. Spoon filling into center of each square. Fold dough over to form a triangle. Press edges together, then crimp with a fork to seal. Make 3 slashes in each calzone to allow steam to escape.
3. Bake until golden brown, about 15 minutes. Heat remaining marinara sauce and serve as a dip for warm calzones.
