Preheat oven to 450 degrees with rack in the
center. Lightly oil a rimmed baking sheet.
Cut dough into four quarters and allow to come to
room temperature.
Heat 1Tb of oil in medium skillet over medium
high. Add spinach and a pinch of Lawrys
seasoning salt and a pinch of adobo seasoning.
Cook until just wilted, 1 to 2 min. Transfer to
colander and let liquid drain in sink. Squeeze
out as much liquid and then roughly chop. Wipe
out skillet.
In a small bowl, combine ricotta, fontina,
spinach, chicken and half of the garlic. Season
to taste with salt and pepper.
On a lightly floured surface, roll or stretch out
each dough into 8 inch circles. Divide filling
into four. Add filling into dough, leaving a 1
in border. Fold dough into half moons, crimping
edge with fork to seal. Make 3 small cuts along
top of each calzone. Brush with oil only on top
and lightly sprinkle with Lawrys seasoning salt.
Place on oiled baking sheet and bake until deeply
brown and crisp 15 to 20 min. Let rest for 5
minutes.
Meanwhile, heat remaining garlic and 1Tb of oil
in the same skillet used to cook spinach, over
medium high heat for one minute. Add all the
tomato sauce and reduce heat to medium. Cook
until sauce is thickened. Serve calzone with
sauce.
Note Instead of chicken, can used cooked Italian
sausage or pepperoni. Can add chili flakes to
tomato sauce.
Originally Submitted
5/31/2020
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