Categories: Meals
Ingredients
- 1 1/2 cups shredded roast chicken (see recipe)
- 1 1/2 cups shredded mozzarella
- 10 oz. package frozen chopped spinach, thawed and squeezed dry
- 1/2 cup chopped roasted red peppers, drained
- Kosher salt and black pepper
- 1 lb. refrigerated pizza dough, at room temp
- All-purpose flour, for dusting
- 1 large egg, lightly beaten
- Warm marinara sauce, for serving
Directions
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Preheat the oven to 450. Line a baking sheet with parchment paper. Combine the chicken, mozzarella, spinach, roasted red peppers, 1/2 tsp salt and black pepper in a large bowl.
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Divide the pizza dough into 4 pieces; keep covered with plastic wrap until ready to use. Working with 1 piece at a time, roll the dough into a ball and dust with flour, then roll into a 7-inch round on a lightly floured surface. Spoon one-quarter of the chicken mixture on one side of the dough round, then fold the dough over the filling and crimp the edges with a fork to seal. Transfer to the prepared baking sheet. Repeat with the remaining dough and filling.
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Brush the calzones with the beaten egg and make a few slits in the top of each with a paring knife. Bake until the calzones are golden and puffed, about 25 minutes. Let rest 5 minutes. Serve with marinara sauce.