Esta es una exhibición prevé de cómo se va ver la receta de 'Chicken, Artichoke, and Spinach Calzone' imprimido.

Receta Chicken, Artichoke, and Spinach Calzone
by DCMH

Chicken, Artichoke, and Spinach Calzone

from Cook's Country, Oct/Nov 2011

Calificación: 4/5
Avg. 4/5 1 voto
  Estados Unidos American
  Raciónes: 4

Ingredientes

  • 1 rotisserie chicken, skin discarded, meat shredded into bite-size pieces (about 3 cups)
  • 9 oz frozen artichoke hearts, thawed, patted dry, and chopped
  • 2 oz (2 cups) baby spinach
  • 6 oz low-moisture mozzarella cheese, shredded (1 1/2 cups)
  • 4 oz feta cheese, crumbled (1 cup)
  • 1/4 cup chopped fresh basil
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 1 (1-lb) ball ready made pizza dough
  • 2 Tbsp olive oil

Direcciones

  1. Adjust oven rack to upper-middle position and heat oven to 450 degrees.
  2. Combine chicken, artichokes, spinach, mozzarella, feta, basil, salt, and pepper in bowl.
  3. Divide dough in half. On lightly floured counter, roll dough into two 9-inch rounds. Working one at a time, place half of filling over half of dough, leaving a 1-inch border around edges. Brush edges with water, fold dough over filling, and crimp to seal. Repeat with remaining dough and remaining filling.
  4. Brush rimmed baking sheet with 1 Tbsp oil. Transfer calzones to prepared sheet and cut two 1-inch slits in the top of each calzone. Brush calzones with remaining 1 Tbsp oil and bake until golden brown, about 20 minutes. Serve.