Chicken and Spinach Calzone
These Chicken and Spinach Calzones are incredibly easy to make, a little bit healthier than the average calzone, and packed with delicious flavor!
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Makes: 6 calzones
Ingredients
- 2 Tbsp olive oil, divided
- 1 cup diced onion (1 small onion)
- 1 Tbsp minced garlic (2 cloves)
- 1 lb. boneless skinless chicken breasts
- 10 oz. frozen chopped spinach, thawed and drained
- ¾ cup ricotta cheese
- ½ cup crumbled feta cheese
- ¼ cup grated parmesan
- 1 Tbsp chopped parsley
- 2 large egg whites, divided
- ½ tsp salt
- ½ tsp pepper
- ½ tsp red chili flakes
- 16 oz. whole wheat or multigrain dough
Instructions
- Preheat oven to 350 degrees and line a baking sheet with foil.
- In a medium skillet over medium-high heat, add 1 Tbsp olive oil. Add onion to skillet and cook until softened, about 6 minutes. Add garlic and cook for another minutes. Remove onions and garlic to a medium bowl.
- Add remaining Tbsp olive to same skillet and place chicken in skillet. Cook until chicken is no longer pink and is turning golden on the outside, 8-10 minutes. Remove from skillet to cutting board and let cool slightly before shredding.
- In the bowl with the onion and garlic, add chicken, spinach, ricotta, feta, parmesan, parsley, one of the egg whites, salt, pepper, and red chili flakes. Mix well to combine.
- Break dough into 6 equal-sized pieces and on a lightly floured surface, form each piece into an oval.
- Break remaining egg white into a small bowl and, using a pastry brush, lightly brush the edges of each dough oval with egg white. Place a scoop of the chicken/spinach mixture in the middle of the dough.
- Fold the dough over, pressing edges together. Crimp edges with a fork and place on prepared baking sheet.
- Bake the calzone for about 15-20 minutes, until they’re brown and crispy-looking
Notes
- Recipe adapted from Mayo Clinic
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