Calzone With Chicken And Spinach

Recipe By:
Chocopie
  • Currently 5.0/5 Stars.
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  • Total Time 65 min Ico-add
  • Yield 1 Serving
  • Level Medium

Calzone made with wonderful fillings.
 

Ingredients

  • 1 chicken thigh
  • Salt and freshly ground pepper
  • Bechamel sauce:
  • 1/2 cup/4 fluid ounces/125 ml milk
  • 1 tablespoon unsalted butter
  • 1 tablespoon all-purpose (plain) flour
  • Salt and freshly ground pepper
  • Filling:
  • 1 bunch spinach, stems removed
  • 1 thin slice prosciutto, chopped
  • 2 tablespoons freshly grated italian parmesan cheese
  • 1/2 recipe neapolitan pizza dough, completed through the second rising
  • All-purpose (plain) flour for dusting
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Directions

  1. 1. Preheat an oven to 400°F/ 200°C/Gas Mark 7. Place the -chicken thigh in a baking pan
  2. 2. And season with salt and pepper. Roast until golden brown and the juices run clear when the meat is pricked with a knife, 25-30 minutes- Remove and discard the skin and bone and shred the meat.
  3. 3. To make the béchamel sauce, heat the milk in a small saucepan over medium-low heat until small bubbles appear along the pan edge.
  4. 4. In another small saucepan over medium-low heat, melt the butter. Add the flour and whisk to form a smooth paste.
  5. 5. Reduce the heat to low and cook, stirring, for about 2 minutes. When the milk is hot, add the butter-flour mixture, whisking constantly until it begins to simmer.
  6. 6. Simmer over medium heat until the sauce thickens enough to coat a spoon, about 20 minute-Season with salt and pepper. Set aside until needed.
  7. 7. Rinse the spinach but do not dry. Place in a saucepan over medium-low heat, cover and cook, turning occasionally, until wilted, 2-4 minutes.
  8. 8. Drain and squeeze to remove the liquid. Chop coarsely.
  9. 9. Place a pizza brick, unglazed terracotta tile or baking sheet on the lowest rack of an oven. Preheat to 500°F/240°C/Gas Mark 7.
  10. 10. In a bowl, combine the shredded chicken, spinach, béchamel, prosciutto and Parmesan. Stir to mix well.
  11. 11. Place the dough on a floured pizza peel or rimless baking sheet.
  12. 12. Sprinkle more flour on top and press evenly into a round disk 1 1/2 in/4 cm thick and 5 in/13 cm in diameter.
  13. 13. Lift the dough and stretch with your fingers and then over the backs of your fists while gently cutting the disk. Continue until the dough is 1/4 in/6 mm thick and 8 in/20 cm in diameter.
  14. 14. Crust the peel or baking sheet with flour and lay the disk in the center.
  15. 15. Mound the filling in the center of the half of the dough that is nearest to you and fold over the filling, stretching as necessary so the edges meet. Crimp the edges to seal. Tear a vent 1 in/2.5 cm long in the center of the top.
  16. 16. Using the peel or baking sheet like a large spatula, quickly slide the calzone onto the hot brick, tile or baking sheet. Bake until the top is golden brown, 8-9 minutes. Serve immediately.