I’ve said it before, but there’s something about calzones. They’re a lot more work than pizza. There’s a lot more dough in calzones, which makes them richer than pizza. But there’s something about all that wonderful, steaming hot filling encased in the perfect pocket of dough. They’re the perfect portable meal. And in the busy days we have coming up, that will be a life saver. Especially these calzones. They taste like spinach artichoke dip, only less greasy and with the added protein from the chicken.
I’ve always had trouble estimating the amount of filling to put in calzones. Usually I under-stuff them, which leads to way too high of a crust-to-filling ratio. So here’s my tip: put more filling than you think the dough will handle. Fill the calzone so more than half the dough is covered. The dough that gets folded over will easily stretch to accommodate the filling. And that way, the filling will balance out all the crust.
adapted from Cuisine At Home, August 2012
- Combine chicken, Asiago, Boursin, onion, artichoke hearts, spinach, garlic, and pepper flakes in a large bowl. Season with salt and pepper to taste.
- Heat oven to 450°F. (If using a pizza stone, place stone in oven before turning on heat.)
- Divide dough into 4 equal parts. Dust a large area of the counter with flour. Stretch dough into a six-inch round. Let rest. Stretch a little more. Place ¼ of the filling to one side of the dough, leaving a border around the edge. Stretch the dough over the filling and crimp edges to seal.
- Brush the top of calzones with egg (see note above.) Cut a small slit in the top of each calzone to allow steam to escape. Place calzones in oven and bake until they are browned and make a hollow sound when tapped, about 8-10 minutes. Remove from oven and let cool for 10 minutes before serving.
note: when brushing egg on the tops of the calzones, I find it easier to lightly dust your hand with flour, and hold the calzone in your hand rather than doing it when the calzone is on the counter.