Chicken, Spinach, And Sun Dried Tomato Calzones
|Frozen chopped spinach||10 Ounce|
|Shredded cooked chicken||1 Cup (16 tbs)|
|Part skim ricotta cheese||1⁄2 Cup (8 tbs)|
|Grated parmesan cheese||14 Cup (224 tbs)|
|Chopped sun dried tomatoes||2 Tablespoon|
|Chopped basil/1/2 teaspoon dried||2 Teaspoon|
|Dried oregano||1 1⁄2 Teaspoon|
|Ground pepper||1⁄4 Teaspoon|
|Marinara sauce||1 1⁄2 Cup (24 tbs)|
|Pizza dough||10 Ounce|
1. Preheat oven to 425Â°F. Drain spinach in a sieve, pressing to extract as much liquid as possible. In a medium bowl, combine spinach, chicken, ricotta, Parmesan, sun-dried tomatoes, basil, oregano, pepper, and 1/2 cup of marinara sauce.
2. Unfold pizza dough onto a lightly greased baking sheet; use your hands to flatten to a rough 12-inch square. Use a sharp knife to cut into 4 squares. Spoon filling into center of each square. Fold dough over to form a triangle. Press edges together, then crimp with a fork to seal. Make 3 slashes in each calzone to allow steam to escape.
3. Bake until golden brown, about 15 minutes. Heat remaining marinara sauce and serve as a dip for warm calzones.