For the Dough:
- 1 1/2 cups warm water (about 110°F or 43°C)
- 2 1/4 teaspoons active dry yeast
- 1 teaspoon sugar
- 4 cups all-purpose flour
- 1 teaspoon salt
- 2 tablespoons olive oil
For the Filling:
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 cup cooked and shredded chicken
- 2 cups fresh spinach, chopped
- 1 cup ricotta cheese
- 1 cup mozzarella cheese, shredded
- Salt and pepper to taste
- Flour for dusting
- Cornmeal for dusting (optional)
- 1 egg, beaten (for egg wash)
In a small bowl, combine warm water, yeast, and sugar.
Let it sit for about 5 minutes until it becomes frothy.
In a large mixing bowl, combine the flour and salt.
Make a well in the center and pour in the yeast mixture and olive oil. Mix until a dough forms.
Knead the dough on a floured surface for about 5-7 minutes until it becomes smooth and elastic.
Place the dough in a greased bowl, cover it with a clean kitchen towel, and let it rise in a warm place for about 1-1.5 hours, or until it doubles in size.
While the dough is rising, prepare the filling.
In a skillet, heat olive oil over medium heat.
Add chopped onion and garlic, sauté until softened.
Add shredded chicken and chopped spinach to the skillet.
Cook until the spinach wilts and the mixture is well combined.
Season with salt and pepper.
Remove from heat and let it cool.
Preheat your oven to 475°F (245°C).
If you have a pizza stone, place it in the oven to heat.
Once the dough has risen, punch it down and divide it into two portions.
Roll out each portion on a floured surface into a circle or oval shape.
Place half of the chicken and spinach mixture on one side of each dough circle, leaving a border around the edges.
Top with ricotta and mozzarella cheese.
Fold the other half of the dough over the filling, creating a half-moon shape.
Seal the edges by pressing with a fork or by folding and twisting the edges.
If using a pizza stone, sprinkle it with cornmeal and carefully transfer the calzones onto it.
Otherwise, place them on a parchment-lined baking sheet.
Brush the tops of the calzones with beaten egg for a golden finish.
Bake in the preheated oven for about 15-20 minutes or until the calzones are golden brown and cooked through.
Allow the calzones to cool for a few minutes before slicing.
Serve and enjoy your delicious Chicken and Spinach Calzones!
Feel free to customize the filling with your favorite ingredients like mushrooms, olives, or bell peppers.