Easy Chicken Spinach Calzone - Hope Rhône Blend

This is a recipe for pizza parlor style calzone that is not only tasty but it is easy to whip up and makes a lovely presentation.

8 ounces puff pastry
1 Tablespoon olive oil
4 garlic cloves, thinly sliced
1 Tablespoon minced rosemary
14 ounces fresh spinach, roughly chopped
¾ cup marinara sauce
6 ounces cooked, shredded chicken breast
½ cup ricotta cheese
½ teaspoon of salt
¼ teaspoon freshly ground black pepper
½cup mozzarella cheese

Thaw puff pastry by letting it sit at room temperature. Preheat oven to 450o.

Heat the oil in a skillet that is large enough to accommodate the spinach. Add the garlic and sauté until it takes on a little color. Watch carefully so it does not burn. Pour the oil off into a bowl with the rosemary. Add the spinach to the garlic in the pan. Cook quickly, about a minute and a half. Remove from skillet and let stand for 10 minutes.

Place your puff pastry dough on piece of parchment paper large enough hold a 20x8 inch rectangle. Roll out the dough to a 20x8 inch rectangle.

Drain any liquid from the spinach and combine with the marinara, chicken, ricotta cheese, salt  and pepper. Once again, drain any excess liquid that may have accumulated.

Place the spinach chicken mixture in the center of the puff pastry. Even out the mixture leaving a border of 2 ½ inches on the long side and one inch on the short sides. Sprinkle the mozzarella on the top.

Use a sharp knife to cut 1 inch diagonal strips on both sides from the filling to the edge. Fold the strips in a criss-cross pattern along the filling, pinching the edges together where they meet in the center. Tuck the bottom edges up over the filling. Alternately, you can simply fold over each side so they meet in the center.

Using the parchment paper, pick up the roll and place it on a baking sheet. Brush rosemary oil over the top and sides. Bake at 450o until browned, about 15 to 17 minutes.

Recipe courtesy of Spoon Trade, published in Edible San Luis Obispo and Wine Country

Mary Mansson