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Spinach, Chicken and Bacon Calzones

Prep & Cook: 25 min plus thawing dough
Bake: 20 min

2 lb frozen pizza dough or bread dough (two 1-lb rounds)
4 strips bacon
1 small onion, finely chopped
1 box (10 oz) frozen chopped spinach, thawed and squeezed dry
1/4 tsp each salt and pepper
8 oz mozzarella cheese, cut in 1/2-in. dice
2 cooked boneless, skinless chicken-breast halves, finely diced
2 Roma tomatoes, finely diced
2 Tbsp oil

Thaw dough as package directs.

Meanwhile cook bacon in a skillet over medium heat until crisp. Drain well on paper towels, chop and place in a medium bowl.

Reduce heat to low. Add onion to fat in skillet; stir 4 minutes or until soft. Stir in spinach, salt and pepper. Let cool; add to bowl with the bacon. Stir in cheese, chicken and tomatoes.

Place 1 oven rack in upper third of oven. Heat to 450 deg. Brush backing sheet with 1 Tbsp oil.

Cut each dough round in quarters; shape into 8 balls. Place on a warm surface; cover with a cloth towel.

For each calzone, roll out balls of dough with a rolling pin. Roll and stretch into 7-in. circle. Mound chicken mixture in center . With wet fingers, moisten edge of dough; stretch and fold dough over filling to make a half moon. Pinch and roll edges to seal. Using kitchen scissors snip a vent in top

Place calzones on oiled sheet; brush tops lightly with the remaining 1 Tbsp oil.

Bake on upper oven rack 20 minutes or until crust is golden brown and filling bubbles. Cool 5 minutes before serving.

Serves 4 (2 per serving)
Per serving: 980 calories, 39 g fat (13 g saturated fat)

Womans Day 10/8/02