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Chicken Spinach Calzone

As chicken continues to gain popularity as a pizza topping, it’s the perfect ingredient to incorporate into this fresh and contemporary calzone. Your customers will love this recipe featuring tender grilled chicken, mushrooms, fresh spinach, Grande Sliced Provolone, Alfredo sauce and grated Grande Parmesan Cheese layered in a calzone.

Course: Calzones/Strombolis
Products used: Deli-Style Provolone, Parmesan, Provo-Nello Provolone, Provolone

Ingredients

Directions

Ingredients

Chicken Spinach Calzone Yield: One calzone
  • 8 oz. (1 each) Pizza dough, 9-inch
  • 3 slices Grande Sliced Provo•Nello® or Deli-Style Provolone
  • 3 oz. (1/2 cup) Chicken, grilled, diced
  • 1/2 oz. (1 tbsp.) Spinach, fresh, sautéed, drained
  • 1 oz. (2 tbsp.) Alfredo sauce, prepared
  • 1 oz. (2 tbsp.) Mushrooms, sliced, sautéed
  • 1/2 oz. (1 tbsp.) Grande Parmesan Cheese, grated
  • Olive oil, as needed
  • Kosher salt, as needed
  • Black pepper, as needed
  • 2 oz. (1/4 cup) Alfredo sauce, warm

Directions

Chicken Spinach Calzone
  1. Arrange 2 slices Grande Sliced Provolone in center of dough; top evenly with 3 oz. chicken, 1/2 oz. spinach, 1 oz. Alfredo sauce, 1 oz. mushrooms, 1/2 oz. grated Grande Parmesan Cheese and 1 slice Grande Sliced Provolone.
  2. Fold dough over filling, forming a half-moon shape; seal edges. Cut steam vents; brush dough lightly with olive oil and season with salt and black pepper.
  3. Bake at 450°F for 81/2 to 9 minutes in an impingement oven, at 450°F for 12 to 15 minutes in a deck oven or until golden.
  4. Serve with 2 oz. Alfredo sauce portioned in a ramekin.