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Chicken, Spinach & Ricotta Cheese Recipe


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     Chicken, Spinach & Ricotta Cheese

Category   Entrees - Maindishes
Sub Category   None
Servings   4
Preptime   45 min

1/2c of ricotta cheese
3 3/4 oz pieces of fontina, rough chop
5 oz baby spinach
3 cloves of garlic, minced
1lb pizza dough
1 can of 16 oz tomato sauce
All purpose flour
1/3c cooked chicken, diced
Adobo seasoning, optional
Lawrys seasoning salt, optional

Preheat oven to 450 degrees with rack in the center. Lightly oil a rimmed baking sheet. Cut dough into four quarters and allow to come to room temperature.
Heat 1Tb of oil in medium skillet over medium high. Add spinach and a pinch of Lawrys seasoning salt and a pinch of adobo seasoning. Cook until just wilted, 1 to 2 min. Transfer to colander and let liquid drain in sink. Squeeze out as much liquid and then roughly chop. Wipe out skillet. In a small bowl, combine ricotta, fontina, spinach, chicken and half of the garlic. Season to taste with salt and pepper.
On a lightly floured surface, roll or stretch out each dough into 8 inch circles. Divide filling into four. Add filling into dough, leaving a 1 in border. Fold dough into half moons, crimping edge with fork to seal. Make 3 small cuts along top of each calzone. Brush with oil only on top and lightly sprinkle with Lawrys seasoning salt. Place on oiled baking sheet and bake until deeply brown and crisp 15 to 20 min. Let rest for 5 minutes.
Meanwhile, heat remaining garlic and 1Tb of oil in the same skillet used to cook spinach, over medium high heat for one minute. Add all the tomato sauce and reduce heat to medium. Cook until sauce is thickened. Serve calzone with sauce. Note Instead of chicken, can used cooked Italian sausage or pepperoni. Can add chili flakes to tomato sauce.

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