Chicken and Spinach Calzone

Ingredients

• 2 Tbsp olive oil, divided
• 1 cup diced onion (1 small onion)
• 1 Tbsp minced garlic (2 cloves)
• 1 lb. boneless skinless chicken breasts
• 10 oz. frozen chopped spinach, thawed and drained
• ¾ cup ricotta cheese
• ½ cup crumbled feta cheese
• ¼ cup grated parmesan
• 1 Tbsp chopped parsley
• 2 large egg whites, divided
• ½ tsp salt
• ½ tsp pepper
• ½ tsp red chili flakes
• 16 oz. whole wheat or multigrain dough

Instructions

• Pre-heat oven to 350 degrees and line a baking sheet with foil.
• In a medium skillet over medium-high heat, add 1 Tbsp olive oil. Add onion to skillet and cook until softened, about 6 minutes. Add garlic and cook for another minutes. Remove onions and garlic to a medium bowl.
• Add remaining Tbsp olive to same skillet and place chicken in skillet. Cook until chicken is no longer pink and is turning golden on the outside, 8-10 minutes. Remove from skillet to cutting board and let cool slightly before shredding.
• In the bowl with the onion and garlic, add chicken, spinach, ricotta, feta, parmesan, parsley, one of the egg whites, salt, pepper, and red chili flakes. Mix well to combine.
• Break dough into 6 equal-sized pieces and on a lightly floured surface, form each piece into an oval.
• Break remaining egg white into a small bowl and, using a pastry brush, lightly brush the edges of each dough oval with egg white. Place a scoop of the chicken/spinach mixture in the middle of the dough.
• Fold the dough over, pressing edges together. Crimp edges with a fork and place on prepared baking sheet.
• Bake the calzone for about 15-20 minutes, until they’re brown and crispy-looking

Notes

• Recipe adapted from Mayo Clinic