Mexican Chicken & Spinach Calzone

MAKES 4 PREPARATION 10 MINUTES (PLUS PROVING) COOKING 25 MINUTES

¾ cup warm water 1 teaspoon caster sugar ½ teaspoon salt 7g sachet dried yeast 2 cups plain flour, plus extra to knead 1 tablespoon olive oil 2 teaspoons cumin seeds sour cream, hot sauce, mixed salad to serve FILLING 250g packet frozen chopped

spinach, thawed, drained 1 cup shredded skinless

cooked chicken (recipe left) 35g packet taco seasoning 400g can red kidney

beans, rinsed 1½ cups grated tasty cheese

1. In a jug, combine water, sugar, salt and yeast. Stand in a warm place for 8 minutes until frothy.

2. Sift flour into a large bowl. Add yeast mixture and oil, stirring to form a

dough. Turn dough out onto a lightly floured surface. Knead for 8 minutes until smooth. Transfer to a greased bowl. Set aside, covered, for 45 minutes until doubled in size.

3. Preheat oven to hot, 220°C. Grease and line two oven trays with baking paper.

4. FILLING. Place all ingredients in a bowl and mix well.

5. Punch dough down and divide into 4 portions. Roll each portion into a 20cm diameter round. For each calzone, arrange a quarter of the chicken filling over half the dough, leaving a 2cm border. Fold dough over to enclose filling. Press edges together to seal. Transfer to prepared trays. Sprinkle tops with cumin seeds.

6. Bake for 25 minutes until golden. Serve with sour cream, hot sauce and salad.