MEX­I­CAN CHICKEN & SPINACH CALZONE

Woman’s Day (Australia) - - Food To Love -

SERVES 4 PREP 10 MINS + PROV­ING COOK 25 MINS PER SERVE 2972kj

¾ cup warm wa­ter 1 tsp caster sugar ½ tsp salt 7g sa­chet dried yeast 2 cups plain flour, plus ex­tra, to knead 1 tbsp olive oil 2 tsp 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 8 mins un­til frothy. Sift flour into a large bowl. Add yeast mix­ture and oil. Stir to form a dough. Turn dough out onto a lightly floured sur­face. Knead 8 mins un­til smooth. Trans­fer to a greased bow. Set aside, cov­ered, 45 mins un­til dou­bled in size.

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

3 FILL­ING Place all the in­gre­di­ents in a bowl. Mix well.

4 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 mix­ture over half the dough, leav­ing a 2cm bor­der. Fold dough over to en­close fill­ing. Press edges to­gether to seal. Care­fully trans­fer to pre­pared trays. Sprin­kle tops with cumin seeds. Bake 25 mins un­til golden and crisp. Serve with sour cream, hot sauce and salad.

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