MEXICAN CHICKEN & SPINACH CALZONE
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.