Chicken and Spinach Calzone Recipe

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Chicken and Spinach Calzone Recipe :-In addition to being super simple to prepare, these Chicken and Spinach Calzones are a little bit healthier than the typical calzone, and they are bursting with a flavorful and satisfying flavour!

Chicken and Spinach Calzone Recipe



❤️ Why you’ll love this recipe

  • Contrary to what you would believe, making calzone is actually a very simple culinary process. In particular, this is the case if you utilise dough that you purchased from a store, as I do here.
  • After you have prepared the filling, you will need to split the dough into six equal parts, roll out each portion into an oval, place filling on top of each oval, and then fold the ovals over, completing the process. A breeze to do!
  • It is not only an excellent choice for a weekday dinner, but it is also an excellent choice for freezing and grabbing for a meal at the last minute.
  • It is the kind of dinner that your entire family will enjoy eating together!



  1. Cut up onion
  2. Cut up garlic
  3. Chicken breasts without bones or skin
  4. Chopped frozen spinach
  5. The cheese ricotta
  6. Feta cheese broken up
  7. Shreds of Parmesan
  8. Parsley cut up
  9. Egg whites that are big
  10. Pepper and salt
  11. Flakes of red chilli
  12. Whole wheat or a mix of grains



‍ How to make chicken and spinach calzones:

  • First, heat your oven to 350 degrees and put paper on a baking sheet.
  • Put the chicken, onions, and garlic in the pan first. Add 1 tablespoon of olive oil to a medium-sized pan set over medium-high heat. Put the onion in the pan and cook it for about 6 minutes, until it gets soft. After you add the garlic, cook for a few more minutes. Now put the garlic and onions in a medium-sized bowl.
  • Put the chicken in the same pan with the last tablespoon of olive oil. Aside from the pink colour, cook the chicken for 8 to 10 minutes, or until the outside turns brown. Move to a cutting board from the pan and let it cool a bit before shredding.
  • Now it’s time to add the rest of the filling to the bowl with the onions and garlic. For this recipe, I used frozen spinach that I chopped up, let thaw, and drained. I also added ricotta, feta, parmesan, parsley, salt, pepper, and red chilli flakes.
  • A picture of the bowl from above showing chicken, spinach, cheeses, onions, parsley, and more.
  • Mix until all of the items are mixed together.
  • Don’t eat the filling straight from the bowl.
  • A view from above of the bowl with the chicken, spinach, and cheese blend all mixed together.
  • Now you need to get your dough ready. Cut it into six equal-sized pieces. Dust a surface with flour and shape each piece into a rectangle.


  • Get your other egg white and break it up into a bowl. Then, brush the dough’s edges with it barely. Put some of the chicken and spinach mix in the middle of the dough.
  • A look at the oval-shaped dough with the chicken and spinach filling in the middle.
  • For each oval, fold the dough over and press the sides together. Once the baking sheet is ready, use a fork to make the edges neat.
  • A view of calzones on a foil-lined baking sheet that have been turned over and the edges crimped.
  • The calzones should be baked for 15 to 20 minutes, or until they look brown and crispy.
  • Enjoy it after cutting it in half and looking at the yummy inside.
  • A close-up view of the top half of a chicken and spinach quiche that has been cut in half and stacked on a wooden cutting board.
  • Did you know it was so easy to make a calzone? I have a secret that will make this chicken and spinach pizza even easier to make… Rotisserie chicken is great!
  • If you don’t cook the chicken, you can make these calzones faster. You can also leave out the onion and use a little garlic powder instead of fresh garlic if you really want to save time.
  • There’s also a really easy way to make calzones in an air fryer if you have one.




  1. After preheating the oven to 350 degrees, line a baking sheet with aluminium foil.
  2. Add one tablespoon of olive oil to a skillet of medium size and place it over medium-high heat. After around six minutes, add the onion to the skillet and continue to cook it until it has become more tender. Garlic should be added and cooked for a few more minutes. Take the garlic and onions and place them in a medium bowl.
  3. Before placing the chicken in the skillet, add the remaining tablespoon of olive oil to the skillet. After eight to ten minutes of cooking, the chicken should no longer be pink and should be getting golden on the outside. After removing from the skillet, transfer to a chopping board and allow it slightly cool before shredding.
  4. The chicken, spinach, ricotta, feta, parmesan, parsley, one of the egg whites, salt, pepper, and red chilli flakes should be added to the bowl that contains the onion and garlic. In order to blend, thoroughly mix.
  5. The dough should be divided into six equal-sized pieces, and each of those pieces should be formed into an oval on a surface that has been lightly dusted with flour.
  6. A small bowl should be used to collect the remaining egg white, and then a pastry brush should be used to softly coat the borders of each dough oval with the egg white. A portion of the chicken and spinach combination should be placed in the middle of the dough as a scoop.
  7. Apply pressure to the edges of the dough as you fold it over. Place on a baking sheet that has been prepared and use a fork to crimp the edges.
  8. The calzone should be baked for around fifteen to twenty minutes, or until it appears brown and crispy.





    Jasmine Gomez is the Wishes Editor at Birthday Stock, where she cover the best wishes, quotes across family, friends and more. When she's not writing for a living, she enjoys karaoke and dining out more than she cares to admit. Who we are and how we work. We currently have seven trained editors working in our office to produce top-notch content that you can rely on. All articles are published according to the four-eyes principle: After completion of the raw version, the texts are checked by (at least) one other editor for orthographic and content accuracy.

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