Lately, my cooking has been based on things that I have on hand in the fridge or freezer that need to be used up. Case in point: prosciutto, provolone, frozen spinach, marinara sauce, and, the never ending container of ricotta cheese.
Last week I bought the prosciutto & provolone for the roulades. I then had plenty of prosciutto & provolone left over, and of course, plenty of frozen spinach and ricotta that won’t die. (I think a ricotta pie might have to happen this weekend.) The sauce I had saved from a couple of weeks ago and defrosted it for the weekend. I racked my brain, what else could I do??? Over the weekend I had made a garlic, ricotta & spinach pizza= amazing. I could really open a pizza shop, no lie. Add that to the list- flower shop slash cookies slash pizza. Good idea, right?
I thought, well I could do something with chicken again? Meh, too soon for that. A baked pasta? Not quite enough left over sauce and didn’t want to make another batch, so no. Finally I thought, ok, yes, it’s close to pizza, but what about a calzone? I can use up the prosciutto, provolone, spinach & ricotta in one fell swoop and use the remaining cup of sauce to dip.
So I copped out and bought another ball of Whole Foods Pizza dough (insert disclaimer here: it’s a monday night, who wants to wait 45 mins for pizza dough to rise?) and headed home. I also was going to put in some chicken I had on hand for the week but decided not to use for salads. You don’t make friends with salads.
I’ve never made a calzone before, they’re not really my thing. But this was going to be good.
I first cooked up the chicken ( I only used 1 chicken breast for the calzone & saved the other for lunch) and crisped the prosciutto
I rolled out the dough, which is not so easy, the stuff is super springy and wouldn’t hold it’s shape
Then began the layering, and I apologize, my hands were a mess so I didn’t stop to take step by step photos
I drizzled the bottom half with olive oil, then layered the spinach, ricotta, prosciutto, chopped chicken & finally topped it off with the slices of provolone. I folded the top over, trying my best at a decorative seal, and into the oven it went, 4oo degrees F for about 20 minutes or until golden brown.
And here it is straight from the oven:
Let rest for a few minutes and then slice away!