If you've been to Boston and you love Italian, you've probably been to the North End. A thin strip of restaurants line the streets in this corner of the city, and if you want authentic, this is probably where you want to go. I adore the North End. It, to me, feels like a different world. It's bustling with tourists and locals alike, and the lines to certain restaurants always stretch around the corner.
Alas, on my current budget, trips to the North End are few and far between. I'm counting down the days until my parents come help me move in so I can go to some of my favorites. 30 days. But until September 1, I'm stuck. Or am I?
Creamy Chicken Spinach Calzone
1 can Pillsbury Pizza Crust
3/4 lb cooked chicken, chopped
1 (15 ounce) container ricotta cheese
3 cups shredded Italian cheese blend
3/4 cup freshly grated Parmesan cheese
2 tbsp dried Italian seasoning
1 tbsp dried oregano
1 salad bag of fresh spinach
1 tsp olive oil
salt and pepper to taste
1. Preheat the oven to 400 degrees. Meanwhile, saute spinach in olive oil and season with salt and pepper, if desired.
2. In a large bowl, mix together the chicken, all cheeses, eggs, Italian seasoning, Oregano and spinach. Set aside.
3. Divide the crust dough into 4 pieces and roll each piece about 1/4 inch thick into circle. Spoon about 1/4 cup of the ricotta filling onto each circle, fold over and seal the edges. Place onto a greased cookie sheet. Bake for 30 minutes in the preheated oven, or until nicely browned on the tops and bottoms.