September Recipe

Loaded Chicken and Mushroom Calzone

Adapted from The Bon Appétit Test Kitchen

yield: Makes 4-main course servings
active time: 30 minutes
total time: 48 minutes

1 tablespoon olive oil plus additional for brushing
5 crimini mushrooms, sliced
3/4 teaspoon fennel seeds
2 garlic cloves, pressed
1/2 teaspoon dried oregano
3 cups (packed) baby spinach
1 cup diced cooked chicken
All purpose flour (for sprinkling)
1 pound fresh pizza dough (or one 13.8-ounce tube refrigerated)
4 tablespoons grated Parmesan cheese, divided
3/4 cups grated Mozzarella cheese
1/4 cup whole-milk ricotta cheese
1/4 teaspoon dried crushed red pepper

Preheat oven to 425°F. Heat 1 tablespoon oil in heavy large skillet over medium-high heat. Add mushrooms and fennel seeds; sauté until mushrooms are brown, stirring often, about 5 minutes. Add garlic and oregano; stir 1 minute. Add chicken and heat through. Add spinach; stir just until wilted, about 1 minute. Transfer to medium bowl. Season with salt and pepper.

Line rimless baking sheet with parchment. Sprinkle paper with flour. Roll out dough on lined baking sheet to 15 x 10-inch rectangle. Sprinkle 2 tablespoons Parmesan crosswise over half of crust, leaving 1-inch plain border. Top with Mozzarella, then mushroom mixture, distributing evenly. Spoon dollops of ricotta cheese over; sprinkle with crushed red pepper. Fold plain half of dough up over filling. Crimp edges tightly to seal. Brush with oil. Sprinkle top with remaining Parmesan.

Bake calzone until puffed and brown, about 18 minutes. Brush with oil and serve.