Ingredients
2/3 c. ricotta
1 1/2 tsp. Italian seasoning
2 large eggs, divided
1/2 c. spinach
1/3 c. freshly grated Parmesan
1/2 package frozen chicken tenders, thawed and diced
2 tubes French bread dough
marinara, for serving
Preparation
Step 1Preheat oven to 350°. In a large mixing bowl, combine ricotta, Italian seasoning, 1 egg, spinach, Parmesan and chicken. Set aside.Step 2Roll out bread dough and trace a 1-cup measuring cup with a knife to form large circles in the dough. Place the dough on a parchment-lined baking sheet, keeping the circles about an inch apart. Step 3Add a heaping tablespoon of the cheesy-chicken mixture on each dough circle, closer to one side (placing it about a 1/4" from the edge of the dough). Flip the far edge of the dough over the cheese ball, forming a crescent or semi-circle shape. Use a fork to crimp the edges, sealing completely. Step 4Crack the remaining egg into a small bowl and whisk it with a fork until the yolk has cracked and the egg is beaten. Brush the top of each mini calzone with the egg wash.Step 5Cook until the pastry dough is golden brown and has fully cooked, 20 to 22 minutes. Serve with marinara, for dipping.
