chicken and asparagus calzone
How to make chicken and asparagus calzone recipe
Serves 2, Total cooking time 30 minutes
Ingredients:
175 g (6 oz) asparagus spears, trimmed and cut into 2 cm (1 inch) pieces
145 g (4½ oz) pizza base mix
1 ready-cooked smoked chicken breast, sliced
125 g (4 oz) Roquefort cheese, crumbled
salt
rocket leaves, to serve
Method:
Cook the asparagus in lightly salted boiling water for 3 minutes until just tender, then drain. Meanwhile, make the pizza base mix according to the packet instructions.
Knead lightly until smooth, then roll out thinly to make a large circle, about 30 cm (12 inches) across, then place on a baking sheet.
Scatter the chicken, asparagus and crumbled cheese over half the dough, leaving a 1 cm (½ inch) border. Brush the edges with water, fold the dough over to cover the filling, pressing the edges firmly to seal.
Bake in a preheated oven, 220°C (425°F), Gas Mark 7, for 15 minutes until crisp and golden. Serve warm with rocket leaves.
For smoked chicken, asparagus & blue cheese salad:
cook 175 g (6 oz) asparagus spears in lightly salted boiling water for 3 minutes until just tender, then drain. Put 150 g (5 oz) mixed salad leaves in a bowl.
Add the asparagus, 1 sliced ready-cooked smoked chicken breast and a handful of pine nuts. Drizzle with ready-made blue cheese salad dressing and toss lightly to mix. Total cooking time 10 minutes.
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| chicken and asparagus calzone |
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