Calzone with spaghetti, chicken, mushrooms and bacon

Recipe for calzone bianco with mascarpone, chicken, mushrooms, bacon and spinach.

Course Lunch, Main course

Cuisine Italian

Nøgleord Pizza

Total Time 1 30

Servings people

Calories 1639kcal

Cook the spaghetti until al dente, then rinse it in cold water and leave it to drain in a sieve.
If using raw chicken, cut it into strips, season with salt and pepper and fry for about 4-5 minutes over a medium heat. Set aside on a plate.
If using leftover cooked chicken, simply cut it into strips or pull the meat off the bones and set aside.
Fry the bacon until crisp in the same pan – in a little oil if needed – and set it aside with the chicken.
In the same pan, fry the mushrooms over a fairly high heat until they have released all their liquid and it has cooked off.
Then add the onion and garlic and fry for a couple of minutes more.
Add the spinach and heat through until it wilts.
Leave the mushroom mixture to cool thoroughly, then toss it well with the chicken, bacon and cooked spaghetti. Season the mixture to taste with salt and pepper.

Divide the dough into 4 and roll out into thin circles.
Spread the mascarpone over all the pizza bases, leaving a border around the edge.
Then top with a little grated mozzarella and grated parmesan, followed by the filling mixture. Work in layers so there is mozzarella/parmesan between the layers too. Continue until the filling and the mozzarella/parmesan are used up.
Carefully close the pizzas. Brush the edges with a little water if you like, press the edges together and roll them slightly in towards the filling.
Bake the pizzas until crisp and golden (in the oven for about 15-18 minutes at 250°C).