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Recipe: Chicken Liver Calzone
Similar Categories: Chicken, Liver, Calzone
Chicken Liver Calzone
Yield: 1 Servings
1 Recipe Traditional Pizza
-Dough; made up to end of
-step 2
--FILLING--
1/4 c Butter
1 lb Chicken livers; trimmed
6 sl Bacon; chopped
1 tb Chopped fresh sage
1 1/2 lb Fresh spinach; trimmed
Salt
Pepper
Lemon juice
Freshly grated nutmeg
Beaten egg; to glaze
Sage leaves; to garnish
Make the filling. In a md saucepan, melt butter. Add
livers; cook quickly until brown but still pink on the
inside. Remove with slotted spoon and serve. Add bacon
to saucepan; cook until crisp. Remove with slotted
spoon and add to livers with chopped sage. Add spinach
to saucepan. Cover and cook until wilted. Drain well,
then chop coarsely. Season to taste with salt and
pepper, lemon juice and nutmeg. Preheat oven to 425
(220C). Grease 2 baking sheets. Divide dough into 2
equal pieces. Roll out both pieces on a lightly
floured surface to 10-inch circles. Brush lightly with
oil. Divide filling between the 2 dough pieces,
confining it to one half of each circle. Dampen edges
with water, then fold dough over to enclose filling
and seal well by pressing with a fork. Transfer to
baking sheets, brush with beaten egg and make 2 or 3
air holes with a sharp knife. Bake 20 minutes until
golden. Makes 4 servings.
Converted by MM_Buster v2.0l.
Yield: 1 Servings
1 Recipe Traditional Pizza
-Dough; made up to end of
-step 2
--FILLING--
1/4 c Butter
1 lb Chicken livers; trimmed
6 sl Bacon; chopped
1 tb Chopped fresh sage
1 1/2 lb Fresh spinach; trimmed
Salt
Pepper
Lemon juice
Freshly grated nutmeg
Beaten egg; to glaze
Sage leaves; to garnish
Make the filling. In a md saucepan, melt butter. Add
livers; cook quickly until brown but still pink on the
inside. Remove with slotted spoon and serve. Add bacon
to saucepan; cook until crisp. Remove with slotted
spoon and add to livers with chopped sage. Add spinach
to saucepan. Cover and cook until wilted. Drain well,
then chop coarsely. Season to taste with salt and
pepper, lemon juice and nutmeg. Preheat oven to 425
(220C). Grease 2 baking sheets. Divide dough into 2
equal pieces. Roll out both pieces on a lightly
floured surface to 10-inch circles. Brush lightly with
oil. Divide filling between the 2 dough pieces,
confining it to one half of each circle. Dampen edges
with water, then fold dough over to enclose filling
and seal well by pressing with a fork. Transfer to
baking sheets, brush with beaten egg and make 2 or 3
air holes with a sharp knife. Bake 20 minutes until
golden. Makes 4 servings.
Converted by MM_Buster v2.0l.
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