Mexican Calzone

recipe by Chef George Hirsch | chefgeorgehirsch.com

Makes 4 entrée or 8 appetizer servings

1 recipe *George’s Favorite Pie Crust, or (15-ounce) package refrigerated pie crust, room temperature 

For the Filling:

1 4-ounce can diced green chilies 

1 teaspoon hot sauce

1 Tablespoon cilantro

1 package frozen spinach, defrost & well drained (squeeze out extra water)

2 Tablespoons bread crumbs

1/2 cup Jack cheese, shredded

1/2 cup Queso fresco, or feta cheese

1 egg, beaten with teaspoon of water

Mix chilies, hot sauce, cilantro, spinach, bread crumbs, jack and Queso fresco (feta). 

Roll out pie dough (if from scratch) into two 10 inch circles and cut in half; or if using prepared store bought pastry cut circles into two half circles. Top each piece of pastry with 1/4 cup filling leaving a one-inch edge around pastry. Brush outside edge of dough lightly with water.  Fold over the dough into a pocket and seal edges.  Pierce the dough with the point a small knife with three small holes to allow steam to escape.

Brush outside of Calzone with beaten egg and place on a baking sheet pan.  

Preheat oven to 425° degrees.

The Calzones will bake in about 10-12 minutes. 
To check doneness, the bottom of the Calzone will have a hollow sound when tapped with your finger.

Serve with wedges of lime, salsa, and sour cream on side.