Chicken Bacon Ranch Calzone (Print version)
A golden pizza-dough calzone stuffed with chicken, bacon, ranch, spinach, mozzarella, and cheddar.
# Ingredients:
For the filling
01 -
2 cups (280 g) cooked chicken, chopped or shredded
02 -
6 slices bacon, cooked crisp and chopped
03 -
1/3 cup (80 ml) ranch dressing
04 -
1 cup (115 g) shredded mozzarella cheese
05 -
1/2 cup (55 g) shredded cheddar cheese
06 -
1 cup (30 g) baby spinach, roughly chopped
07 -
1/4 teaspoon black pepper
For the crust
08 -
1 lb (450 g) pizza dough, room temperature
09 -
1 tablespoon all-purpose flour, for rolling
10 -
1 tablespoon olive oil
11 -
1/2 teaspoon garlic powder
12 -
1/2 teaspoon Italian seasoning
13 -
2 tablespoons grated parmesan cheese, optional
14 -
Marinara or extra ranch, for serving
# Instructions:
01 -
Heat the oven to 425 F. Line a large baking sheet with parchment paper.
02 -
In a bowl, stir together the chicken, bacon, ranch, mozzarella, cheddar, spinach, and black pepper until the filling is evenly coated.
03 -
Lightly flour the counter and roll the dough into a 12-by-14-inch oval. If it springs back, let it rest for 5 minutes and roll again.
04 -
Mound the filling on one half of the dough, leaving a 1-inch border. Fold the other half over, press the edge firmly, and crimp with a fork.
05 -
Transfer the calzone to the baking sheet. Brush the top with olive oil, sprinkle with garlic powder, Italian seasoning, and parmesan if using, then cut 3 small vents in the top.
06 -
Bake for 16-18 minutes, until the crust is golden brown and the center is hot. Rest for 5 minutes before slicing and serve with marinara or extra ranch.
# Good to know:
01 -
Best served warm after a 5-minute rest.
02 -
Use room-temperature dough for easier rolling and sealing.
03 -
Filling should be thick, not soupy, before it goes into the dough.