Chicken Parmesan Calzone

Chicken Parmesan Calzone

The Chicken Parmesan Calzone is a delightful and cheesy twist on the classic pizza. Crispy chicken tenders, melted mozzarella, and a buttery, golden crust make this calzone an irresistible option for lunch or dinner.

• Flour for dusting: Used to prevent the pizza dough from sticking while rolling it out.
• 8-ounce bag shredded mozzarella cheese: This melty, gooey cheese forms the cheesy base for the calzone.
• 16-20 ounces pizza dough: The dough acts as the base, and can be store-bought or homemade for convenience.
• 6-7 fully cooked crispy chicken tenders (sliced): Adds a savory and crispy texture to the filling.
• 1/3 cup grated Parmesan cheese: A nutty, salty cheese that complements the mozzarella perfectly.
• 3/4 cup pizza sauce: Adds tanginess and enhances the Italian flavors of the calzone.
• 2 tablespoons melted butter: Brushed on top of the calzone for a golden, crispy finish.

Step 1:

Preheat your oven to 400°F (200°C). If using frozen chicken tenders, cook them according to the package instructions. Once cooked, slice them into smaller pieces and set aside.

Step 2:

On a lightly floured surface, stretch and roll out the pizza dough into a 12-inch circle. Ensure the dough is evenly spread and not too thick.

Step 3:

Spread 1/2 cup of pizza sauce on one half of the dough, leaving about a 1-inch border around the edges to prevent the sauce from spilling out during baking.

Step 4:

On the sauced half of the dough, layer 1 cup of shredded mozzarella cheese, 1/3 cup of grated Parmesan cheese, and the sliced chicken tenders. Ensure the filling is evenly distributed for a balanced flavor.

Step 5:

Fold the other half of the dough over the filling to form a half-moon shape. Press the edges together to seal, then crimp with your fingers or a fork to ensure the calzone is fully sealed.

Step 6:

Place the calzone on a greased baking sheet. Brush the top with melted butter for a golden, flavorful crust. Use a sharp knife to cut three 1/2-inch slits on top to allow steam to escape during baking.

Step 7:

Bake the calzone in the preheated oven for 20 minutes. After 20 minutes, remove from the oven and spread the remaining 1/4 cup of pizza sauce on top. Sprinkle with the remaining 1/2 cup of shredded mozzarella cheese, leaving a 1-inch border around the edges.

Step 8:

Return the calzone to the oven and bake for another 10 minutes, or until the cheese is melted and bubbly, and the crust is golden brown.

Step 9:

Let the calzone cool for 5-7 minutes before slicing. This helps the filling settle, making it easier to cut and serve. Enjoy warm, and serve with extra pizza sauce for dipping if desired.

• Serve the Chicken Parmesan Calzone hot and fresh, straight from the oven, for the best flavor and texture. You can serve it with a side of marinara or extra pizza sauce for dipping.
• This calzone pairs well with a fresh side salad or roasted vegetables for a balanced meal.
• If you have leftovers, store them in an airtight container in the refrigerator for up to 2 days. To reheat, place the calzone in the oven to maintain the crispy crust instead of using the microwave.

• To make this recipe your own, feel free to add your favorite fillings, such as sautéed mushrooms, spinach, or extra cheese for more variety.
• For an even crispier crust, you can brush the dough with olive oil before baking or finish the calzone under the broiler for the last 2 minutes of baking.

Tips from Well-Known Chefs

• Chef Bobby Flay suggests brushing the calzone with a garlic butter mixture for an added layer of flavor.
• Chef Giada De Laurentiis recommends letting the dough rest for about 15 minutes before rolling it out to make it easier to work with.