Easy Chicken Parmesan Calzone (Print version)
A golden, cheesy chicken parmesan calzone made with pizza dough, breaded chicken, marinara, mozzarella, and parmesan.
# Ingredients:
For the calzone
01 -
1 lb (450 g) pizza dough, room temperature
02 -
1 cup (240 g) ricotta cheese
03 -
1/3 cup (35 g) grated parmesan cheese
04 -
1/2 teaspoon garlic powder
05 -
1/2 teaspoon Italian seasoning
06 -
1/4 teaspoon black pepper
07 -
1 1/2 cups (225 g) cooked breaded chicken cutlets or tenders, sliced
08 -
1/2 cup (120 ml) thick marinara sauce, plus more for serving
09 -
1 1/4 cups (140 g) shredded low-moisture mozzarella cheese
For finishing
10 -
1 large egg, beaten
11 -
1 teaspoon olive oil
12 -
1 tablespoon grated parmesan cheese
13 -
1 tablespoon chopped fresh basil or parsley
# Instructions:
01 -
Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper and let the pizza dough rest at room temperature for about 20 minutes if it feels tight.
02 -
In a bowl, stir together ricotta, parmesan, garlic powder, Italian seasoning, and black pepper until smooth and evenly seasoned.
03 -
On a lightly floured surface, roll or stretch the dough into a large oval about 1/4 inch thick. Transfer it to the prepared baking sheet.
04 -
Spread the ricotta mixture over one half of the dough, leaving a 1-inch clean border. Layer on the sliced cooked chicken, marinara sauce, and mozzarella.
05 -
Fold the empty side of dough over the filling. Press the edges firmly, crimp with a fork, and cut 3 small slits in the top for steam.
06 -
Brush the top with beaten egg and olive oil, then sprinkle with parmesan. Bake for 18-22 minutes, until the crust is deep golden and crisp.
07 -
Let the calzone rest for 5 minutes before slicing. Garnish with basil or parsley and serve with warm marinara for dipping.
# Good to know:
01 -
Use fully cooked chicken before filling the calzone.
02 -
Resting the calzone before slicing helps keep the cheese inside.
03 -
Best reheated in an oven or toaster oven for a crisp crust.