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.

INGREDIENTS

• 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.

INSTRUCTIONS

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.

Serving and Storage Tips

• 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.

Helpful Notes

• 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.