Chicken Parmesan Calzone
There’s something so comforting about the familiar flavors of Chicken Parmesan, and when wrapped in a warm, golden crust, it becomes even more irresistible. This Chicken Parmesan Calzone combines the classic Italian dish with the ease of a hand-held calzone, perfect for a cozy family dinner or a casual weeknight meal. With its gooey mozzarella, tangy marinara, tender shredded chicken, and a hint of fresh basil, it’s a symphony of textures and flavors that will leave everyone satisfied. The recipe is simple yet indulgent, making it an ideal choice for those who crave a bit of comfort with a gourmet twist. Let’s dive into this delightful recipe, and I’ll walk you through each step with care and ease.
Ingredients Overview
- 1 pound pizza dough: The heart of this recipe! Use store-bought dough for convenience or make your own for that homemade touch.
- 1 cup marinara sauce: This adds the tangy, rich tomato flavor. Opt for a high-quality jarred sauce or make your own.
- 1 cup shredded mozzarella cheese: For that classic melty goodness. You can also mix in other cheeses like provolone for added depth.
- 1/2 cup grated Parmesan cheese: Parmesan adds a salty, nutty flavor that complements the mozzarella beautifully.
- 1 cup cooked shredded chicken: The protein-packed filling. Use leftover rotisserie chicken or poached chicken for simplicity.
- 1/4 cup chopped fresh basil: The fragrant herb that gives the calzone a burst of freshness.
Step-by-Step Cooking Instructions
Step 1: Preheat the Oven
Preheat your oven to 400°F (200°C). Ensuring your oven is fully heated before baking will give you that perfectly golden crust.
Step 2: Prepare the Dough
On a floured surface, roll out your pizza dough into a circle, about 12 inches in diameter. Don’t worry about making it perfect! The rustic look adds to the charm of a homemade calzone.
Step 3: Add the Marinara
Spread the marinara sauce over half of the dough, leaving about a 1-inch border around the edges. This will help you seal the calzone later without any spillage.
Step 4: Layer the Cheese
Now, sprinkle the shredded mozzarella and grated Parmesan over the marinara sauce. These two cheeses work together to create a gooey, flavorful filling that is simply irresistible.
Step 5: Add the Chicken and Basil
Distribute the shredded chicken evenly over the cheese. Top with the chopped fresh basil for a pop of flavor that complements the rich filling beautifully.
Step 6: Fold and Seal the Calzone
Carefully fold the dough over the filling, forming a half-moon shape. Press the edges together and crimp with a fork to seal. This step is crucial to keep all that delicious filling inside while baking.
Step 7: Bake to Golden Perfection
Place the calzone on a parchment-lined baking sheet and bake for 20-25 minutes or until the dough is golden brown and crisp. The smell of bubbling cheese and toasty dough will fill your kitchen—pure bliss!
Step 8: Cool and Serve
Let the calzone cool for about 5 minutes before slicing into it. This helps the filling set and makes slicing much easier. Serve with extra marinara sauce on the side for dipping, and enjoy every cheesy, saucy bite!
Helpful Cooking Tips
Tip #1: Rest the Dough Before Rolling
If you’re using store-bought dough, let it sit at room temperature for about 20 minutes before rolling. This relaxes the gluten and makes it easier to shape.
Tip #2: Use Leftover Chicken
This recipe is a great way to use up leftover chicken! Rotisserie or grilled chicken works beautifully here, saving you time.
Tip #3: Go Heavy on the Cheese
Feel free to add extra mozzarella if you’re a cheese lover. It makes the filling even more ooey-gooey and delicious!
Tip #4: Brush the Dough with Olive Oil
For an extra crispy crust, brush the top of the calzone with a little olive oil before baking. You can even sprinkle some garlic powder or Italian seasoning for added flavor.
Tip #5: Customize the Filling
Get creative with the filling by adding mushrooms, bell peppers, or even spinach for a veggie boost.
Storage and Reheating Tips
To Store:
If you have leftovers (lucky you!), let the calzone cool completely before wrapping it tightly in plastic wrap or aluminum foil. Store in the refrigerator for up to 3 days.
To Freeze:
For longer storage, freeze the calzone in an airtight container or freezer bag for up to 3 months. Thaw in the fridge overnight before reheating.
To Reheat:
Reheat in the oven at 350°F for about 10-15 minutes until heated through. This keeps the crust crispy. If you’re in a hurry, you can microwave it, but the crust may lose some of its crunch.
20 Frequently Asked Questions
1. Can I use store-bought pizza dough?
Yes! Store-bought pizza dough works perfectly and saves time.
2. Can I make this calzone ahead of time?
Absolutely. Prepare the calzone, refrigerate it uncooked, and bake it when you’re ready to serve.
3. Can I freeze the calzone before baking?
Yes, you can freeze it before baking. Just be sure to bake from frozen, adding an extra 10-15 minutes to the bake time.
4. Can I add vegetables to the filling?
Yes, veggies like spinach, mushrooms, or bell peppers work well in this recipe.
5. How do I prevent the calzone from becoming soggy?
Be sure to leave a border around the filling and avoid overfilling to prevent sogginess.
6. Can I use a different cheese?
You can substitute provolone, fontina, or even cheddar for a different flavor profile.
7. How do I get a crispy crust?
Brushing the dough with olive oil and baking on a preheated pizza stone helps achieve a crispy crust.
8. What should I serve with calzones?
Serve with a side of marinara sauce for dipping, a simple salad, or roasted vegetables.
9. Can I use pre-cooked chicken?
Yes, leftover or pre-cooked chicken works great in this recipe.
10. Can I make this gluten-free?
Yes, just substitute the pizza dough with a gluten-free dough option.
11. How do I know when the calzone is done?
The crust should be golden brown and crispy, and the cheese inside should be melted.
12. What marinara sauce is best to use?
Use a high-quality store-bought sauce or make your own with fresh ingredients for the best flavor.
13. Can I add ricotta cheese?
Yes, adding a bit of ricotta cheese can make the filling extra creamy.
14. What’s the best way to seal the calzone?
Use a fork to crimp the edges or fold and pinch the dough to ensure it’s sealed.
15. Can I make mini calzones?
Yes! Simply divide the dough into smaller portions for individual calzones.
16. How long can I store leftover calzones?
Leftovers can be stored in the refrigerator for up to 3 days.
17. Can I make this vegetarian?
Absolutely. Replace the chicken with veggies like mushrooms or spinach for a vegetarian version.
18. Can I use whole wheat pizza dough?
Yes, whole wheat dough adds a nutty flavor and makes the calzone a bit healthier.
19. How do I prevent the calzone from leaking?
Ensure the edges are sealed well, and don’t overfill the calzone to prevent leaks.
20. What’s the best way to reheat a calzone?
Reheat in the oven at 350°F for 10-15 minutes for the best results.
20 Secrets for Culinary Perfection
- Use Fresh Dough: Fresh dough yields a lighter, fluffier crust.
- Thaw Frozen Dough Properly: If using frozen dough, thaw it in the fridge overnight for the best texture.
- Don’t Overfill: Overfilling can lead to messy leaks, so keep the filling balanced.
- Cook Chicken in Broth: Cooking chicken in broth keeps it juicy and flavorful.
- Season the Chicken: Toss the shredded chicken with a bit of Italian seasoning for extra flavor.
- Shred Your Own Cheese: Pre-shredded cheese contains anti-caking agents that prevent it from melting as smoothly.
- Use a Pizza Stone: Baking on a pizza stone gives the calzone a crispy bottom crust.
- Let the Calzone Rest: Letting the calzone rest for a few minutes before slicing allows the filling to set.
- Add Garlic Butter: Brushing the crust with garlic butter before baking adds a delicious aroma and flavor.
- Sprinkle Parmesan on the Crust: For an extra cheesy touch, sprinkle some grated Parmesan over the crust before baking.
- Use Fresh Basil: Fresh basil adds a burst of flavor that dried herbs just can’t match.
- Bake Until Golden Brown: The perfect calzone should have a beautifully golden and crisp exterior.
