Ready to skip the slice in favor of pizza’s more portable culinary cousin? Then look no further than these quick-fix chicken calzones starring pizza dough envelopes loaded with a creamy trifecta of cheeses, plenty of fresh garlic and chopped rotisserie chicken. And don’t forget the warm marinara sauce for dipping!
Table of Contents
What is a Calzone?
Calzones are Italian oven-baked turnovers or folded pizzas that can be served as an appetizer, lunch or dinner. They’re made using pizza dough and can be filled with all your favorite pizza toppings.
The toppings, transformed into fillings, are placed on one half of circular-shaped pizza dough. The dough is then folded over, pinched and sealed, brushed with melted butter, sprinkled with Parmesan cheese, and baked in the oven until golden brown.
Tell Me About This Recipe
The real beauty here is that these chicken calzones can be as homemade or as store-bought as your heart desires. Opt for my Ultimate Homemade Pizza Dough and go-to Simple Roast Chicken recipes, or skip the prep and swap in store-bought pizza dough and a rotisserie chicken. Either road will lead you to a delicious destination.
And just like traditional calzones, I’ve kept the tomato sauce on the side for ample dipping and dunking. Keeping the sauce on the side prevents the pizza pockets from becoming soggy.
- Pizza dough: Whether you opt for a homemade dough or a quality store-bought version, the key is to ensure it’s well-rested and at room temp for easy rolling.
- Ricotta cheese: Adds an extra-creamy element to the chicken filling. If ricotta isn’t a common item on your grocery list, swap in cottage cheese. I know it might seem like an unusual choice, but just like my pizza dip recipe, cottage cheese not only adds protein but also contributes that essential creaminess factor. Give it a try, and you might discover a delightful twist to your calzone filling!
- Shredded Parmesan cheese: Reserve a portion for sprinkling on top before baking, creating a crispy, cheesy crust.
- Shredded mozzarella cheese: Brings gooey perfection to the filling, creating that irresistible cheesy pull.
- Garlic: Mince it finely to ensure an even distribution of garlicky goodness.
- Fresh chives: They not only add flavor but also a pop of color to the filling.
- Rotisserie chicken:
- Unsalted butter: Melted and brushed on the dough before baking for that perfect golden-brown exterior.
See the recipe card for full information on ingredients and quantities.
Kelly’s Note: Get creative with your calzone fillings. If it goes on a pizza, it can go into a calzone! Just be mindful not to overload your calzone with too many ingredients, as it may affect the cooking time and compromise the structural integrity of your delightful pocket of goodness.
- Preheat the oven to 400°F and line your baking sheet with parchment paper. Using parchment paper makes for easy cleanup and prevents the calzones from sticking to the baking sheet.
- Roll out the dough. Lightly flour your work surface. Divide the pizza dough into 4 portions then roll each portion into a circle.
Pro Tip: If the dough is sticking, lightly flour your rolling pin as well. To achieve even circles, start rolling from the center and work your way outward, turning the dough occasionally.
- Make the cheesy chicken filling. In a small bowl, stir together the ricotta cheese, ¼ cup Parmesan cheese, minced garlic, chives, ½ teaspoon salt and ¼ teaspoon pepper. Stir in the chicken.
- Add the filling to each dough portion, leaving a 1-inch border around the edges. Sprinkle the mozzarella cheese on top of the chicken mixture.
- Fold and seal. Press the edges firmly to ensure a tight seal, and if needed, use a fork to crimp the edges. Transfer the calzones to the baking sheet, spacing them at least 2 inches apart to prevent them from sticking together while baking. Brush the tops with melted butter then sprinkle them with Parmesan cheese.
- Bake the calzones for about 15 minutes until the cheese is melted and the crust is golden brown. Keep an eye on the calzones in the last few minutes of baking to prevent overcooking.
Serving Suggestions: I love serving these folded pizzas with warm marinara sauce, but basil pesto, alfredo sauce, buttermilk ranch dressing or even barbecue sauce would be delicious, too!
- Ensure your pizza dough is at room temperature for easier handling. If it’s too cold, it might be less pliable and prone to tearing.
- Press the edges of the dough firmly to create a tight seal. A well-sealed calzone prevents filling leakage during baking.
- Let them rest for a few minutes after baking to allow the cheese to set, making them easier to handle.
Store leftover baked calzones in the refrigerator in an airtight container for up to 3-4 days.
Freezing Fully Baked Calzones: Once fully baked, allow the calzones to cool completely. Wrap them individually in plastic wrap and place them in a resealable bag. Freeze for up to 2-3 months.
Freezing Unbaked Calzones: If you’ve assembled the calzones but haven’t baked them, freeze them on a baking sheet until solid. Once frozen, transfer them to a resealable bag and store them in the freezer for up to 2-3 months.
Baking Frozen Calzones: When ready to enjoy, there’s no need to thaw the frozen calzones. Preheat your oven as usual and place the frozen calzones directly on a parchment-lined baking sheet. Bake at the same temperature (400°F) for an additional 5-10 minutes. Keep an eye on them, ensuring the cheese is fully melted, and the crust achieves golden-brown perfection.
Common Questions
In terms of basic ingredients, there’s usually no significant difference between pizza dough and calzone dough. Both are typically made from flour, water, yeast, salt, and sometimes a bit of sugar or olive oil. The primary difference lies in how the dough is used and shaped. Pizza dough is often stretched or rolled out for a flat pizza shape, while calzone dough is shaped to encase a filling, resulting in a folded, pocket-like structure.
The dough should be about 1/4-inch thick all around to ensure it bakes through while the fillings are warmed and cheese is melted.
Mozzarella is a classic choice for its meltability and gooey texture. However, the best cheese ultimately depends on your personal preference. Experiment with your favorite cheeses like Parmesan, cheddar or provolone, or use a combination for a more complex flavor profile.
To maintain the crispy crust, I recommend reheating the calzones in the oven or an air fryer. Preheat the oven to around 350°F and bake them for about 10-15 minutes or until warmed through. If you’re in a hurry, you can use a microwave, but be aware that it might result in a softer crust.
Calzones might leak during baking if the edges are not properly sealed. Ensure a tight seal by pressing the edges firmly together, you can even use a fork to crimp the edges for extra security. Overfilling the calzone or not leaving enough border can also contribute to leaks, so balance is key.
Preheat your oven and keep the pizza party poppin’ with additional recipes you’ll love.
Ingredients
- 1 pound homemade or store-bought pizza dough
- 1/2 cup ricotta cheese
- 1/2 cup shredded Parmesan cheese, divided
- 3 cloves garlic, minced
- 2 Tablespoons chopped fresh chives
- 1 1/2 cups chopped rotisserie chicken
- 1 cup shredded mozzarella cheese
- 2 Tablespoons unsalted butter, melted
- Marinara sauce, for serving
Instructions
- Preheat the oven to 400°F. Line a baking sheet with parchment paper.
- Lightly flour your work surface. Divide the pizza dough into 4 portions then roll each portion into a circle about 7 inches wide.
- In a small bowl, stir together the ricotta cheese, ¼ cup Parmesan cheese, minced garlic, chives, ½ teaspoon salt and ¼ teaspoon pepper. Stir in the chicken then divide mixture evenly between the four circles of dough, spreading the mixture on one half of the circle and leaving a 1-inch border around the edges. Sprinkle the mozzarella cheese on top of the chicken mixture.
- Fold the non-filled side of the dough over the filling to form a half-circle shape then pinch and seal the edges together. Transfer the calzones to the baking sheet, spacing them at least 2 inches apart. Brush the tops of the calzones with the melted butter then sprinkle them with the remaining ¼ cup Parmesan cheese.
- Bake the calzones for about 15 minutes until the cheese is melted and the crust is golden brown. Remove the calzones from the oven and serve them with the marinara sauce for dipping.
Kelly’s Notes
- Ensure your pizza dough is at room temperature for easier handling. If it’s too cold, it might be less pliable and prone to tearing.
- Press the edges of the dough firmly to create a tight seal. A well-sealed calzone prevents filling leakage during baking.
- Store leftover baked calzones in the refrigerator in an airtight container for up to 3-4 days.
- Freezing Fully Baked Calzones: Once fully baked, allow the calzones to cool completely. Wrap them individually in plastic wrap and place them in a resealable bag. Freeze for up to 2-3 months.
- Freezing Unbaked Calzones: If you’ve assembled the calzones but haven’t baked them, freeze them on a baking sheet until solid. Once frozen, transfer them to a resealable bag and store them in the freezer for up to 2-3 months.
- Baking Frozen Calzones: When ready to enjoy, there’s no need to thaw the frozen calzones. Preheat your oven as usual and place the frozen calzones directly on a parchment-lined baking sheet. Bake at the same temperature (400°F) for an additional 5-10 minutes. Keep an eye on them, ensuring the cheese is fully melted, and the crust achieves golden-brown perfection.
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Recipe by Kelly Senyei of Just a Taste. Please do not reprint this recipe without my permission. If you'd like to feature this recipe on your site, please rewrite the method of preparation and link to this post as the original source.
I’m unclear on the frozen instructions.
1. If you cook and freeze how long to cook again?
2. If you don’t cook and freeze how long to cook again?
There are two methods after frozen just not sure of cook times??
Please respond soon. I’m making them for Super Bowl!
Thank you!!
Hi Corinne! The baking time from the frozen state is the same for both.
Made them for Super Bowl.
Huge success!! Everyone loved them.
So simple to make and serve.
I cooked and froze them ahead of time and then reheated for guests.
A++
Thanks for a great recipe!!
I was a bit skeptical about the ricotta cheese but it melted into the chicken making it very creamy and tender. The garlic and chives gave great flavour and they were delicious dunked into warm Raos marinara. I will definitely make these again.
I’m so glad you enjoyed the recipe, Kathie!
Is 1 pound of dough big enough ?
Ive got it in 4 portions, but each one doesn’t look big enough to fit all the ingredients in?
Is the chicken supposed to be cooked ahead of time or ok to add frozen and cook with everything else?
Absolutely! One pound works great because of how thin it’s rolled. If you use more or make it thicker, it won’t bake properly. I would not use frozen chicken inside. It definitely needs to be cooked. Enjoy!
Sorry, just read again and found when to add mozzarella
Enjoy!
When do I add the mozzarella? To the mixture or on top of the cazone
I am making these today. I used homemade yeast dough, so I am letting them rise before baking. Can’t wait to bake them and eat!
Awesome! Enjoy!
My family and I had a blast assembling these and they tasted amazing, too!
So glad you enjoyed the recipe, Heather!
Add me please!
Done! Thanks for your readership, Patti!
Add to email, please.
Hi Anne! Adding you now :)
I want to get your new recipes on my e-mail.
Great! Just added you to our list!