Chicken Parmesan Calzones (Pizza Night’s Best Upgrade)

Calzones are pizza’s cooler cousin. All the same ingredients, folded into a golden, portable pocket. This version packs breaded chicken, marinara, and three cheeses inside. Serve with extra sauce for dipping. Pizza night just got promoted.

Ingredients

Makes 4 calzones.

For the Calzones:

• 1 lb (450g) pizza dough (store-bought or homemade), room temperature
• 2 cups cooked breaded chicken tenders or chicken cutlets, chopped
• 1 cup marinara sauce (plus more for dipping)
• 1½ cups shredded mozzarella cheese
• ½ cup grated Parmesan cheese
• ¼ cup ricotta cheese (optional)
• 1 egg (for egg wash)
• 1 tsp Italian seasoning
• Cornmeal or flour for dusting

Step-by-Step Instructions

Step 1: Preheat & Prep

1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper or dust with cornmeal.

Step 2: Roll Dough

1. Divide dough into 4 equal pieces. Roll each into a 6-8 inch circle (about ¼ inch thick).

Step 3: Assemble

1. On one half of each dough circle, layer: chopped chicken, a spoonful of marinara, mozzarella, Parmesan, and ricotta (if using).
2. Sprinkle with Italian seasoning. Leave a ½ inch border around the edges.

Step 4: Seal

1. Fold the empty half of dough over the filling. Press edges firmly to seal.
2. Crimp with a fork or fold the edge over itself.
3. Cut a small slit on top of each calzone to let steam escape.

Step 5: Egg Wash & Bake

1. Beat the egg with 1 tbsp water. Brush over each calzone.
2. Bake 15-20 minutes until golden brown and puffed.

Step 6: Serve

1. Let cool 5 minutes. Serve warm with extra marinara for dipping.

Summary

Prep Time: 15 min | Cook Time: 20 min | Total: 35 min

Yield: 4 calzones | Difficulty: Easy

Storage Notes

Fridge: 4 days. Freezer: 3 months (baked or unbaked). Reheat in oven or air fryer at 375°F for 8-10 minutes. Never microwave — soggy dough = sadness. Serve with warm marinara.