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
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper or dust with cornmeal.
Step 2: Roll Dough
- Divide dough into 4 equal pieces. Roll each into a 6-8 inch circle (about ¼ inch thick).
Step 3: Assemble
- On one half of each dough circle, layer: chopped chicken, a spoonful of marinara, mozzarella, Parmesan, and ricotta (if using).
- Sprinkle with Italian seasoning. Leave a ½ inch border around the edges.
Step 4: Seal
- Fold the empty half of dough over the filling. Press edges firmly to seal.
- Crimp with a fork or fold the edge over itself.
- Cut a small slit on top of each calzone to let steam escape.
Step 5: Egg Wash & Bake
- Beat the egg with 1 tbsp water. Brush over each calzone.
- Bake 15-20 minutes until golden brown and puffed.
Step 6: Serve
- 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.
