Chicken Calzone Recipe

Activate yeast and mix dough

In a small bowl, combine warm water (about 105–115°F / 40–46°C), sugar, and active dry yeast. Stir and let sit 5–10 minutes until foamy. In a large mixing bowl, combine flour and salt. Add the foamy yeast mixture and 2 tablespoons olive oil. Stir until a shaggy dough forms.

Knead and proof

Turn dough onto a lightly floured surface and knead for 6–8 minutes until smooth and elastic. If dough is too sticky, add up to 2 more tablespoons flour. Place dough in a lightly oiled bowl, cover with plastic wrap or a damp towel, and let rise in a warm place until doubled, about 60–90 minutes.

Cook the chicken

While the dough rises, heat 1 tablespoon olive oil in a skillet over medium heat. Season the chicken breast pieces with 1/4 tsp salt and a pinch of pepper. Cook the chicken 5–7 minutes per side (depending on thickness) until cooked through and internal temperature reaches 165°F / 74°C. Remove from pan and let rest 5 minutes, then shred or dice into bite-sized pieces (yield ~1 cup).

Sauté garlic and spinach (if using)

In the same skillet, add the minced garlic and sauté 30–45 seconds until fragrant. If using spinach, add the fresh spinach and cook until wilted, about 1–2 minutes. Season lightly with a pinch of salt and remove from heat. Let cool slightly.

Combine filling

In a bowl, combine shredded chicken, shredded mozzarella (reserve 1/4 cup for sprinkling inside or on top), ricotta cheese, grated parmesan, chopped basil, sautéed garlic and spinach, 1/2 tsp salt, 1/4 tsp black pepper, and red pepper flakes. Stir until evenly mixed. Taste and adjust seasoning.

Preheat oven and prepare surface

Preheat oven to 475°F (245°C) and place a pizza stone or inverted baking sheet on the middle rack if available. Lightly dust a baking peel or sheet with cornmeal or semolina.

Divide and roll dough

Punch down the risen dough and turn out onto a floured surface. Divide into 2 equal pieces for two medium calzones (or keep whole for one large). Roll each piece into a 9–10 inch circle, about 1/4 inch thick.

Fill

On one half of each dough circle, spread about 1/2 cup pizza sauce, leaving a 1/2 inch border. Spoon half of the chicken-cheese filling (about 3/4 cup) over the sauce, leaving the border clear. Sprinkle a little of the reserved mozzarella over the filling.

Seal and vent

Brush the exposed dough border with a little water or beaten egg to help seal. Fold the empty half over the filling to form a semicircle. Press the edges together and crimp with your fingers or a fork to seal tightly. Cut 2 small slits in the top of each calzone for steam vents.

Egg wash and season

Whisk the egg with 1 tsp water and brush the top of each calzone lightly with the egg wash. Sprinkle dried oregano on top and a light dusting of cornmeal on the baking surface to prevent sticking.

Bake

Transfer calzones to the preheated pizza stone or baking sheet. Bake at 475°F (245°C) for 12–16 minutes until golden brown and the crust is cooked through. If the top browns too quickly, tent loosely with foil for the remaining time.

Rest and serve

Remove calzones from oven and let rest 5 minutes to allow filling to set. Serve with remaining warmed pizza sauce on the side for dipping.