Chicken Favorite Calzone Recipe

Mix dry ingredients

In a large mixing bowl, whisk together 3 1/2 cups all-purpose flour, 2 tsp instant yeast, 1 tsp sugar, and 1 1/2 tsp fine sea salt until evenly combined.

Add liquids and knead

Create a well in the flour. Add 1 1/4 cups warm water (about 105–115°F / 40–46°C) and 2 tbsp extra-virgin olive oil. Using a spoon or dough hook on low speed, combine until a shaggy dough forms. If using a stand mixer, knead with the dough hook for 6–8 minutes until the dough is smooth and slightly tacky. If kneading by hand, turn onto a lightly floured surface and knead about 8–10 minutes until elastic.

First rise

Lightly oil a clean bowl, place the dough inside and turn once to coat. Cover with plastic wrap or a kitchen towel and let rise in a warm, draft-free place until doubled in size, about 60–90 minutes.

Portion the dough

Punch the risen dough down and turn it onto a lightly floured surface. Divide into 2 equal portions for two large calzones (or 3–4 for smaller calzones). Shape each portion into a tight ball, cover and rest for 15 minutes before rolling.

Prepare chicken (if not pre-cooked)

If you do not have cooked chicken, poach 2 boneless skinless chicken breasts in simmering water or broth for 12–15 minutes until internal temperature reaches 165°F (74°C). Let cool and shred with two forks. Use about 2 cups shredded cooked chicken.

Sauté aromatics and vegetables

Heat 1 tbsp olive oil in a medium skillet over medium heat. Add 2 tsp minced garlic, 1/4 cup finely diced red onion, and 1/4 cup finely diced red bell pepper. Sauté until softened and fragrant, about 3–4 minutes. Remove from heat and let cool slightly.

Combine filling

In a large bowl, combine the shredded chicken, cooled sautéed vegetables, 1 cup ricotta, 2 cups shredded mozzarella, 1/2 cup grated Parmesan, 1 cup tomato sauce, 1/4 cup thinly sliced fresh basil, 1 tsp dried oregano, 1/4 tsp crushed red pepper flakes, 3/4 tsp salt, and 1/2 tsp black pepper. Stir until evenly combined. Taste and adjust seasoning. The filling should be moist but not soupy; if too wet, add a little more mozzarella or a tablespoon of breadcrumbs (optional).

Preheat oven

Place a pizza stone or an inverted baking sheet in the oven and preheat to 475°F (245°C) at least 30 minutes before baking so the surface is very hot.

Roll out dough

On a lightly floured surface, roll one dough ball into a 10–12 inch circle about 1/8–1/4 inch thick. Keep the other dough balls covered to prevent drying.

Fill calzone

Place about half of the filling (for one calzone) onto one half of the dough circle, leaving a 1-inch border around the edge. Spoon the filling so it is evenly distributed but not overstuffed (about 1–1 1/2 cups of filling).

Seal edges

Brush the exposed edge of the dough lightly with water. Fold the empty half of the dough over the filling to form a half-moon. Press the edges firmly to seal, then crimp or roll the edge to ensure a tight seal. Use a fork to press the edges if desired.

Vent and egg wash

Use a sharp knife to cut 2–3 small slits on top of the calzone to allow steam to escape. Whisk 1 egg with 1 tsp water and brush the top of the calzone with the egg wash. Sprinkle optionally with 2 tbsp extra grated Parmesan and 1/2 tsp dried Italian seasoning.

Bake

Carefully transfer the calzone to the preheated pizza stone or inverted baking sheet. Bake at 475°F (245°C) for 12–16 minutes, until golden brown and the crust is cooked through. If baking two calzones, rotate halfway through for even browning.

Rest and serve

Remove the calzone to a wire rack and let rest for 5 minutes to set the filling. Serve warm with extra warmed tomato sauce or marinara for dipping and garnish with fresh basil if desired.