Chicken Parm Calzone Recipe

Preheat and prepare dough

Preheat oven to 475°F (245°C). Place a pizza stone or inverted baking sheet on middle rack if available. Lightly dust a work surface with 1/4 cup flour.

Divide the 1 lb pizza dough into two equal pieces (for two medium calzones) and shape each into a rough ball. Let rest 10 minutes under a clean towel to relax the gluten.

Prepare chicken

If chicken breasts are thicker than 3/4 inch, halve horizontally to make thin cutlets or pound between sheets of plastic to 1/2 inch thickness. Season both sides with 1/2 tsp salt, 1/4 tsp black pepper, 1/4 tsp garlic powder, and 1/4 tsp dried oregano.

Set up dredging station

Put 1/4 cup flour in one shallow dish, beat 1 egg in another, and mix 1/2 cup breadcrumbs with 1/4 cup grated Parmesan in a third dish.

Coat and pan-fry chicken

Dredge each seasoned cutlet in flour, shake off excess, dip in beaten egg, then press into breadcrumb-Parmesan mixture to coat. Heat 2 tbs vegetable oil in a skillet over medium heat. Fry cutlets 2–3 minutes per side until golden and cooked through (internal temperature 165°F/74°C). Transfer to a paper towel-lined plate and let cool slightly, then slice into 1/2-inch strips.

Assemble cheese filling

In a bowl combine 1 cup shredded mozzarella and 1/2 cup ricotta. Add the sliced cooked chicken and torn or sliced basil leaves (optional). Toss gently so filling is evenly distributed. Reserve about 1/4 cup of the mozzarella for sprinkling on top of the sauce inside the calzone if desired.

Warm 1 cup marinara in a small saucepan over low heat with 1/4 tsp crushed red pepper flakes and 1/8 tsp salt to brighten flavor. Simmer gently 3–4 minutes, then remove from heat. Let cool slightly before using (to avoid steaming the dough).

Roll dough

On the floured surface, roll each dough ball into a 9–10 inch round, about 1/8–1/4 inch thick, leaving a slightly thicker rim for sealing.

Fill calzones

On one half of each dough round (leaving a 1-inch border), spoon 1/3 to 1/2 cup warmed marinara (do not overfill), leaving the edge clear. Top the sauce with half the chicken-cheese mixture for each calzone (about half the filling per calzone). Sprinkle the reserved 1/4 cup mozzarella evenly over the filling. Fold the dough over the filling to meet the edge and form a half-moon.

Seal and vent

Press edges together, then crimp or fold the rim to seal tightly. Use a sharp knife to cut 2 small slits on top of each calzone for steam vents.

Egg wash and sprinkle

Brush each calzone lightly with the egg wash (beaten egg + 1 tsp water). Sprinkle 1 tbsp grated Parmesan over the top of both calzones.

Bake

Slide calzones onto the preheated pizza stone or baking sheet (use parchment if preferred). Bake at 475°F (245°C) for 12–16 minutes until golden brown and puffed. Rotate halfway for even browning. Internal cheese should be bubbly; if browning too quickly, tent with foil.

Rest

Remove from oven and let calzones rest 5 minutes to set the filling. This makes slicing easier and prevents hot filling from spilling.

Serve each calzone with remaining warmed marinara on the side for dipping. Optionally garnish with extra basil and a sprinkle of grated Parmesan.