Pesto Chicken Calzone Recipe

Mix dry ingredients

In a large bowl or the bowl of a stand mixer, whisk together 3 cups all-purpose flour, 2 tsp instant yeast, 1 tsp salt, and 1 tsp sugar until evenly combined.

Add liquids and form dough

Add 1 cup warm water and 2 tbsp olive oil to the dry ingredients. If using a stand mixer, attach the dough hook and mix on low until a shaggy dough forms, then increase speed to medium and knead 6–8 minutes until smooth and elastic. If mixing by hand, combine until a rough dough forms on a floured surface, then knead 8–10 minutes.

First rise

Lightly oil a clean bowl, place the dough inside, cover with plastic wrap or a damp towel, and let rise in a warm draft-free spot until doubled in size, about 60–75 minutes.

Prepare mushrooms

While dough rises, heat 1 tbsp olive oil in a skillet over medium-high heat. Add 1 cup sliced mushrooms and sauté 4–6 minutes until softened and lightly browned. Add 2 minced garlic cloves in the last 30–60 seconds and cook until fragrant. Season with 1/4 tsp salt and a pinch of black pepper. Remove from heat and let cool slightly.

Assemble filling mixture

In a bowl combine 2 cups shredded roasted chicken, cooled mushrooms with garlic, 1 cup prepared pesto, 2 cups torn or shredded housemade mozzarella, 1 tbsp grated Parmesan, 1 tsp red pepper flakes, 1 tsp salt, and 1/2 tsp freshly ground black pepper. Fold gently until evenly distributed. If using fresh basil, add thinly sliced leaves now.

Preheat oven and prepare tray

Place a pizza stone or an inverted baking sheet in the oven and preheat to 475°F (245°C). Line a separate baking sheet with parchment paper and dust with 2 tsp semolina flour or cornmeal to prevent sticking.

Divide dough

Punch down risen dough and transfer to a lightly floured surface. Divide dough into 4 equal portions for individual calzones (or 2 portions for larger calzones). Shape each portion into a ball and let rest 10 minutes.

Roll and fill

Roll each dough ball into a 7–9 inch circle about 1/8–1/4 inch thick. Spoon about 1/2 cup filling onto one half of each circle, leaving a 1/2 inch border. Do not overfill to avoid bursting during bake.

Seal calzones

Brush the exposed border with a little water or beaten egg (1 egg mixed with 1 tsp water). Fold the dough over the filling to form a half-moon. Press the edges together and crimp with your fingers or a fork to seal. Use a small knife to cut 2 small vent slits on top of each calzone to release steam.

Egg wash and bake

Whisk the remaining egg with 1 tsp water and brush the top of each calzone. Brush any exposed edges with 1 tbsp olive oil for a golden finish. Transfer calzones to the preheated pizza stone or inverted sheet (use parchment if needed). Bake at 475°F (245°C) for 12–16 minutes, until golden brown and cheese inside is bubbly. Rotate halfway if your oven has hot spots.

Rest and serve

Let calzones rest on a rack for 5 minutes to settle and finish melting. Optionally sprinkle with additional grated Parmesan and torn basil before serving. Serve with extra pesto or marinara on the side for dipping.