This delicious and easy Chicken Calzone Recipe is a perfect meal that everyone loves and is ideal for making ahead and popping into the freezer!
- 1 cup ricotta
- 4 ounces (113.4g) fresh Mozzarella, grated
- ½ cup Parmesan, shredded (calzone filling)
- ¼ cup Parmesan, grated (calzone crust topping)
- 2 tablespoons chopped basil
- 3 teaspoons Italian seasoning
- 1 teaspoon finely chopped rosemary
- Salt and pepper to taste
- 1 tube of pre-made pizza dough like Pillsbury™ refrigerated pizza crust or homemade pizza dough (0.5kg/1lb), all-purpose flour, as needed
- 1 cup of Marinara Sauce or pizza sauce – whatever your preference for a tomato sauce
- 1 cup cooked chicken, shredded
- 1 cup cooked mushroom sliced (we used cremini mushrooms) – optional
- ½ cup cooked diced red bell pepper
- 1 egg, beaten
- Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper or aluminum foil. We didn’t line our baking sheet as it’s a super non-stick one.
- In a medium-sized bowl, combine the ricotta, shredded parmesan cheese, basil, rosemary and 2 tsps of the Italian seasoning. Lightly season with salt and pepper. Set aside.
- Add pizza dough on a floured board, roll out with rolling pin to about ¼” thick at most.
- Cut out circles (size is your preference). Ours were about 7 inches. Depending on the size of your cut-outs there should be about 8 circles.
- Spoon the ricotta cheese mixture into the filling of the dough followed by the mozzarella, chicken, pizza sauce and any other additional toppings (like mushrooms and bell peppers) & more mozzarella if you like, leaving a ½-inch border.
- Fold the dough over and pinch to seal the edges of the calzone. Use the tines on a fork on the curved edge of the dough on both sides. Make sure it’s sealed. If desired, make a slit on the top of the calzone using a sharp knife.
- Lightly brush the edges of the dough with beaten egg.
- Sprinkle the calzones with the grated powdery parmesan and remaining 1 tsp of Italian seasoning (if, desired).
- Bake until golden brown and cooked through for 18 to 20 minutes. Serve with marinara or your favourite tomato sauce.
I sautéed the sliced mushrooms and the red bell pepper together with butter, a bit of Italian seasoning and salt and pepper before putting them in the calzone.
If you need to use more Italian seasoning either for the ricotta mixture or topping the calzones you can add more to your taste.
I recommend cooking most vegetables you want in the calzone beforehand.
Alternatively, instead of brushing egg wash on top of the calzones you can brush it with melted butter and then add the seasoning and parmesan cheese to the top of the calzones.
- Serving Size: 1 calzone
- Calories: 500
- Sugar: 12g
- Sodium: 1500mg
- Fat: 20g
- Saturated Fat: 10g
- Carbohydrates: 55g
- Fiber: 4g
- Protein: 26g
Keywords: chicken calzone, chicken recipe, freezer-friendly, back to school