Chicken Parmesan Calzone Recipe

Chicken Parmesan Calzone Recipe | Cheesy Italian Favorite

I just whipped up the most delicious and satisfying dinner last night: Chicken Parmesan Calzone Recipe. I’ve always loved the flavor of traditional chicken Parmesan — the crispy chicken, gooey cheese, and rich marinara — but I wanted something a bit more fun and shareable.

So, I folded all those flavors into a hot, freshly baked calzone, and the result was pure comfort. If you love Italian-inspired comfort food, you’re going to enjoy making this at home, or you can also try hearty dishes like Ground Turkey Pasta Recipes for another cozy dinner idea.

Ingredients

Here’s everything you’ll need to build this calzone, with notes on why each ingredient works:

• 16–20 ounces pizza dough – This gives you enough dough to form a generous half-moon shape with a good crust that can fold and hold the filling.
• 6–7 fully cooked crispy chicken tenders, sliced – Using pre-cooked crispy chicken saves time and ensures the chicken is perfectly done inside.
• 8 ounces shredded mozzarella cheese – Mozzarella melts beautifully and gives that classic stretch and gooeyness you expect from chicken Parmesan.
• ⅓ cup grated Parmesan cheese – Adds that sharp, nutty depth and boosts flavor beautifully.
• ¾ cup pizza sauce – A flavorful tomato base that ties all the Italian flavors together.
• 2 tablespoons butter, melted – Brushing melted butter on the crust gives a golden, glossy finish.
• Flour for dusting the dough – Prevents sticking while rolling and gives the crust great texture.

Note: Serves several people generously depending on portion size.

Variations

Want to switch things up? Here are some fun and creative alternatives:

• Use dairy-free shredded “mozzarella” and vegan Parmesan to make a dairy-free version.
• Try a low-sugar marinara or homemade tomato sauce for a lighter, more natural flavor.
• Add sautéed spinach, mushrooms, or roasted red peppers for extra veggies and depth.
• Swap crispy chicken tenders for grilled chicken strips if you prefer something lighter.
• Sprinkle fresh basil or a pinch of red pepper flakes before serving for a flavor kick.

Cooking Time

• Prep Time: 15 minutes
• Cooking Time: 30 minutes
• Total Time: 45 minutes

Equipment You Need

• Baking sheet – To bake the calzone and help it get that crispy crust.
• Rolling pin (or hands) – To roll out the dough into a perfect circle.
• Knife – For slicing the chicken and cutting slits in the calzone for steam release.
• Pastry brush – To apply melted butter on top for that beautiful golden color.
• Oven mitts – Essential for safely handling the hot baking tray.

How to Make Chicken Parmesan Calzone

Preheat and Prepare

First, preheat your oven to 400°F (200°C) so it’s hot and ready. While the oven heats up, make sure your chicken is fully cooked and sliced. This step ensures you don’t end up with undercooked chicken inside the calzone.

Roll Out the Dough

Roll out the pizza dough into a circle about 12 inches wide. You want it thin enough to fold easily but thick enough to hold the filling. Leave a slightly thicker border around the edges for sealing later.

Layer the Filling

On one half of the dough, spread about ½ cup of pizza sauce, leaving a one-inch border around the edge. Layer on mozzarella, grated Parmesan, and your sliced chicken tenders. Try to spread everything evenly so each bite has all the good stuff.

Fold and Seal

Fold the empty half of the dough over the filled half to create a half-moon shape. Press and pinch the edges tightly to seal, making sure nothing leaks during baking. Place it carefully on a greased or parchment-lined baking sheet.

Brush and Bake

Brush the top of the calzone with melted butter and cut three small slits on top so steam can escape. Bake for 20 minutes, then remove it, spread another ¼ cup of pizza sauce on top, and sprinkle more mozzarella. Return to the oven for another 10 minutes until golden and bubbling.

Rest and Slice

Let the calzone rest for about 5–7 minutes after baking. This allows the cheese to set slightly and prevents it from oozing out when slicing. Then cut into strips or wedges and get ready to dig in!

Additional Tips for Making This Recipe Better

From my experience, these small touches make a big difference:

• I always use freshly grated Parmesan for a sharper and fresher taste.
• Brush melted butter on the crust before and after baking for a richer color and flavor.
• Keep the dough’s outer edge slightly thicker so it holds the filling better when folded.
• Let the calzone rest before slicing — it keeps everything intact.
• Serve with a little extra pizza sauce on the side for dipping — it’s my favorite part!

How to Serve Chicken Parmesan Calzone

Presentation is half the fun! I like to place the calzone on a wooden board and slice it into thick strips or wedges. Sprinkle fresh basil and a dusting of Parmesan on top for color and aroma. It pairs perfectly with a light green salad or garlic breadsticks on the side.

Serve it warm with extra marinara sauce in a small bowl for dipping — trust me, everyone will go back for seconds. Or, if you’re in the mood for something lighter but equally hearty, try out comforting Ground Turkey Soup Recipes next time.

Nutritional Information

Here’s the approximate nutritional breakdown per serving:

• Calories: ~335 kcal
• Protein: ~20 g
• Carbohydrates: ~38 g
• Fat: ~13 g

These values will vary slightly depending on the size of your calzone and the type of chicken or cheese you use.

Make Ahead and Storage

Freezing

You can prepare the calzone ahead and freeze it before baking. Simply assemble, seal, and place it on a baking sheet to freeze until solid. Then wrap it in foil or plastic wrap and store for up to 2 months. When ready, bake from frozen — just add an extra 10–15 minutes of bake time.

Refrigerating

If you have leftovers, store them covered in the refrigerator for up to 3 days. The flavors actually get even better the next day!

Reheating

To reheat, place the calzone in a 350°F oven for 10–12 minutes. It will crisp back up beautifully. If you’re short on time, microwave for 1–2 minutes, then pop it under the broiler for a minute to bring back that crunch.

Why You’ll Love This Recipe

There are plenty of reasons this Chicken Parmesan Calzone will win you over.

• It’s comfort food at its best. You get all the cozy flavors of chicken Parmesan in a handheld, cheesy package.
• It’s quick and easy. With pre-cooked chicken and simple prep, dinner is ready in under an hour.
• It’s customizable. You can play around with sauces, cheeses, and fillings however you like.
• It’s perfect for sharing. Slice it up for game nights, family dinners, or casual get-togethers.
• It’s visually stunning. That golden crust with melted cheese on top is a showstopper every single time.

If you’re ready to roll up your sleeves and bake something truly satisfying for dinner, grab your dough and get started. This Chicken Parmesan Calzone turned out even better than I imagined — crispy outside, cheesy inside, and full of bold Italian flavor. I think you’ll have just as much fun making (and devouring) it as I did!

Ben Carraoli

Chicken Parmesan Calzone Recipe

I just whipped up the most delicious and satisfying dinner last night: a homemade Chicken Parmesan Calzone Recipe. I’ve always loved the flavor of traditional chicken Parmesan — the crispy chicken, gooey cheese, and rich marinara — but I wanted something a bit more fun and shareable.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Ingredients Method Notes

Ingredients

  

• 16 –20 ounces pizza dough – This gives you enough dough to form a generous half-moon shape with a good crust that can fold and hold the filling.
• 6 –7 fully cooked crispy chicken tenders sliced – Using pre-cooked crispy chicken saves time and ensures the chicken is perfectly done inside.
• 8 ounces shredded mozzarella cheese – Mozzarella melts beautifully and gives that classic stretch and gooeyness you expect from chicken Parmesan.
• ⅓ cup grated Parmesan cheese – Adds that sharp nutty depth and boosts flavor beautifully.
• ¾ cup pizza sauce – A flavorful tomato base that ties all the Italian flavors together.
• 2 tablespoons butter melted – Brushing melted butter on the crust gives a golden, glossy finish.
• Flour for dusting the dough – Prevents sticking while rolling and gives the crust great texture.

Method

 

1. First, preheat your oven to 400°F (200°C) so it’s hot and ready. While the oven heats up, make sure your chicken is fully cooked and sliced. This step ensures you don’t end up with undercooked chicken inside the calzone.
2. Roll out the pizza dough into a circle about 12 inches wide. You want it thin enough to fold easily but thick enough to hold the filling. Leave a slightly thicker border around the edges for sealing later.
3. On one half of the dough, spread about ½ cup of pizza sauce, leaving a one-inch border around the edge. Layer on mozzarella, grated Parmesan, and your sliced chicken tenders. Try to spread everything evenly so each bite has all the good stuff.
4. Fold the empty half of the dough over the filled half to create a half-moon shape. Press and pinch the edges tightly to seal, making sure nothing leaks during baking. Place it carefully on a greased or parchment-lined baking sheet.
5. Brush the top of the calzone with melted butter and cut three small slits on top so steam can escape. Bake for 20 minutes, then remove it, spread another ¼ cup of pizza sauce on top, and sprinkle more mozzarella. Return to the oven for another 10 minutes until golden and bubbling.
6. Let the calzone rest for about 5–7 minutes after baking. This allows the cheese to set slightly and prevents it from oozing out when slicing. Then cut into strips or wedges and get ready to dig in!

Notes

• I always use freshly grated Parmesan for a sharper and fresher taste.
• Brush melted butter on the crust before and after baking for a richer color and flavor.
• Keep the dough’s outer edge slightly thicker so it holds the filling better when folded.
• Let the calzone rest before slicing — it keeps everything intact.
• Serve with a little extra pizza sauce on the side for dipping — it’s my favorite part!