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Chicken Parmesan Calzone Recipe
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.
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Prep Time 15 minutes
Cook Time 30 minutes
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!