This chicken parmesan calzone combines a golden-brown crust with a savory filling of crispy chicken and melted cheeses. It is a hearty, satisfying meal that works well for game day appetizers or a family dinner.

List of ingredients

16-20 ounces pizza dough – room temperature for easier rolling
6-7 fully cooked crispy chicken tenders – sliced into small strips
8 ounces shredded mozzarella cheese – used for both filling and topping
1/3 cup grated parmesan cheese – adds a salty, nutty flavor
3/4 cup pizza sauce – divided for the inside and the top finish
2 tablespoons butter – melted for brushing the crust
Flour – for dusting your work surface to prevent sticking

step-by-step instructions

Prepare Oven and Chicken: Preheat your oven to 400°F. If you are using frozen chicken tenders, cook them fully according to the package directions, then slice them into smaller strips and set them aside.
Roll the Dough: Dust your surface with flour and roll the pizza dough into a 12-inch circle, maintaining a thickness of about 1/4 inch.
Add Filling: On one half of the circle, spread 1/2 cup of pizza sauce while leaving a one-inch border around the edges. Top the sauce with 1 cup of mozzarella cheese, all of the parmesan cheese, and the sliced chicken strips.
Seal the Calzone: Fold the empty half of the dough over the filling to create a half-moon shape. Firmly pinch the edges together to seal the filling inside.
Initial Bake: Place the calzone on a greased baking sheet and brush the top with melted butter. Use a knife to cut three 1/2-inch slits in the top to allow steam to escape, then bake for 20 minutes.
Final Topping: Remove the calzone from the oven. Spread 1/4 cup of pizza sauce over the top, leaving a one-inch border, and cover with another 1/2 cup of mozzarella cheese.
Second Bake: Return the calzone to the oven and bake for an additional 10 minutes until the top cheese is bubbly and brown.
Rest and Serve: Remove from the oven and let it cool for 5 to 7 minutes. Slice into strips for easier serving.

Expert Dough Handling Techniques

Achieving the Ideal Crust Thickness

Aim for a consistent thickness of 1/4 inch across the entire circle. If the dough is too thin, the moisture from the sauce may cause the bottom to become soggy. If it is too thick, the center may remain undercooked while the edges burn.

Preventing Dough Snap-Back

Allow your pizza dough to reach room temperature before rolling it out. Cold dough is elastic and tends to shrink back, making it difficult to reach a 12-inch diameter. If the dough resists, let it rest for 5 minutes and try rolling again.

Ensuring a Secure Seal

When pinching the edges, apply firm pressure to create a tight seam. You can use a fork to crimp the edges for a more secure closure. This prevents the cheese from leaking out onto the baking sheet during the first 20 minutes of baking.

Chicken Preparation Guidelines

Preparing Fresh Breaded Chicken

If you choose to make your own chicken tenders, ensure they are breaded and fried or baked until fully cooked before adding them to the calzone. Raw chicken will not cook through in the time it takes for the dough to bake. Slicing them into 1-inch pieces ensures an even distribution of meat.

Managing Moisture in Frozen Chicken

When using pre-cooked frozen strips, pat them dry with a paper towel after reheating. Excess moisture or oil on the surface of the chicken can seep into the dough, creating wet spots. This helps maintain the structural integrity of the crust.

Alternative Chicken Cuts

You can substitute tenders with sliced grilled chicken breast for a leaner version. However, the crispy texture of breaded tenders provides a better contrast to the soft dough. If using grilled chicken, toss the pieces in a small amount of parmesan before adding them to the filling.

Cheese and Sauce Optimization

Selecting the Right Mozzarella

Use low-moisture, part-skim shredded mozzarella for the best results. Fresh mozzarella contains a high percentage of water, which can release during baking and make the calzone soggy. Low-moisture cheese melts evenly and provides the classic stretchy texture.

Enhancing the Pizza Sauce

To add more depth to the sauce, stir in a pinch of dried oregano or garlic powder before spreading. Ensure the sauce is not too watery, as a thick sauce stays in place better. If the sauce is too thin, simmer it in a pan for a few minutes to reduce it.

Using Parmesan for Flavor Balance

The grated parmesan provides a sharp contrast to the mild mozzarella. Distribute it evenly over the mozzarella to ensure every bite has a salty kick. Avoid using the pre-shaken canister powder if possible, as fresh grated parmesan melts more smoothly.

Baking and Temperature Control

Using the Right Baking Sheet

A heavy-duty baking sheet or a pizza stone is ideal for this recipe. To prevent sticking, grease the pan with oil or use a piece of parchment paper. Parchment paper makes it easier to transfer the calzone to a cutting board without damaging the crust.

Monitoring the Oven Heat

Ensure your oven is fully preheated to 400°F before the calzone goes in. If the oven is too cool, the dough will take longer to rise, potentially leading to an overcooked filling. Use an oven thermometer to verify the temperature if your oven has hot spots.

The Importance of Steam Vents

Cutting slits in the top of the dough is critical for two reasons. First, it allows steam to escape, which prevents the calzone from bursting at the seams. Second, it helps the interior heat evenly without making the crust rubbery.

Serving and Pairing Ideas

Ideal Dipping Sauces

While the calzone has sauce inside and on top, an extra side of warm marinara is a great addition. A garlic butter dip made with melted butter, minced garlic, and parsley also complements the crispy crust. For a spicy kick, serve with a side of ranch mixed with sriracha.

Recommended Side Dishes

Balance the richness of the cheese and fried chicken with a crisp garden salad. A mix of romaine lettuce, cherry tomatoes, and a light balsamic vinaigrette cuts through the heaviness of the dish. Steamed broccoli or roasted zucchini are also healthy, practical pairings.

Slicing for Groups

Cut the calzone into 2-inch wide strips instead of large wedges. This makes it easier for guests to handle and allows them to see the layers of filling. Use a serrated knife to saw through the crust gently to avoid squashing the dough.

Storage and Reheating Instructions

Refrigerating Leftovers

Store leftover pieces in an airtight container in the refrigerator for up to three days. To prevent the crust from softening, place a piece of paper towel at the bottom of the container to absorb excess moisture. Keep the pieces separated to avoid them sticking together.

Reheating for Maximum Crispiness

Avoid using a microwave for reheating, as it makes the crust chewy and soft. Instead, place the slices on a baking sheet at 350°F for 5 to 10 minutes. This restores the crunch of the exterior and melts the cheese again.

Using an Air Fryer to Reheat

An air fryer is the most efficient way to reheat a calzone slice. Set the air fryer to 375°F and heat for 3 to 5 minutes. This method quickly crisps the breading on the chicken and the outer crust.

Troubleshooting Common Issues

What to do if the Bottom is Soggy?

If the bottom of your calzone is too wet, try preheating your baking sheet in the oven before sliding the calzone onto it. This creates an immediate sear on the bottom. Additionally, ensure you are not overfilling the dough with sauce.

Dealing with a Burst Seam

If the cheese leaks out during the first bake, it is usually due to overfilling or a weak seal. Next time, leave a wider border of dough and pinch the edges more firmly. If a leak happens, simply let the cheese crisp up on the pan for extra flavor.

Preventing the Top Cheese from Burning

If the top mozzarella browns too quickly during the final 10-minute bake, move the baking sheet to a lower oven rack. You can also loosely cover the top with aluminum foil for the first 5 minutes of the second bake to protect the cheese.

Frequently Asked Questions

Can I freeze the calzone before baking?

Yes, you can assemble the calzone and freeze it before the first bake. Wrap it tightly in plastic wrap and foil. Thaw it in the refrigerator overnight before following the baking instructions, increasing the initial bake time by 5 to 10 minutes.

Can I use a different type of dough?

You can use store-bought pizza dough, homemade dough, or even a pre-made crescent roll sheet for a smaller version. If using a different dough, adjust the baking temperature based on the package instructions to avoid burning.

How can I make this recipe lower in calories?

Substitute the fried chicken tenders with grilled chicken strips and use a reduced-fat mozzarella cheese. You can also brush the top with a light spray of olive oil instead of using melted butter.

Do I have to slice the chicken?

Slicing the chicken is highly recommended so that every slice of the calzone contains meat. Whole tenders can create large gaps of just cheese and sauce, leading to an uneven eating experience.

Can I add vegetables to the filling?

Yes, sautéed spinach, mushrooms, or diced bell peppers work well. Make sure to cook the vegetables first and drain any excess liquid to prevent the dough from becoming soggy.

Crispy Chicken Parmesan Calzones

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Author: samanthahayes
Total Time: 45 minutes
Yield: 1 calzone 1x
Diet: General

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Description

The only calzone recipe you’ll ever need—a chicken parm calzone filled with crispy chicken, Parmesan, and mozzarella cheeses.

Ingredients

Scale

16–20 ounces pizza dough
6–7 fully cooked crispy chicken tenders, sliced
8 ounce bag shredded mozzarella cheese
1/3 cup grated parmesan cheese
3/4 cup pizza sauce
2 tablespoons melted butter
flour for dough

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Instructions

Step 1: Preheat the oven to 400 °F. If using frozen chicken tenders, cook them ahead of time according to the directions on the package. Slice into smaller strips and set aside.
Step 2: Meanwhile, roll out the dough into a 12 inch circle, like you would pizza crust.
Step 3: Choose one half, and spread 1/2 cup of pizza sauce over the dough, leaving a one inch border around the edge. Top the same half with 1 cup mozzarella cheese, all parmesan cheese, and chicken tenders.
Step 4: Fold the other half of the dough over the filling to the opposite edge, forming a half moon shape. Pinch the ends together to seal.
Step 5: Place calzone on a greased baking sheet and baste the top with melted butter. Use a knife to pierce three 1/2 inch slits in the top of the calzone. Bake for 20 minutes. Remove the calzone from the oven and top evenly (again leaving a 1 inch crust around the edges) with 1/4 cup pizza sauce and about 1/2 a cup of mozzarella cheese. Bake for an additional 10 minutes.
Step 6: Remove from the oven, let cool for 5-7 minutes, and slice into strips for serving.

Notes

Ensure the chicken is fully cooked before adding it to the calzone to ensure safety and proper cook times.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Appetizer
Method: Baking
Cuisine: Italian

Nutrition

Serving Size: 1 piece
Calories: 335 kcal
Sugar: 0.3 g
Sodium: 746 mg
Fat: 12.7 g
Saturated Fat: 5.1 g
Unsaturated Fat: 7.6 g
Trans Fat: 0 g
Carbohydrates: 38.4 g
Fiber: 3.6 g
Protein: 20.3 g
Cholesterol: 34 mg