There’s something undeniably comforting about a warm, golden-brown calzone, fresh out of the oven. It’s the perfect fusion of a pizza and a stuffed sandwich—crispy on the outside, filled with gooey cheese and flavorful ingredients on the inside. And when it’s inspired by the classic Chicken Parmesan? That’s a game-changer.
If you love the crispy, cheesy goodness of chicken parm and the handheld convenience of a calzone, this recipe is for you. It’s a cozy meal that feels indulgent yet easy enough to make at home. Whether you’re looking for a fun family dinner, a crowd-pleasing game day snack, or simply a way to switch up pizza night, this Chicken Parmesan Calzone is the answer.
Why You’ll Love This Recipe
- All the flavors of Chicken Parmesan in an easy-to-eat form – Crispy chicken, rich marinara sauce, and melty cheese wrapped in a golden pizza dough.
- Perfect for meal prep – Make a batch ahead of time and reheat for a quick lunch or dinner.
- Fun to make – If you enjoy working with dough, this recipe is a great way to practice your folding and sealing skills.
- Great for sharing – Slice it up and serve with extra marinara for dipping.
Ingredients You’ll Need
For the Calzone:
- 1 pound pizza dough
- 1 cup cooked chicken breast, diced or shredded
- ½ cup marinara sauce
- 1 cup shredded mozzarella cheese
- ¼ cup grated Parmesan cheese
- ½ teaspoon garlic powder
- ½ teaspoon Italian seasoning
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 1 tablespoon olive oil (for brushing)
For the Egg Wash:
- 1 egg
- 1 tablespoon water
For Serving:
- Extra marinara sauce for dipping
How to Make Chicken Parmesan Calzone
Step 1: Preheat and Prep Your Ingredients
Preheat your oven to 400°F (200°C). If you’re using store-bought pizza dough, let it sit at room temperature for about 20 minutes—this makes it easier to stretch and work with. Meanwhile, prepare all your ingredients so everything is ready for assembly.
Step 2: Roll Out the Dough
On a lightly floured surface, roll out the pizza dough into a large oval or circle, about ¼ inch thick. You don’t want it too thin, or it might tear when folding, but not too thick, or it won’t cook through properly.
Step 3: Assemble the Filling
Spread a thin layer of marinara sauce on one half of the dough, leaving about a 1-inch border around the edges. Sprinkle the shredded mozzarella and Parmesan cheese over the sauce. Next, layer on the cooked chicken, ensuring an even distribution. Season with garlic powder, Italian seasoning, salt, and black pepper for that classic Chicken Parmesan flavor.
Step 4: Fold and Seal the Calzone
Carefully fold the dough over the filling to create a half-moon shape. Press the edges together, then use your fingers or a fork to crimp the edges and seal the calzone completely. This step is crucial—any openings could cause the filling to leak out while baking.
Step 5: Apply the Egg Wash
In a small bowl, whisk together the egg and water. Brush the egg wash over the top of the calzone—this will give it that beautiful golden-brown color when baked.
Step 6: Bake Until Golden
Transfer the calzone to a parchment-lined baking sheet and bake for 18-22 minutes, or until the crust is golden brown and crispy. The cheese inside should be melted and bubbly.
Step 7: Let It Rest & Serve
Once baked, remove the calzone from the oven and let it cool for a few minutes before slicing. Serve with extra marinara sauce for dipping, and enjoy every cheesy, crispy, flavorful bite.
Helpful Tips
- Use pre-cooked chicken – This saves time and ensures the chicken is fully cooked before going into the calzone. Leftover grilled or rotisserie chicken works great.
- Don’t overfill – Too much filling can make it difficult to seal the calzone properly, leading to leaks. Stick to moderate amounts for the best results.
- Vent the top – Before baking, you can make a few small slits on top of the calzone to allow steam to escape, preventing it from puffing up too much.
- Customize the filling – Add sautéed onions, bell peppers, or spinach for extra flavor and texture.
Recipe Details
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 2-4 servings
- Category: Main Course
- Method: Baking
- Cuisine: Italian-American
- Diet: Halal-Friendly
Notes
- Dough Tips: If the dough is too sticky when rolling out, sprinkle a little flour on your work surface and rolling pin. If it keeps shrinking back, let it rest for a few more minutes before trying again.
- Crispier Crust: For an extra crispy crust, bake the calzone on a preheated pizza stone or place it on the lowest rack in the oven.
- Cheese Variations: While mozzarella and Parmesan are classic, you can mix in some provolone or ricotta for extra creaminess.
- Sauce Options: If you like a little spice, add a pinch of red pepper flakes to your marinara sauce before spreading it on the dough.
- Egg-Free Option: If you don’t want to use an egg wash, brushing the crust with olive oil before baking will still give it a nice golden color.
- Make-Ahead Tip: You can assemble the calzone ahead of time and refrigerate it for a few hours before baking. Just add a couple of extra minutes to the bake time if it’s going in cold.
Storage Instructions
Refrigerator:
Store leftover calzone in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F for about 10 minutes, or until warmed through.
Freezer:
To freeze, wrap the fully cooled calzone in plastic wrap and then in aluminum foil. Freeze for up to 2 months. Reheat directly from frozen at 375°F for 20-25 minutes.
Frequently Asked Questions
Can I use store-bought pizza dough?
Yes! Store-bought dough works perfectly for this recipe. Just let it sit at room temperature for 20 minutes before rolling it out to make it more pliable.
Can I make mini calzones?
Absolutely! Divide the dough into smaller portions and make individual-sized calzones. They’ll cook a bit faster, so start checking for doneness around 12-15 minutes.
What can I serve with this calzone?
A simple side salad, garlic bread, or roasted vegetables pair well with this dish. And of course, don’t forget extra marinara sauce for dipping!
Related Recipes
If you liked this Chicken Parmesan Calzone, you’ll love these other comforting Italian-inspired recipes:
- Chicken Parmesan: A Classic Comfort Dish for Every Occasion
- Garlic Parmesan Chicken: A Flavorful, Comforting Classic
- Irresistible Cheesy Garlic Chicken Wraps
- The Ultimate Chicken Enchiladas
Conclusion
This Chicken Parmesan Calzone is the perfect way to bring together two classic Italian-American favorites in one easy-to-eat, delicious dish. With its crispy crust, cheesy filling, and bold flavors, it’s a meal that’s sure to satisfy. Whether you’re making it for a casual family dinner or prepping it for later, this recipe is simple, fun, and absolutely delicious. Give it a try, and let me know how it turns out!
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Homemade Chicken Parmesan Calzone
Description
There’s something undeniably comforting about a warm, golden-brown calzone, fresh out of the oven. It’s the perfect fusion of a pizza and a stuffed sandwich—crispy on the outside, filled with gooey cheese and flavorful ingredients on the inside. And when it’s inspired by the classic Chicken Parmesan? That’s a game-changer.
If you love the crispy, cheesy goodness of chicken parm and the handheld convenience of a calzone, this recipe is for you. It’s a cozy meal that feels indulgent yet easy enough to make at home. Whether you’re looking for a fun family dinner, a crowd-pleasing game day snack, or simply a way to switch up pizza night, this Chicken Parmesan Calzone is the answer.
Ingredients
For the Calzone:
- 1 pound pizza dough
- 1 cup cooked chicken breast, diced or shredded
- ½ cup marinara sauce
- 1 cup shredded mozzarella cheese
- ¼ cup grated Parmesan cheese
- ½ teaspoon garlic powder
- ½ teaspoon Italian seasoning
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 1 tablespoon olive oil (for brushing)
For the Egg Wash:
- 1 egg
- 1 tablespoon water
For Serving:
- Extra marinara sauce for dipping
Instructions
Preheat your oven to 400°F (200°C). If you’re using store-bought pizza dough, let it sit at room temperature for about 20 minutes—this makes it easier to stretch and work with. Meanwhile, prepare all your ingredients so everything is ready for assembly.
On a lightly floured surface, roll out the pizza dough into a large oval or circle, about ¼ inch thick. You don’t want it too thin, or it might tear when folding, but not too thick, or it won’t cook through properly.
Spread a thin layer of marinara sauce on one half of the dough, leaving about a 1-inch border around the edges. Sprinkle the shredded mozzarella and Parmesan cheese over the sauce. Next, layer on the cooked chicken, ensuring an even distribution. Season with garlic powder, Italian seasoning, salt, and black pepper for that classic Chicken Parmesan flavor.
Carefully fold the dough over the filling to create a half-moon shape. Press the edges together, then use your fingers or a fork to crimp the edges and seal the calzone completely. This step is crucial—any openings could cause the filling to leak out while baking.
In a small bowl, whisk together the egg and water. Brush the egg wash over the top of the calzone—this will give it that beautiful golden-brown color when baked.
Transfer the calzone to a parchment-lined baking sheet and bake for 18-22 minutes, or until the crust is golden brown and crispy. The cheese inside should be melted and bubbly.
Once baked, remove the calzone from the oven and let it cool for a few minutes before slicing. Serve with extra marinara sauce for dipping, and enjoy every cheesy, crispy, flavorful bite.
Notes
- Dough Tips: If the dough is too sticky when rolling out, sprinkle a little flour on your work surface and rolling pin. If it keeps shrinking back, let it rest for a few more minutes before trying again.
- Crispier Crust: For an extra crispy crust, bake the calzone on a preheated pizza stone or place it on the lowest rack in the oven.
- Cheese Variations: While mozzarella and Parmesan are classic, you can mix in some provolone or ricotta for extra creaminess.
- Sauce Options: If you like a little spice, add a pinch of red pepper flakes to your marinara sauce before spreading it on the dough.
- Egg-Free Option: If you don’t want to use an egg wash, brushing the crust with olive oil before baking will still give it a nice golden color.
- Make-Ahead Tip: You can assemble the calzone ahead of time and refrigerate it for a few hours before baking. Just add a couple of extra minutes to the bake time if it’s going in cold.