Description
Chicken calzone brings pure comfort straight from an Italian kitchen to your dinner table. Packed with melted cheese and tender chicken, this golden-brown pocket of deliciousness delivers a satisfying meal your family will definitely devour.
Ingredients
Scale
Main Ingredients:
- 1 cup cooked chicken breast, shredded
- 2 ½ cups all-purpose flour
- 1 cup mozzarella cheese, shredded
- 1 cup marinara sauce
Cheese and Supporting Proteins:
- ½ cup ricotta cheese
- ¼ cup grated Parmesan cheese
- 1 egg
Seasonings and Extras:
- 1 teaspoon active dry yeast
- 1 teaspoon salt
- 1 teaspoon Italian seasoning
- 1 tablespoon sugar
- 1 tablespoon grated Parmesan cheese
- 1 cup fresh spinach, chopped
- ¾ cup warm water
- 2 tablespoons olive oil
- Salt and pepper, to taste
Instructions
- Mix 2 ½ cups flour, 1 teaspoon salt, and 1 tablespoon sugar in a large mixing bowl, creating a soft, even foundation for your dough.
- Dissolve 1 teaspoon active dry yeast in ¾ cup warm water, allowing it to activate for 5 minutes until slightly foamy and fragrant.
- Pour the yeast mixture and 2 tablespoons olive oil into the dry ingredients, blending until a shaggy dough forms.
- Knead the dough on a floured surface for 8-10 minutes, transforming it into a smooth, elastic texture that springs back when pressed.
- Place the dough in a lightly oiled bowl, cover with a clean kitchen towel, and let it rise in a warm spot for 1-2 hours until doubled in size.
- Shred 1 cup cooked chicken breast and combine with 1 cup mozzarella, ½ cup ricotta, and ¼ cup Parmesan cheese in a mixing bowl.
- Add 1 cup chopped spinach, 1 teaspoon Italian seasoning, and a pinch of salt and pepper to the chicken mixture, stirring until well incorporated.
- Divide the risen dough into 4 equal portions and roll each into a circular shape on a floured surface.
- Spread 2 tablespoons marinara sauce on one half of each dough circle, leaving a small border around the edge.
- Distribute ¼ cup of the chicken and cheese filling over the marinara, keeping it confined to one side of the circle.
- Fold the dough over the filling, creating a half-moon shape, and firmly crimp the edges to seal the calzone completely.
- Whisk 1 egg and brush the surface of each calzone, ensuring a golden, glossy finish.
- Sprinkle 1 tablespoon grated Parmesan and 1 teaspoon Italian seasoning over the egg-washed calzones.
- Bake at 425°F for 20-25 minutes, rotating the baking sheet halfway through to ensure even browning.
- Remove from the oven when the calzones are puffed and deep golden brown, letting them rest for 5 minutes before serving.
Notes
- Let the dough come to room temperature before rolling to prevent tearing and make stretching easier.
- For extra flavor, quickly sauté the chicken with garlic and herbs before mixing into the filling.
- Don’t overstuff the calzone, or it will burst during baking and create a messy result.
- Brush the edges with water before sealing to help the dough stick together and prevent leaks.
- Prep Time: 1 hour 15 minutes
- Cook Time: 20-25 minutes
- Category: Chicken
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 4
- Calories: 365 kcal
- Sugar: 3 g
- Sodium: 580 mg
- Fat: 15 g
- Saturated Fat: 6 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 2 g
- Protein: 26 g
- Cholesterol: 75 mg