Description

The Chicken Parmesan Calzone is a delicious fusion of two Italian-American favorites: crispy chicken Parmesan and the classic calzone. This recipe combines tender, breaded chicken with gooey mozzarella and sharp Parmesan cheeses, all wrapped up in a golden, flaky pizza dough. It’s a comforting, satisfying meal that’s perfect for family dinners, casual gatherings, or a fun night in. With easy-to-follow steps and plenty of room for customization, this calzone is sure to become a new favorite in your recipe rotation.

Ingredients

Scale

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

Instructions

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.
Meanwhile, roll out the dough into a 12 inch circle, like you would pizza crust.
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.
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.
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.
Remove from the oven, let cool for 5-7 minutes, and slice into strips for serving.

Notes

For best results, ensure that your pizza dough is fresh and elastic, as this will make it easier to roll out and seal. When assembling the calzone, resist the temptation to overfill it—too much filling can cause the dough to tear or the calzone to burst during baking. If you’re making this dish ahead of time, you can refrigerate the assembled calzone for up to 24 hours before baking, making it a convenient option for busy days. Additionally, this calzone freezes well, so consider making extra to enjoy later. Remember, the key to a perfect calzone is balancing the filling and ensuring the dough is sealed tightly to lock in all the delicious flavors.