Description
This Creamy Chicken Calzone recipe delivers a homemade Italian-inspired dish filled with tender chicken, fresh spinach, and a luscious ricotta cheese blend. Wrapped in golden, flaky pizza dough and baked to perfection, these calzones make a satisfying meal perfect for lunch or dinner. Serve with marinara sauce for a classic touch.
Ingredients
Scale
Filling
- 1 cup cooked chicken, diced (leftover, breast, or rotisserie)
- ½ cup fresh spinach, chopped
- 2 large eggs, divided
- ½ cup ricotta cheese (full fat)
- ¼ teaspoon garlic powder
- ½ teaspoon dried oregano
- ½ teaspoon dried basil
- ¼ teaspoon salt
Dough and Toppings
- 12 ounces pizza dough (store-bought or homemade)
- 2 tablespoons flour, for rolling dough
- ½ cup mozzarella cheese, shredded
- Parmesan cheese, for topping (optional)
- Marinara sauce, for serving (optional)
Instructions
- Preheat Oven and Prepare Baking Sheets: Preheat your oven to 425°F (220°C). Line two baking sheets with parchment paper or foil and spray lightly with cooking spray to prevent sticking.
- Prepare Filling Ingredients: Dice the cooked chicken into ½-inch pieces for even distribution. Roughly chop the fresh spinach.
- Make the Ricotta Mixture: Separate one egg, placing the yolk into a medium bowl and the white into another bowl. To the yolk, add the ricotta cheese, garlic powder, dried oregano, dried basil, and salt. Mix thoroughly, then fold in the chopped spinach until combined.
- Roll Out Dough: Divide the pizza dough into four equal portions. Lightly flour your work surface and roll each piece into a 7-inch circle, ensuring an even thickness for proper cooking.
- Assemble Calzones: Spread the ricotta and spinach mixture over half of each dough circle, leaving a 1-inch border around the edges. Evenly distribute the diced chicken and shredded mozzarella cheese over the ricotta layer.
- Seal the Calzones: Fold the dough over the filling to form a half-moon shape. Press the edges firmly to seal, then fold and roll the edge to create a decorative ridge that helps keep the filling inside during baking.
- Apply Egg Wash: Transfer the calzones onto the prepared baking sheets. Whisk together the reserved egg white with the other whole egg, then brush this egg wash generously over the surface of each calzone to achieve a glossy, golden crust.
- Bake: Place the baking sheets in the oven and bake the calzones for 15 to 18 minutes, or until they turn golden brown and the dough is cooked through.
- Finish and Serve: Optionally sprinkle Parmesan cheese on top of the hot calzones. Serve immediately with warmed marinara sauce for dipping, if desired.
Notes
- You can use leftover cooked chicken or rotisserie chicken to save time.
- For a crispier crust, bake calzones directly on a preheated pizza stone.
- Leftover calzones can be reheated in the oven to maintain crispiness.
- Vegetarian option: omit chicken and add sautéed mushrooms or additional veggies.
- Ensure the edges are sealed tightly to prevent filling leakage during baking.
