Savory Chicken Parmesan Calzone

This Chicken Parmesan Calzone combines two Italian-American classics into one irresistible handheld meal. The golden crispy crust encases tender chicken, gooey cheese, and zesty sauce for a pizza night upgrade that will have everyone reaching for seconds.

I first made this calzone during a Friday movie night when we were tired of ordering the same takeout pizza. Now my family specifically requests these "inside-out chicken parm pizzas" at least twice a month.

• Pizza dough 16-20 ounces fresh or thawed frozen dough creates the perfect crispy yet chewy exterior
• Crispy chicken tenders 6-7 fully cooked pieces provide that classic chicken parmesan flavor without the work
• Shredded mozzarella cheese 8 ounces melts beautifully and creates that signature cheese pull
• Grated Parmesan cheese 1/3 cup adds nutty depth and authentic Italian flavor
• Pizza sauce 3/4 cup provides just the right amount of tangy tomato flavor inside and on top
• Butter 2 tablespoons melted helps achieve that golden brown crust
• Flour for dusting prevents the dough from sticking during rolling

How To Make Chicken Parmesan Calzone

Prep the oven and chicken

Heat your oven to 400°F. If using frozen chicken tenders cook according to package directions until crispy. Allow them to cool slightly before slicing into bite sized pieces. This prevents the filling from becoming too hot and potentially tearing the dough.

Shape the dough

Sprinkle your work surface with flour and gently stretch the pizza dough into a 12 inch circle. Work from the center outward using your fingertips to press and stretch rather than a rolling pin if possible. This preserves some of the air bubbles for a better texture.

Add the filling

Spread 1/2 cup of pizza sauce over half of the dough leaving a 1 inch border around the edge. This border is crucial for properly sealing your calzone. Layer 1 cup of mozzarella cheese 1/3 cup of Parmesan and the sliced chicken tenders on top of the sauce. The cheese goes first to create a barrier between the sauce and the dough preventing sogginess.

Form the calzone

Carefully fold the empty half of dough over the filling to create a half moon shape. Press the edges firmly together then crimp with your fingers or a fork to seal. A tight seal prevents delicious fillings from leaking during baking. Transfer to a greased baking sheet.

Finish and bake

Brush the top with melted butter which helps achieve that beautiful golden brown color. Cut three small slits in the top to allow steam to escape which prevents the calzone from bursting open. Bake for 20 minutes then remove from the oven to add the remaining sauce and cheese on top. Return to the oven for 10 more minutes until bubbly and golden. Let rest for 5 minutes before slicing to allow the filling to set.

The chicken tenders are truly the star ingredient in this recipe. I discovered that using pre cooked crispy tenders not only saves time but actually gives a better texture than raw chicken that can sometimes release too much moisture into the calzone. My daughter who normally picks around chicken in other dishes always cleans her plate when I make these calzones.

Making Ahead and Storage

The beauty of these calzones lies in their versatility for meal planning. You can prepare them completely up to the baking stage then wrap tightly in plastic wrap and refrigerate for up to 24 hours. When ready to bake simply add 5 minutes to the initial baking time. Fully baked calzones keep well in the refrigerator for 3 days. To reheat wrap loosely in foil and warm in a 350°F oven for about 10 minutes or until heated through.

Easy Substitutions

This recipe welcomes adaptations based on what you have on hand. No chicken tenders? Substitute diced rotisserie chicken or even pepperoni for a different flavor profile. For a vegetarian option replace the chicken with sautéed mushrooms bell peppers and spinach. The cheese can also be customized using provolone fontina or any good melting cheese you prefer. For a more authentic Italian flavor try using homemade marinara instead of pizza sauce.

Serving Suggestions

Transform this substantial calzone into a complete meal by serving alongside a simple green salad dressed with Italian vinaigrette. For a heartier spread pair with garlic knots and a bowl of minestrone soup. I often set out small bowls of warm pizza sauce for dipping plus red pepper flakes and additional grated Parmesan for everyone to customize their portions. For a fun family dinner experience cut the calzone into strips rather than wedges for easier handling especially for younger children.

The History Behind Calzones

Calzones originated in Naples Italy during the 18th century as a portable version of pizza for workers to take for lunch. The name comes from the Italian word for trouser or pant leg reflecting their folded shape. Traditional Italian calzones are typically filled with salami and cheeses while American versions like this Chicken Parmesan variation embrace fusion flavors. What started as humble street food has evolved into beloved comfort food served in pizzerias and home kitchens worldwide making this recipe part of a rich culinary tradition.

Recipe FAQs

→ Can I make this Chicken Parmesan Calzone ahead of time?

Yes! You can assemble the calzone completely, then refrigerate it unbaked for up to 24 hours. When ready to cook, allow it to sit at room temperature for 30 minutes before baking. You may need to add a few extra minutes to the baking time if cooking from chilled.

→ What sides go well with Chicken Parmesan Calzone?

A simple green salad with Italian dressing makes a perfect light accompaniment. For heartier appetites, serve with garlic bread or roasted vegetables. A small bowl of extra warm marinara sauce for dipping is always welcome!

→ Can I use homemade pizza dough for this calzone?

Absolutely! Homemade pizza dough works wonderfully in this recipe and often produces superior results. Just make sure your dough has completed its rise before rolling it out and assembling the calzone.

→ How do I prevent my calzone from getting soggy?

To prevent sogginess, avoid overloading with sauce inside the calzone. Make sure your chicken tenders are fully cooked and not too moist before adding them. The steam vents cut into the top are also crucial for allowing moisture to escape during baking.

→ Can I freeze this Chicken Parmesan Calzone?

Yes! You can freeze the calzone either before or after baking. If freezing unbaked, freeze solid on a baking sheet, then wrap tightly. To cook, bake directly from frozen, adding 10-15 minutes to the baking time. For baked calzones, cool completely before freezing, then reheat in a 350°F oven until warmed through.

→ What can I substitute for chicken tenders?

You can use breaded chicken cutlets, grilled chicken breast, or even leftover rotisserie chicken chopped into pieces. For a vegetarian option, substitute breaded eggplant slices for a classic eggplant parmesan calzone.