Chicken Parmesan Calzone (Print)
Crispy chicken tenders, melty cheese and savory sauce folded into a golden-baked pizza dough pocket.
# Ingredients:
→ Base
01 -
16-20 ounces pizza dough
02 -
Flour for dusting
03 -
2 tablespoons butter, melted
→ Filling
04 -
6-7 fully cooked crispy chicken tenders, sliced
05 -
8-ounce bag shredded mozzarella cheese
06 -
1/3 cup grated Parmesan cheese
07 -
3/4 cup pizza sauce
# Directions:
01 -
Preheat oven to 200°C (400°F). If using frozen chicken tenders, cook according to package instructions, then slice into smaller pieces and set aside.
02 -
On a lightly floured surface, stretch and roll out the pizza dough into a 30 cm (12 inch) circle.
03 -
Spread 120 ml (1/2 cup) of pizza sauce on one half of the dough, leaving about a 2.5 cm (1 inch) border around the edges.
04 -
Layer 240 g (1 cup) of shredded mozzarella, 80 g (1/3 cup) of grated Parmesan, and the sliced chicken tenders on the same sauced half.
05 -
Fold the unsauced half of the dough over the filling to form a half-moon shape. Press the edges together, then crimp with fingers or a fork to seal completely.
06 -
Transfer calzone to a greased baking sheet. Brush the top with melted butter and cut three 1.3 cm (1/2 inch) slits to allow steam to escape.
07 -
Bake in the preheated oven for 20 minutes until the crust begins to brown.
08 -
Remove from oven, spread the remaining 60 ml (1/4 cup) of pizza sauce on top, and sprinkle with the remaining 120 g (1/2 cup) of shredded mozzarella.
09 -
Return to oven and bake for another 10 minutes until cheese is melted and bubbly and crust is golden brown.
10 -
Allow calzone to rest for 5-7 minutes before slicing. Serve warm with extra pizza sauce for dipping if desired.
# Notes:
01 -
The calzone can be prepared in advance and refrigerated before baking. Simply add 5-7 minutes to the baking time if cooking from cold.