Description
This Creamy Chicken Calzone recipe features a delicious blend of diced cooked chicken, fresh spinach, and a silky ricotta cheese mixture, all enveloped in soft pizza dough and baked to golden perfection. It’s a comforting, savory dish perfect for a family dinner or casual gathering, served with optional marinara sauce for dipping.
Ingredients
Scale
Filling
- 1 cup cooked chicken, diced (leftover, breast, or rotisserie)
- ½ cup fresh spinach, chopped
- ½ cup ricotta cheese (full fat)
- ¼ teaspoon garlic powder
- ½ teaspoon dried oregano
- ½ teaspoon dried basil
- ¼ teaspoon salt
- 2 large eggs, divided
Dough and Assembly
- 12 ounces pizza dough (store-bought or homemade)
- 2 tablespoons flour, for rolling dough
- ½ cup mozzarella cheese, shredded
- Marinara sauce, for serving (optional)
Instructions
- Preheat and Prep: Preheat your oven to 425°F (220°C). Line two baking sheets with parchment paper or foil and spray them lightly with cooking spray to prevent sticking.
- Prep Filling: Dice the cooked chicken into ½-inch pieces for even distribution. Roughly chop the fresh spinach to incorporate into the ricotta mixture.
- Make Ricotta Mixture: Separate one egg, placing the yolk in a medium bowl and the white in another. To the yolk, add ricotta cheese, garlic powder, dried oregano, dried basil, and salt. Mix these ingredients thoroughly before folding in the chopped spinach to create a creamy filling base.
- Roll Dough: Divide the pizza dough into four equal portions. Lightly flour your work surface and roll each piece out into a 7-inch circle, ensuring an even thickness for uniform baking.
- Assemble Calzones: Spread the ricotta mixture onto one half of each dough circle, leaving about a 1-inch border around the edge. Evenly distribute the diced chicken and shredded mozzarella on top of the ricotta mixture.
- Seal Calzones: Fold the dough over the filling to create a half-moon shape. Press the edges firmly to seal the filling inside, then fold and roll the edge to create a decorative ridge that also helps to secure the seal.
- Egg Wash: Transfer the calzones onto the prepared baking sheets. Whisk together the reserved egg white with the second whole egg and brush this egg wash over the tops of the calzones to promote browning and give a shiny finish.
- Bake: Place the baking sheets in the preheated oven and bake the calzones for 15 to 18 minutes, or until they turn a golden brown color, indicating that the dough is cooked through.
- Serve: Optionally sprinkle grated Parmesan cheese over the hot calzones before serving. Serve immediately with warmed marinara sauce for dipping, if desired.
Notes
- You can use any cooked chicken such as leftover roast chicken, rotisserie, or grilled chicken breast.
- Make sure to seal the edges well to prevent the filling from leaking during baking.
- Feel free to add other fillings like sautéed mushrooms or bell peppers for extra veggies.
- To make ahead, assemble the calzones and freeze them on the baking sheet before wrapping and storing; bake from frozen by adding a few extra minutes to the baking time.
- The egg wash helps give a golden, glossy crust but can be omitted to make it egg-free.
