Description
This Creamy Chicken Calzone recipe features a deliciously creamy ricotta and spinach filling paired with tender chicken and melted mozzarella, all wrapped in a golden, flaky pizza dough crust. Perfect for a comforting family meal, these calzones bake to a crispy, golden brown and can be served with warm 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
- Cooking spray (for baking sheet)
- Parmesan cheese (optional, for topping)
- 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 lightly with cooking spray to prevent sticking.
- Prep Filling: Dice the cooked chicken into ½-inch pieces for uniform bites. Roughly chop the fresh spinach to distribute evenly through the filling.
- Make Ricotta Mixture: Separate one egg, placing the yolk in a medium-sized bowl and the white in another. To the yolk, add ricotta cheese, garlic powder, dried oregano, dried basil, and salt. Mix these ingredients thoroughly until well combined. Fold in the chopped spinach and mix again to incorporate.
- Roll Dough: Divide the pizza dough into four equal portions. Lightly flour your work surface and roll each piece into a 7-inch circle, preparing them for filling.
- Assemble Calzones: On each dough circle, spread the ricotta mixture on one half, leaving a 1-inch border around the edge. Evenly distribute the diced chicken and shredded mozzarella over the ricotta layer.
- Seal Calzones: Fold the dough over the filling to create a half-moon shape. Press the edges firmly to seal the filling inside. Fold and roll the edge to create a decorative ridge that also ensures a secure seal.
- Egg Wash: Transfer the calzones onto the prepared baking sheets. Whisk the reserved egg white with the second egg and brush this egg wash over the surface of each calzone to promote a golden, glossy crust during baking.
- Bake: Place the baking sheets in the preheated oven and bake for 15-18 minutes, or until the calzones are golden brown and cooked through.
- Serve: Optionally sprinkle with Parmesan cheese. Serve the calzones hot, accompanied by warmed marinara sauce for dipping if desired.
Notes
- Using cooked rotisserie chicken can save preparation time and add flavor.
- Make sure to seal the edges properly to prevent the filling from leaking during baking.
- The egg wash helps achieve a glossy, golden crust but can be omitted for an egg-free option.
- Feel free to add additional herbs or spices into the ricotta mixture for more flavor customization.
- Leftover calzones can be refrigerated and reheated in the oven to maintain crispness.
