Description
This Creamy Chicken Calzone recipe combines tender diced chicken, fresh spinach, and a flavorful ricotta cheese mixture enclosed in a golden, crispy pizza dough crust. Perfectly baked to a golden brown, these calzones are a delicious and satisfying meal, great for using leftover chicken and enjoyed with a side of 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
- ½ cup mozzarella cheese, shredded
Egg Wash
- 2 large eggs, divided (1 yolk and the whites mixed with the remaining egg)
Dough
- 12 ounces pizza dough (store-bought or homemade)
- 2 tablespoons flour, for rolling dough
Serving
- Marinara sauce, for serving (optional)
- Grated Parmesan cheese, for topping (optional)
Instructions
- Preheat and Prep: Preheat your oven to 425°F (220°C). Line two baking sheets with parchment paper or foil and lightly spray with cooking spray to prevent sticking.
- Prep Filling: Dice the cooked chicken into ½-inch pieces and roughly chop the fresh spinach. This combination will form the hearty filling of the calzones.
- Make Ricotta Mixture: Separate one egg, adding the yolk to a medium mixing bowl and placing the white in another bowl. To the yolk, add ricotta cheese, garlic powder, dried oregano, dried basil, and salt. Stir well to combine, then fold in the chopped spinach for a creamy and flavorful filling base.
- Roll Dough: Divide the pizza dough into four equal portions. Lightly flour your work surface to prevent sticking, then roll each portion into a 7-inch diameter circle, evenly shaping the calzone shells.
- Assemble Calzones: On each dough circle, spread the ricotta-spinach mixture on one half, leaving a 1-inch border around the edge. Evenly sprinkle the diced chicken and shredded mozzarella cheese over the ricotta mixture.
- Seal Calzones: Fold the empty half of the dough over the filling to create a half-moon shape. Press the edges firmly to seal, then fold and roll the edges to create a decorative ridge that keeps the filling inside.
- Egg Wash: Combine the reserved egg white with the remaining egg and whisk to form an egg wash. Transfer the calzones to the prepared baking sheets and brush the tops with the egg wash to achieve a glossy, golden finish when baked.
- Bake: Place the baking sheets in the preheated oven and bake for 15-18 minutes, or until the calzones turn golden brown and the dough is fully cooked.
- Serve: Optionally, sprinkle grated Parmesan cheese on top. Serve the calzones hot, accompanied by warmed marinara sauce for dipping, enhancing the flavors of this delightful meal.
Notes
- Use leftover cooked chicken, rotisserie chicken, or freshly grilled chicken for the filling.
- Make sure to seal the edges tightly to prevent the filling from leaking during baking.
- The egg wash helps the calzones brown evenly and gives them a shiny appearance.
- For a gluten-free option, use gluten-free pizza dough.
- Leftover calzones can be refrigerated for up to 3 days and reheated in the oven for best results.
- You can add other ingredients like mushrooms or bell peppers to the filling if desired.
