The chicken parmesan calzone is one of those comfort-food creations that stuck with me since college. While studying at Saint Anselm College in Manchester, NH, I fell in love with a version of this calzone that became the stuff of campus lore. For anyone who remembers those late-night meals and shared slices, you know what I mean.
What sets this calzone apart is its pizza-like finish: a classic half-moon calzone that’s finished with a thin layer of sauce and melted mozzarella on the exterior crust. That topping crisps and browns as it bakes, giving the outside an irresistible cheesy, crunchy texture reminiscent of chicken parmesan.
Sliced thin, this calzone makes perfect party fare. Cut into strips it’s easy to share—great alongside other crowd-pleasers like sliders and fried pickles.
Ingredients
Keep this chicken parm calzone simple and focused on texture: pizza dough, fully cooked crispy chicken (store-bought tenders work well, or make your own), pizza sauce, shredded mozzarella, grated parmesan, and melted butter to finish the crust. Fold the dough into a half-moon, bake until golden, then add the final sauce and cheese layer for that signature parmesan finish.
Important: Make sure the chicken is fully cooked before assembling the calzone to avoid any risk of undercooked poultry.
Prepping and Folding Dough
Roll the pizza dough into a roughly 12-inch circle, about 1/4 inch thick. It’s fine if the edge is a little thicker. Spread the filling over one half of the circle, leaving a one-inch border. Fold the other half over the filling and pinch the edges together to seal the calzone into a neat half-moon.
The Final Cheese Topping
For the chicken parmesan effect, spread a thin layer of pizza sauce and add fresh mozzarella on top of the sealed calzone—essentially a small pizza on the crust. It sounds decadent, but this additional layer is the distinguishing touch that makes the calzone taste like chicken parmesan on the outside as well as inside.
Allow the calzone to rest for a few minutes after baking, then slice into thin strips and serve hot for a shareable appetizer or main.
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Chicken Parmesan Calzone Recipe
Ingredients
- 16-20 ounces pizza dough
- 6-7 fully cooked crispy chicken tenders, sliced
- 8 ounce bag shredded mozzarella cheese
- 1/3 cup grated parmesan cheese
- 3/4 cup pizza sauce
- 2 tablespoons butter, melted
- flour for dusting the dough
Instructions
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Preheat the oven to 400°F. If using frozen chicken tenders, cook them according to package directions, then slice into smaller strips and set aside.
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Roll the dough into a 12-inch circle on a lightly floured surface, about 1/4 inch thick and slightly thicker at the edge.
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On one half of the dough, spread 1/2 cup pizza sauce leaving a one-inch border. Top with 1 cup shredded mozzarella, the grated parmesan, and the sliced chicken tenders.
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Fold the empty half of the dough over the filling and press the edges together to seal. Crimp or pinch to ensure it’s closed.
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Place the calzone on a greased baking sheet, baste the top with melted butter, and cut three 1/2-inch vents in the top. Bake for 20 minutes until lightly golden.
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Remove from the oven, spread 1/4 cup pizza sauce over the top (leaving a one-inch border), and sprinkle about 1/2 cup shredded mozzarella over the sauce. Return to the oven and bake for 10 more minutes until the top is melted and bubbly.
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Let the calzone cool for 5–7 minutes, then slice into thin strips and serve warm.
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.