Entrees

Chicken Parmesan Calzones

Makes 4 calzones

Chicken Parmesan Calzones

Makes 4 calzones

What’s better than chicken Parm? Chicken Parm in a delicious pizza-dough crust.

Nutritional information per serving (½ calzone): Calories 220 (32% from fat)
carb. 24g
pro. 14g
fat 8g
sat. fat 4g chol. 46mg
sod. 442mg
calc. 109mg
fiber 1g

Ingredients

  • 1 pound prepared pizza dough (we recommend New York-style or Thin and Crispy [page 14]), room temperature for at least 1 hour.
  • 1 cup ricotta, drained if watery
  • ¼ cup grated Parmesan
  • ¼ cup shredded mozzarella
  • 1 pinch freshly ground black pepper
  • 2 prepared chicken cutlets
  • ½ cup Simple Pizza Sauce (page 16)
  • Water, as needed
  • Olive oil, for brushing

Preparation

  1. Divide the dough into 4 equal pieces, and shape into smooth rounds. Place on a lightly floured surface, and cover with plastic wrap or a damp towel while preparing the filling and preheating the oven.
  2. Preheat the pizza oven with the pizza stone on the rack to 500°F.
  3. While the oven is preheating, prepare the filling.
  4. In a medium mixing bowl, combine the ricotta, Parmesan, mozzarella, and black pepper. Stir well to fully combine.
  5. Slice the chicken into ¼-inch-wide strips, no longer than 2 inches in length.
  6. Once the oven is almost fully heated, assemble the calzones.
  7. Stretch the dough into 8-inch rounds. Divide the ricotta mixture evenly among the four pieces of dough, spreading to cover one-half of each piece of dough. Divide the chicken evenly among the dough rounds, placing it on the cheese, then top the chicken in each calzone with 2 tablespoons of pizza sauce. Brush the outer edges of the dough with water and pull the top half over to cover the filling. Using your fingers or a fork, press or crimp to seal the calzones.
  8. Brush the calzones with olive oil.
  9. Once the oven is preheated, set the timer for 15 minutes. Using the pizza peel, carefully transfer two of the calzones onto the pizza stone. Start the timer. Bake until evenly browned. Transfer to a cooling rack. Repeat with the remaining calzones.
  10. Allow to cool for a few minutes before serving.

*If the New York-Style Pizza Dough is being used for calzones as opposed to pizza, it can have a short rest time in the refrigerator. Four hours is sufficient for calzones