Homemade Chicken Calzone Recipe, rustic pizza dough stuffed with chicken parmigiana, fresh mozarella, thick arrabiata sauce and fresh basil!
Prep Time 10minutes
Cook Time 15minutes
Total Time 25minutes
1batchrustic pizza dough
6chicken parmigiana tenders
1 1/2carrabiata tomato saucethick, or marinara sauce
16ozfresh mozzarella cheese
5leavessprigs fresh basilonly
1/2call purpose flour for dusting
Make one batch of the rustic pizza dough and divide it into 6 pieces just as instructed in the rustic pizza dough recipe. Let them sit at room temperature for 2 hours in a draft free area.
Meanwhile preheat your oven with a pizza stone in it as high as it would go, for at least 45 minutes.
Sprinkle some flour on your kitchen counter and set one of the pizza rounds on top. Sprinkle with a little flour on top and using your palm press it down gently to desired thinness. You don’t want them too thin because you want them to hold all those goodies inside without breaking.
Have your pizza peel or cardboard box top ready sprinkled with some flour or cornmeal. Transfer the dough gently to the pizza peel, making sure not to tear it.
Spread 1 tablespoon of the tomato sauce on one side of the calzone dough making sure to leave about 3/4 inch away from the edges.
Top it with one of the chicken parmigiana tenders and some of the mozzarella cheese, the basil leaves and another spoon of sauce.
Fold one side over the other to create a nice snug pocket. Fold and pinch the sides over on themselves to seal the calzone tightly.
Repeat the process with the remaining of the pizza dough and one by one transfer them to the hot pizza stone. Make sure to sprinkle the pizza stone with some flour just before transferring the calzones to it.
Bake the calzones for about 15 minutes until golden brown to your liking. Transfer to a wooden board and let it sit for about 5 minutes for the cheese to set, before biting into it.
Serve with extra tomato sauce on the side for dipping.