Chicken Calzones: The Ultimate Italian Portable Pizza

Prior to baking, ensure the filling is cooked. Preheat the oven to 425 degrees F and cover a baking sheet with parchment paper or aluminum foil.

Mix ricotta, mozzarella, parmesan, basil, Italian seasoning, salt, and pepper in a bowl. Set aside.

Add pizza dough on a floured board, then divide the dough into equal parts (depending on preference.)

Roll out each dough piece into an 8-inch, ¼-inch thick circle. Fill with ricotta cheese mixture.

Top with pizza sauce and any other toppings, leaving a ½-inch border. Fold dough over and pinch edges to seal.

Optional: Cut a slit in the calzone and brush with beaten egg.

Sprinkle each calzones with 2 teaspoons parmesan and herbs (if, desired)

then bake until golden brown and cooked through for 18 to 20 minutes. Serve with marinara or pizza sauce.

Calzone originated in Naples, Italy in the 18th century as a portable meal for workers. The half-moon shape allowed them to eat it without getting their hands dirty.

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More Italian Recipes

– Focaccia Bread

– Tiramisu

– Bruschetta

– Easy Lasagna