Name: Chicken and Pesto Calzones
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4
Cuisine: Italian
Ingredients: 1 T. olive oil; 10 oz. boneless skinless chicken breasts, cubed; 2 garlic cloves, minced; 20 oz. pizza dough ball (homemade or store-bought); 1 c. marinara sauce, divided; 1/4 c. basil pesto; 4 oz. mozzarella cheese, shredded; 1 oz. parmesan cheese, freshly grated; 1/2 c. fresh basil leaves, roughly chopped; 1 medium egg, beaten; Sea salt and black pepper, to taste

Indulge in the ultimate comfort food with our Chicken and Pesto Calzones! These delicious stuffed pizza pockets are filled with a savory mixture of chicken, pesto, and cheese, all enclosed in a golden, crispy crust. Perfect for a family dinner, game day snack, or anytime you’re craving a taste of Italy!

Calzones are versatile and fun to make – if you can put it on a pizza, you can stuff it in a calzone. This recipe combines the classic flavors of chicken and pesto for a mouthwatering meal that’s sure to become a family favorite.

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Why You’ll Love This Recipe

Customizable: Easy to adapt with your favorite pizza toppings.
Perfect for meal prep: Make ahead and freeze for quick future meals.
Kid-friendly: A fun, handheld meal that kids love to help make and eat.
Restaurant-quality at home: Enjoy gourmet calzones without leaving your kitchen.

What are Calzones?

Calzones are essentially folded pizzas, originating from Italy. They’re made by folding pizza dough over a filling of cheese, meats, vegetables, and sauce, then sealing and baking until golden brown. Think of them as a portable, stuffed pizza pocket!

Ingredients

Olive oil: One tablespoon for cooking the chicken.
Chicken breasts: Ten ounces, boneless and skinless, cubed for easy cooking and eating.
Garlic: Two cloves, minced for aromatic flavor.
Pizza dough: Twenty ounces, homemade or store-bought for convenience.
Marinara sauce: One cup, divided between filling and dipping.
Basil pesto: Quarter cup adds rich, herby flavor to the filling.
Mozzarella cheese: Four ounces, shredded for that classic pizza cheese pull.
Parmesan cheese: One ounce, freshly grated for sharp, salty flavor.
Fresh basil leaves: Half cup, roughly chopped for fresh flavor and aroma.
Egg: One medium egg, beaten for brushing the calzones.
Sea salt and black pepper: To taste, for seasoning throughout.

Grab the full ingredients details and instructions in the recipe card below!

Substitutions and Additions

Chicken: Substitute with cooked Italian sausage or vegetables for different variations.
Pesto: Try sun-dried tomato pesto for a twist on the classic flavor.
Cheese: Experiment with different cheese blends like provolone or fontina.
Addition – Spinach: Add a handful of fresh spinach to the filling for extra nutrients.
Addition – Red pepper flakes: Sprinkle in for a spicy kick.

Instructions

Cook chicken and garlic in olive oil until done.

Divide pizza dough into four portions and roll out.
Mix chicken, marinara, pesto, cheeses, and basil for the filling.

Place filling on one half of each dough circle, fold, and seal edges.

Brush with beaten egg and bake at 400°F for 14-16 minutes until golden.

Cool for 10 minutes before serving with extra marinara sauce.

Recipe Tips

Don’t overfill the calzones to prevent bursting during baking.
Seal the edges well to keep the filling inside while baking.
Let the calzones cool slightly before eating to avoid burning your mouth on the hot filling.
For a crispier bottom, preheat a baking sheet in the oven before placing the calzones on it.
If the dough is difficult to work with, let it rest at room temperature for 10-15 minutes to relax the gluten.

Serving Suggestions

These Chicken and Pesto Calzones are a meal in themselves, but you can round out your dinner with these pairings:

Serve with a side of Mixed Green Salad for a light, fresh contrast.
Pair with Garlic Parmesan Roasted Broccoli for a veggie side.
Offer a variety of dipping sauces like extra marinara, ranch, or garlic aioli.
For a complete Italian feast, serve alongside a bowl of Minestrone Soup.

Storage & Reheating

To store: Keep cooled calzones in an airtight container in the refrigerator for up to 3 days.

To freeze: Wrap individual baked and cooled calzones in plastic wrap and aluminum foil, then freeze for up to 3 months.

Reheating: For best results, reheat in a 350°F oven for 10-15 minutes or until heated through. If frozen, thaw in the refrigerator overnight before reheating.

Recipe FAQ

Can I make the dough from scratch?

Absolutely! Many pizza dough recipes work well for calzones.

How do I prevent the calzones from leaking?

Ensure you don’t overfill them and seal the edges well by pinching and folding over.

Can I prepare these ahead of time?

Yes, you can assemble the calzones and refrigerate for a few hours before baking. You may need to add a few extra minutes to the baking time.

What other fillings can I use?

Any pizza toppings work well – try different meats, vegetables, or even a dessert filling!

Why do my calzones look pale?

Make sure to brush them with beaten egg before baking for a golden-brown finish.

4 portions