Chicken Calzone With Pesto
This Chicken Calzone with Pesto recipe combines juicy chicken, basil pesto, mozzarella, Parmesan, and fresh basil inside a golden, oven-baked crust. Served with warm marinara sauce for dipping, it delivers classic Italian-inspired flavors in a hearty, handheld meal. Great for family dinners, game days, or anytime you're craving a homemade chicken calzone that feels both comforting and satisfying.
Equipment
- Medium skillet
- Baking sheet
- Parchment paper
- Rolling Pin
- Mixing bowl
- Pastry brush
Ingredients
- 1 tablespoon olive oil
- 10 ounces chicken breast (boneless skinless), cubed
- 2 garlic cloves (minced)
- 20 ounces pizza dough (homemade or store-bought)
- 1 cup marinara sauce (divided)
- ¼ cup basil pesto
- 4 ounces mozzarella cheese (shredded)
- 1 ounce Parmesan cheese (freshly grated)
- ½ cup fresh basil leaves (roughly chopped)
- 1 medium egg beaten
- Sea salt and black pepper to taste
Instructions
- Heat the olive oil in a medium skillet over medium heat. Add the cubed chicken and minced garlic. Season with sea salt and black pepper. Cook, stirring occasionally, until the chicken is cooked through and the garlic is fragrant, about 5 to 6 minutes. Remove from the heat and set aside.
- Preheat the oven to 400°F. Line a baking sheet with parchment paper.
- Divide the pizza dough into 4 equal portions. Roll each portion into a circle approximately ¼-inch thick.
- In a large mixing bowl, combine the cooked chicken, ¼ cup marinara sauce, basil pesto, mozzarella cheese, Parmesan cheese, and chopped basil. Season with additional salt and pepper if desired.
- Divide the filling evenly among the dough circles, placing it on one half of each round. Fold the dough over the filling and pinch the edges firmly to seal.
- Arrange the calzones on the prepared baking sheet. Brush the tops with the beaten egg.
- Bake for 14 to 16 minutes, or until the calzones are deeply golden brown.
- Remove from the oven and allow to cool for at least 10 minutes before serving. Warm the remaining marinara sauce and serve alongside the calzones for dipping.
Notes
- Pull dough from the fridge 20 to 30 minutes before starting — cold dough is hard to roll evenly.
- Let cooked chicken cool slightly before mixing with cheese to maintain the right texture in the filling.
- Leave a clear border around the edge of the filling when assembling so the dough seals properly.
- Score the top of each calzone with a small slit before baking to let steam escape.
- Make-ahead: assemble, wrap tightly, refrigerate up to 1 day; egg wash right before baking.
- Freeze: bake fully, cool completely, wrap individually, freeze up to 2 months. Reheat at 350°F oven 20 minutes or air fryer 350°F 10 to 12 minutes.
