Name: Chicken Parmesan Calzone
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Italian-American
Ingredients: 1 ball pizza dough (homemade or store-bought); 1 cup cooked breaded chicken breast, sliced or chopped; 1/2 cup marinara sauce, plus extra for serving; 1 cup shredded mozzarella cheese; 2 tbsp grated parmesan cheese; 1/2 tsp garlic powder; 1/2 tsp Italian seasoning; 1 tbsp olive oil; 1 egg, beaten (for egg wash); Fresh basil or parsley (optional, for garnish)

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This Chicken Parmesan Calzone is a crispy, cheesy pocket of comfort that brings all the bold, satisfying flavors of classic chicken parm into a hand-held form. Stuffed with tender breaded chicken, marinara sauce, and gooey mozzarella, it’s everything I love about an Italian-American favorite—wrapped in golden pizza dough and baked to perfection.

Why You’ll Love This Recipe

I love how this calzone gives me that classic chicken parmesan flavor in a fun, less messy way. It’s hearty, flavorful, and easy to customize. Whether I’m feeding a hungry crowd or just craving something cheesy and warm, this recipe always delivers. Plus, I can make it ahead of time and freeze it for a quick weeknight meal.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Pizza dough (homemade or store-bought)
Breaded chicken breast (cooked and sliced or chopped)
Marinara sauce
Shredded mozzarella cheese
Grated parmesan cheese
Garlic powder
Italian seasoning
Olive oil
Egg (for egg wash)
Fresh basil or parsley (optional, for garnish)

Directions

I preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
I roll out the pizza dough into a large circle or oval, about ¼ inch thick.
On one half of the dough, I layer mozzarella cheese, a few spoonfuls of marinara, sliced breaded chicken, and a sprinkle of parmesan.
I season the filling with garlic powder and Italian seasoning, then fold the dough over to cover the filling.
I press and crimp the edges to seal the calzone and cut a few small slits on top for steam to escape.
I brush the top with egg wash and a little olive oil for that golden finish.
I bake the calzone for 18–22 minutes, or until the crust is golden brown and cooked through.
Once it’s out of the oven, I let it cool for a few minutes before slicing and serving with extra marinara on the side.

Servings and timing

This recipe makes 1 large calzone, perfect for 2–3 people. It takes about 15 minutes to prep and 20 minutes to bake, so I usually have it ready in under 40 minutes.

Variations

I sometimes add sautéed onions, bell peppers, or spinach inside for extra veggies. If I want a spicy kick, I use spicy marinara or sprinkle in some red pepper flakes. For a shortcut, I use frozen breaded chicken or rotisserie chicken tossed in breadcrumbs. And if I’m feeling extra indulgent, I add a layer of ricotta cheese inside for extra creaminess.

Storage/Reheating

Leftover calzone keeps well in the fridge for up to 3 days. I store slices in an airtight container and reheat in the oven or toaster oven at 350°F (175°C) for 10–15 minutes to get the crust crispy again. It also freezes beautifully—I wrap individual slices in foil and reheat from frozen for a quick meal.

FAQs

Can I use grilled chicken instead of breaded?

Yes, I’ve made it with grilled or shredded rotisserie chicken when I want a lighter version. The breaded chicken adds a nice crunch, but it’s totally optional.

Do I have to cook the chicken first?

Yes, I always make sure the chicken is fully cooked before adding it to the calzone. Since it bakes for a short time, raw chicken wouldn’t cook through in time.

Can I make the calzone ahead of time?

Definitely. I assemble the calzone and store it in the fridge for a few hours before baking. I just brush on the egg wash right before it goes in the oven.

What kind of dough works best?

I usually use classic pizza dough, but store-bought refrigerated dough works great too. I’ve even used crescent roll dough for a flakier twist.

Can I air-fry this calzone?

Yes, I’ve cooked smaller calzones in the air fryer at 375°F (190°C) for about 10–12 minutes. They come out crispy and golden with no need to preheat the oven.

Conclusion

Chicken Parmesan Calzone is one of those comforting meals I keep coming back to. It’s everything I crave—crispy crust, gooey cheese, flavorful sauce, and hearty chicken—all wrapped up in one irresistible package. Whether I’m serving it as a game-day snack or a cozy dinner, it’s always a hit at my table.