Name: Chicken Parmesan Calzone
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Italian-American
Ingredients: Flour for dusting; 16–20 oz pizza dough (store-bought or homemade); 6–7 fully cooked crispy chicken tenders, sliced; 8 oz shredded mozzarella cheese; 1/3 cup grated Parmesan cheese; Optional: Italian seasoning or garlic powder; Optional: Marinara sauce for dipping or inside; Optional: Olive oil for brushing

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This Chicken Parmesan Calzone is one of my favorite ways to turn a classic Italian-American dish into a handheld, cheesy, golden-baked comfort food. It has all the things I love about Chicken Parm—crispy chicken, gooey mozzarella, and savory Parmesan—wrapped up in soft, pillowy pizza dough. It’s simple to make, satisfying to eat, and perfect for game day, weeknight dinners, or feeding a hungry crowd.

Why You’ll Love This Recipe

I love this calzone because it’s like a chicken parm sandwich and a pizza rolled into one. It’s a fuss-free recipe that starts with store-bought dough and pre-cooked chicken tenders, which makes prep super quick. Once it’s baked, the crust turns golden and slightly crisp, while the inside stays melty, cheesy, and flavorful. I can serve it with a side of marinara for dipping and call it a complete meal—no utensils needed. Chicken Parmesan Calzone

Ingredients

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

Flour for dusting – I use this to keep the dough from sticking when I roll it out.
16–20 ounces pizza dough – I usually go for store-bought, but homemade works great too.
6–7 fully cooked crispy chicken tenders, sliced – These bring that essential crunch and flavor to the filling.
8-ounce bag shredded mozzarella cheese – I love how melty and stretchy it gets inside the calzone.
⅓ cup grated Parmesan cheese – I mix this in for an extra punch of savory richness.
Optional: Italian seasoning or garlic powder – I sometimes sprinkle a little on the dough before baking for added flavor.
Optional: marinara sauce – For dipping, or you can spoon some inside before sealing if I want it saucier.

Directions

I preheat the oven to 425°F and line a baking sheet with parchment paper.
I lightly flour my work surface and roll out the pizza dough into a large oval or circle, about ¼ inch thick.
I layer the sliced chicken tenders down one half of the dough, leaving about an inch from the edge.
I sprinkle mozzarella and Parmesan cheese evenly over the chicken.
If I want a saucier calzone, I spoon a little marinara over the filling (but not too much to avoid sogginess).
I fold the other half of the dough over the filling and press the edges together to seal. I crimp the edges with a fork or twist the dough for a more rustic look.
I cut a few small slits on top to let steam escape, and if I’m feeling fancy, I brush the top with olive oil and sprinkle Italian seasoning or garlic powder.
I bake it for 15–20 minutes, or until the crust is golden brown and fully cooked.
I let it cool for a few minutes, then slice and serve with warm marinara sauce on the side.

Servings and timing

This recipe makes about 4 servings. It takes 10–15 minutes to prep and 15–20 minutes to bake, so I have it ready in about 30–35 minutes from start to finish. Chicken Parmesan Calzone Chicken Parmesan Calzone

Variations

Spicy version – I add red pepper flakes or use spicy chicken tenders for extra heat.
Cheese swap – I switch in provolone or a mozzarella-Parmesan blend for different flavor profiles.
Mini calzones – I divide the dough and make smaller, individual-sized calzones for a party or lunchboxes.
Stuffed with sauce – I sometimes spread marinara inside the calzone for a pizza-pocket style filling.
Breaded eggplant – I swap chicken for breaded eggplant slices to make it vegetarian.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I use the oven at 350°F for about 10 minutes to keep the crust crisp. If I’m in a rush, the microwave works too—about 1–2 minutes on medium power, though the crust gets softer.

To freeze, I wrap individual portions in foil and freeze for up to 2 months. I thaw in the fridge overnight and reheat as usual.

FAQs

Can I use raw chicken instead of cooked tenders?

I stick with fully cooked chicken to keep the prep fast and ensure the filling cooks evenly. If I use raw chicken, I cook it thoroughly before adding it to the calzone.

Can I add sauce inside the calzone?

Yes, I sometimes do—but sparingly. Too much sauce can make the dough soggy or cause the calzone to burst open while baking.

What’s the best dough to use?

I use fresh pizza dough from the grocery store or pizzeria. It’s easy to work with and bakes up beautifully golden and chewy.

Can I make the calzone ahead of time?

Yes, I assemble it and refrigerate it (covered) for up to 6 hours before baking. I let it sit at room temp for 10 minutes before putting it in the oven.

Do I need to flip the calzone while baking?

No, I bake it seam-side up the whole time. It gets evenly browned without flipping, especially if I use parchment paper or a baking stone.

Conclusion

This Chicken Parmesan Calzone is one of my go-to recipes when I want comfort food that’s easy, cheesy, and packed with flavor. With just a few ingredients and minimal prep, I can turn a few pantry staples into something that feels fun and satisfying. Whether I’m feeding the family or prepping something delicious for game night, this calzone always hits the spot.