Serves 4
40 min
Pesto Chicken Calzone
Recipe GLPR547c5c2e188c1b
A warm, golden-baked Italian calzone filled with tender shredded chicken, creamy mozzarella cheese, and vibrant fresh basil pesto. This pocket-style pastry is a hearty main course perfect for lunch or dinner, featuring a crispy exterior and savory herb-infused filling.
Save recipes you love
Create a free Grocery List Plus account to save recipes, rate them, and add every ingredient to your grocery list in one tap.
Ingredients
1 pound All-purpose pizza dough (about 1 pound)
1 cup Cooked chicken breast, shredded or diced
½ cup Fresh basil pesto
1 cup Whole milk mozzarella cheese, shredded
½ cup Ricotta cheese
2 tablespoons Olive oil for brushing
Salt to taste
Black pepper to taste
Directions
Preheat your oven to 425°F (220°C). Lightly flour a work surface and roll out the pizza dough into four equal portions. Shape each portion into a 6-inch round.
In a large mixing bowl, combine the shredded cooked chicken, fresh basil pesto, shredded mozzarella cheese, and ricotta cheese. Mix gently until all ingredients are evenly distributed. Season with salt and black pepper to taste.
Spoon approximately 1/4 of the filling mixture onto one half of each dough round, leaving a 1/2-inch border around the edges for sealing.
Fold each dough round in half over the filling to create a half-moon shape. Using a fork, press and seal the edges firmly to prevent the filling from leaking during baking.
Transfer the sealed calzones to a baking sheet lined with parchment paper. Brush the top of each calzone lightly with olive oil.
Bake in the preheated oven for 18-22 minutes, until the calzone exterior is golden brown and crispy. The internal temperature should reach 165°F (74°C) if measured with a meat thermometer.
Remove from the oven and let cool for 2-3 minutes before serving. Serve warm as a main course.
