The chicken parmesan calzone made its mark on my life in college. I went to Saint Anselm College in Manchester, NH. Probably unbeknownst to anyone reading this outside of New England. That aside, any student or alumni will be able to speak of their legendary calzones.
Prep Time: 15 mins | Cook Time: 30 mins | Total Time: 45 mins | Yields: 1
- 16–20 ounces pizza dough
- 6–7 fully cooked crispy chicken tenders, sliced (i like tyson crispy chicken strips)
- 8 ounce bag shredded mozzarella cheese
- 1/3 cup grated parmesan cheese
- 3/4 cup pizza sauce
- 2 tablespoons butter, melted
- flour for dough
- Preheat the oven to 400 °F. If using frozen chicken tenders, cook them ahead of time according to the directions on the package. Slice into smaller strips and set aside.
- Meanwhile, roll out the dough into a 12 inch circle, like you would pizza crust.
- Choose one half, and spread 1/2 cup of pizza sauce over the dough, leaving a one inch border around the edge. Top the same half with 1 cup mozzarella cheese, all parmesan cheese, and chicken tenders.
- Fold the other half of the dough over the filling to the opposite edge, forming a half moon shape. Pinch the ends together to seal.
- Place calzone on a greased baking sheet and baste the top with melted butter. Bake for 20 minutes. Remove the calzone from the oven and top evenly (again leaving a 1 inch crust around the edges) with 1/4 cup pizza sauce and about 1/2 a cup of mozzarella cheese. Bake for an additional 10 minutes.
- Remove from the oven, let cool for 5-7 minutes, and slice into strips for serving.
Adapted From: kitchenswagger.com