Chicken Parmesan Calzone Recipe

This Chicken Parmesan Calzone combines everything I love about the classic Italian-American dish—crispy chicken, rich marinara, and melted mozzarella—wrapped up in a warm, golden pizza dough pocket. It’s hearty, cheesy, and incredibly satisfying, making it a perfect dinner or game day snack.

Why You’ll Love This Recipe

I love this recipe because it takes the comforting flavors of chicken Parmesan and transforms them into a hand-held meal that’s easy to make and even easier to eat. The crispy chicken contrasts perfectly with the gooey cheese and zesty sauce, and the golden crust seals it all together in a delicious package. Whether I serve it with a side salad or on its own, it’s always a hit.

Ingredients

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

• Cooked breaded chicken cutlets (homemade or store-bought)

• Pizza dough (homemade or refrigerated)

• Marinara sauce

• Shredded mozzarella cheese

• Grated Parmesan cheese

• Italian seasoning

• Olive oil

• Optional: fresh basil or parsley for garnish

Directions

1. I preheat the oven to 400°F and line a baking sheet with parchment paper.

2. I roll out the pizza dough into a large rectangle or circle, about ¼-inch thick.

3. On one half of the dough, I layer the sliced breaded chicken, a spoonful of marinara sauce, shredded mozzarella, and a sprinkle of Parmesan.

4. I fold the dough over the filling, press the edges to seal, and crimp them with a fork.

5. I brush the top with olive oil and sprinkle with Italian seasoning and a bit more Parmesan.

6. Then I cut a few small slits on top to let steam escape.

7. I bake for 20–25 minutes, or until golden brown and cooked through.

8. I let it rest a few minutes before slicing and serving with extra marinara on the side.

Servings and timing

This recipe makes about 4 servings. It takes roughly 15 minutes to prepare and 25 minutes to bake, so I can have dinner on the table in about 40 minutes.

Variations

Sometimes I switch things up by using grilled chicken instead of breaded for a lighter version. I also like adding sautéed spinach or mushrooms inside the calzone for extra veggies. For a spicy kick, I sprinkle in red pepper flakes or use spicy marinara. And if I’m feeding a crowd, I make mini calzones for easier sharing.

Storage/reheating

Leftover calzones keep well in the fridge for up to 3 days. I wrap them tightly or store them in an airtight container. To reheat, I use a 350°F oven for about 10–15 minutes to keep the crust crispy. They also microwave well, though the crust softens slightly. If I freeze them, I wrap them individually and reheat straight from frozen for about 25–30 minutes in the oven.

FAQs

Can I use store-bought pizza dough?

Yes, I often use refrigerated or frozen pizza dough for convenience, and it works great.

Do I have to bread the chicken?

No, grilled or rotisserie chicken works too, though the breading adds that classic chicken Parmesan crunch I really enjoy.

Can I make these calzones ahead of time?

Definitely. I assemble them and refrigerate before baking, or freeze them unbaked and bake straight from the freezer when needed.

What sauce should I serve with it?

I like warming up extra marinara for dipping—it adds moisture and even more flavor.

Can I use different cheeses?

Yes, I sometimes mix in provolone or fontina with the mozzarella for extra richness and stretch.

Conclusion

This Chicken Parmesan Calzone brings together everything I love about Italian comfort food in a fun, handheld format. It’s easy to customize, simple to prepare, and always satisfying. Whether I’m making it for a family dinner or prepping a freezer meal, it’s one recipe I come back to again and again.