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TASTY CHICKEN PARMESAN CALZONE RECIPE Calzone recipe, Recipes, Tasty

Serve your Chicken Parmesan Calzones with extra marinara sauce for dipping and a fresh green salad on the side to complete your meal. This Chicken Parmesan Calzone recipe is perfect for family dinners, get-togethers, or even as a Sunday night treat. Enjoy this delicious, cheesy creation that brings together classic Italian flavors in a handheld.

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Make the cheesy chicken filling. In a small bowl, stir together the ricotta cheese, ¼ cup Parmesan cheese, minced garlic, chives, ½ teaspoon salt and ¼ teaspoon pepper. Stir in the chicken. Add the filling to each dough portion, leaving a 1-inch border around the edges. Sprinkle the mozzarella cheese on top of the chicken mixture.

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Using a pastry brush, brush the melted butter on top of the calzone. Set the temperature to 350 degrees F, air fryer setting, and cook for 10 to 15 minutes. Flipping halfway during the cooking process. When the calzone is mostly done, brush on the pizza sauce, and sprinkle with the rest of the shredded cheese.

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Transfer the dough gently to the pizza peel, making sure not to tear it. Spread 1 tablespoon of the tomato sauce on one side of the calzone dough making sure to leave about 3/4 inch away from the edges. Top it with one of the chicken parmigiana tenders and some of the mozzarella cheese, the basil leaves and another spoon of sauce.

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How to Make a Calzone. Make sure to cook your filling first. Then preheat the oven to 425 degrees F. Line a baking sheet with baking sheet or aluminum foil. In a medium bowl, combine the ricotta, mozzarella, parmesan cheese, basil, and Italian seasoning. Lightly season with salt and pepper.

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Carefully fold the dough over the filling to create a half-moon shape. Press the edges of the dough together to seal the calzone. You can use a fork to crimp the edges for a secure seal. In a small bowl, beat the egg to make an egg wash. Brush the top of the calzone with the egg wash.

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Divide the chicken evenly among the dough rounds, placing it on the cheese, then top the chicken in each calzone with 2 tablespoons of pizza sauce. Brush the outer edges of the dough with water and pull the top half over to cover the filling. Using your fingers or a fork, press or crimp to seal the calzones. 8. Brush the calzones with olive oil. 9.

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3 tbsp. olive oil; 1 lb. store-bought pizza dough, divided into 4 balls; 2 small boneless skinless chicken breasts (about 1 lb.), leftover or cooked; 3/4 c. grated parmesan, plus more for top (not.

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In a bowl combine marinara sauce and the chicken. Mix until everything is well combined. Divide the dough into 6 equal sized balls. Roll each in to a 6 inch circle. Divide the chicken mixture evenly onto the 6 circles of dough. Sprinkle mozzarella cheese and about 1/2 of the Parmesan cheese over the chicken.

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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.

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Chicken Parmesan Calzone are a combination of two Italian favorites. The flavors of chicken parmesan are folded inside fresh pizza dough and baked until nice and crispy with gooey cheese inside. This is a combination that the whole family would love. With a baking time of only 20 minutes this would make a fast weeknight dinner or game day snack.

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Bake the chicken parmesan calzone Use a sharp knife to cut three small slits on top of the calzones. Brush the dough with melted butter. Leave the calzones to bake for about 20-25 minutes. The dough should be golden brown. Add some more pizza sauce over the calzones and top them with grated mozzarella.

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Preheat oven to 475˚F. Begin making the dough. Add the sugar to the warm water and dissolve. Next, add your package of yeast and set aside. Sift flour and salt into a large bowl. Add the vegetable oil and combine well with a fork. Once bubbles have formed on top of the yeast and sugar water, pour it into the flour.

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USE 2 forks to shred the chicken in the cooking sauces. Stir in the Alpine Cheddar and ¼ cup of the grated Parmesan until the cheese is fully melted and incorporated. Transfer to a bowl, cover with plastic wrap, and cool in the refrigerator. PREHEAT oven to 350°F. Line two half-sheet pans with parchment paper.

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1kg '00' flour plus extra for rolling / kneading. 1tsp salt. 625ml cold water, plus a small bit extra if needed. 14g Dried active yeast . Pack of breaded chicken fillets (approx. 6-8) - chilled or frozen

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Fold the dough over and pinch to seal the edges of the calzone. Use the tines on a fork on the curved edge of the dough on both sides. Make sure it's sealed. If desired, make a slit on the top of the calzone using a sharp knife. Lightly brush the edges of the dough with beaten egg.