Best Chicken Calzone from Home

Total Time
Prep 15 mins
Cook 20 mins

All you need is ... a calzone for lunch! Prepare at home and enjoy these pizza dough sandwiches whenever you want!

Ingredients Nutrition


  1. Preheat the oven at 400°F.
  2. Sauté garlic and red bell pepper, in olive oil, for about 3 minutes (just enough to "combine" the flavors). Put aside to cool.
  3. In a bowl combine sun-dried tomatoes, thyme, chili and red pepper mixture. Toss until well mixed. Season with salt and pepper.
  4. Unroll pizza dough onto clean work surface.
  5. Pat out to 15x11-inch rectangle; cut in half lengthwise, then in half crosswise to form 4 rectangles.
  6. Place the dough pieces on a floured surface.
  7. Spread a 1/4 of the shredded chicken on one side of each dough piece. Be sure to leave 1/2 inch of the dough border free.
  8. Place one slice of cheese over each portion.
  9. Spread the vegetable mix over the cheese.
  10. Add 3 leaves fresh basil to each calzone.
  11. Brush the dough borders with little water and cover the filling with the dough (using the side without filling) and seal edges with fork.
  12. Place on baking sheet sprayed with cooking spray and cook for about 20 minutes or as desired until golden brown/middle down.
  13. Serve warm or cold as sandwiches.
Most Helpful

My husband made these for dinner on Friday night as I was unable to cook or eat. I had chemo that day and I am not a pretty sight on chemo days. He rated this a 5 and said that it was easy and delicious and definitely something he would eat again. My 3 children enjoyed it as well and asked if we could have it again soon. I'm sure that this is something that I would really enjoy often, so I will be making these again very soon and I will post an updated review and a photo at that time. Thank you for a great recipe awalde! Made for PAC Spring 2014.

ElizabethKnicely April 20, 2014

Delicious taste I used 2 tablespoons of Extra Virgin Olive Oil for sauteing. U.S. chicken breasts are huge, so I had at least twice as much chicken as I could possibly stuff into the calzones; thank you for adding a target weight. My red bell pepper was also somewhat larger than medium. I found that 1/2 oz. of cheese per calzone was perfect. The refrigerated pizza dough was thicker in some parts and thinner and broken in others, so I divided the 400g of dough into 4 100g balls and patted each out separately; I would probably roll into a circle next time, use a bowl to trim and use my handy calzone form to make a consistent closing. I used cornmeal instead of flour so that its gritty texture would prevent the dough from sticking to the cutting board. We loved the garlic & red bell pepper mixture and the mellow havarti. One calzone was plenty for each hungry adult; it seemed equivalent to 2 slices of pizza. Made for Please Review My Recipe tag game.

KateL July 15, 2012

These were yummy! My family really liked them and I liked that they were pretty easy but tasted like I spent a lot of time making them.

Realtor by day, Chef by night February 02, 2012