chicken & mushroom calzones

Got leftover chicken? In less than an hour, get ready to impress your family and friends with your freshly baked Chicken & Mushroom Calzones.

Let’s make this one quick and easy. Head on over to your favorite pizzeria or Italian bakery and purchase some fresh pizza dough. 

• Preheat oven to 375°F.
• Line a baking sheet with parchment paper.
  

You’re gonna love this. The calzone filling ingredients are quickly gathered then it all comes together in one large bowl. So easy. With a super quick cleanup.

• In a large bowl, combine the shredded cheese, ricotta cheese, chicken & mushrooms.
• Fold in a teaspoon of the Italian seasoning along with the salt.
• Mix well to fully combine.
• Cover and chill until ready to fill the calzones.
  

When the filling is ready, set it aside while you prepare the dough. It should be divided into two equal parts. Even though most often the dough is sold in one-pound portions, it may be a bit over or under.

This is where your food scale comes in handy. Give the halves of dough a quick weigh-in just to be sure they are pretty close to equal. That will help ensure that the calzones cook evenly.

• Punch the dough down and divide it into two equal portions.
• On a lightly floured surface, roll each dough portion into an 8×10-inch oval. 

If the dough doesn’t roll out easily and keeps pulling back, give it a rest on the counter and try again in a few minutes. For added flavor and moisture, a light coating of mayonnaise is brushed onto the surface before adding the filling.

• Lightly coat each oval with a tablespoon of mayonnaise.
• Spoon half of the chicken mixture onto one-half of each oval.

• Fold a short end of each dough oval over its filling.
• You’ll be forming 2 half-moon shaped calzones.
• Roll the bottom edge up and over.
• Twist and press with your thumb to seal as you go.
• The decorative rolled edge should be substantial.
• That will prevent it from being overly browned during the baking process.
• Prick the top of each calzone in a few places with a fork to vent.
  

Don’t be tempted to simply use a fork to seal and crimp the edges. When you roll the dough up and over, the edges are more substantial.

If the edges are too thin they tend to be done and overly browned before the calzone itself is done.

• Transfer the calzones to your prepared baking sheet.
• Space them  at least 2-inches apart.
• Brush the tops with egg wash.
• Apply a sprinkling of Italian seasoning with the remaining 1/2 teaspoon.
  

• Bake for 30 minutes.
• When done, transfer to a wire rack.
• Allow them to cool until not-too-hot to handle.
• Cut each calzone into four wedges.
• If desired, garnish with chopped fresh basil and grated Parmesan cheese.

Each calzone is cut into four wedges …the perfect size to accompany a bowl of soup. Or as an awesome companion to your tossed green salad. 

Chicken & Mushroom Calzones are especially yummy when served with a bowl of your favorite marinara on the side for dipping.

Disclosure: Please note that some of the links above are affiliate links, and at no additional cost to you, I will earn a commission if you decide to make a purchase after clicking through the link. I have personally experienced all of these products, and I recommend them because I have found them to be helpful and useful.

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