Easy Chicken Calzones Recipes

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BBQ CHICKEN CALZONES



BBQ Chicken Calzones image

If you like BBQ Chicken Pizza, you'll like this easy-to-make calzone version!

Provided by TUMMY13

Categories     Main Dish Recipes     Savory Pie Recipes     Chicken Pie Recipes

Time 45m

Yield 4

Number Of Ingredients 7

4 slices bacon
½ small onion, chopped
3 cups shredded, cooked chicken breast meat
⅔ cup barbeque sauce
1 (10 ounce) can refrigerated pizza crust dough
1 cup shredded mozzarella cheese
2 tablespoons chopped fresh cilantro

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C).
  • Fry bacon in a large skillet over medium-high heat until crisp. Remove from the pan to drain on paper towels; crumble. Add the onion and shredded chicken to the hot bacon grease in the pan. Fry over medium heat until onion is tender. Stir in 1/3 cup of barbeque sauce, and remove from the heat. Mix in the cooked bacon.
  • Roll the pizza crust dough out onto a greased cookie sheet. Press out to an even thickness, and then cut in half. Divide the chicken mixture between the two pieces of dough, spreading on only half of each piece to within 1/2 inch of the edge. Drizzle the remaining sauce over the filling. Sprinkle the cheese and cilantro over the top. Fold the uncovered portion of dough over the filling, and press the edges together with a fork to seal.
  • Bake for 25 minutes in the preheated oven, or until browned to your liking. Cool for a few minutes, then cut each calzone in half. Each serving is half of a calzone. These can be served with additional barbeque sauce if you like.

Nutrition Facts : Calories 564.2 calories, Carbohydrate 50 g, Cholesterol 106.7 mg, Fat 18.6 g, Fiber 1.4 g, Protein 45.2 g, SaturatedFat 6.3 g, Sodium 1381.8 mg, Sugar 15.2 g

EASY CALZONES



Easy Calzones image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 3h40m

Yield 8 servings

Number Of Ingredients 24

16 whole frozen, un-risen dinner rolls (I use Rhodes, can also use frozen bread loaves)
1 tablespoon butter
1 whole medium onion, diced
1 pound breakfast or Italian sausage
1/2 teaspoon Italian seasoning
1/4 teaspoon red pepper flakes
15 ounces whole milk ricotta
1 1/2 cups grated mozzarella
1/2 cup grated Parmesan
2 tablespoons chopped fresh parsley
1/2 teaspoon salt
Black pepper
2 whole eggs plus 1 whole egg, beaten
All-purpose flour, for dusting
Marinara Sauce, warmed, for serving, recipe follows
Olive oil
3 to 4 whole cloves garlic, minced
1 whole small to medium onion, chopped
1/2 cup white wine (or chicken broth)
Three 15-ounce cans crushed tomatoes
Salt and ground pepper
Pinch sugar
Fresh parsley leaves
Fresh basil leaves

Steps:

  • Place the frozen rolls (or frozen bread loaves) on a baking sheet to thaw. Cover with a tea towel and let thaw and rise for 2 to 3 hours.
  • Preheat the oven to 400 degrees F.
  • Melt the butter in a large skillet over medium-high heat. Add the onions and allow to cook for a couple of minutes. Add the sausage and cook until brown, crumbling the sausage as you stir. Add the Italian seasoning and red pepper flakes. Remove from the skillet and allow to cool on a plate.
  • In a separate bowl, combine the ricotta, mozzarella, Parmesan, salt, some pepper, parsley and 2 eggs.
  • When the sausage is cool, stir it into the cheese mixture and set aside.
  • When the rolls are thawed and risen, roll them out on a lightly floured surface until paper thin. Spoon 3 to 4 tablespoons of the filling onto half of the dough circle. Fold half of the dough over itself, and then press the edges to seal.
  • Brush the surface of each calzone with the beaten egg, and then bake until nice and golden brown, 10 to 13 minutes. Serve with warm Marinara Sauce.
  • Add a tablespoon or so of olive oil into a hot pan over medium-high heat and throw in the garlic and chopped onions and give them a stir.
  • Now add the wine (or chicken broth), whisking to deglaze the bottom of the skillet. Cook until the liquid reduces by half.
  • Add the crushed tomatoes and stir to combine. Add salt and pepper to taste and a pinch of sugar. Reduce the heat to low and simmer for 30 minutes.
  • Toward the end of the cooking process, chop up your fresh parsley and basil and add it to the sauce to taste, stirring to combine.

EASY CHICKEN CALZONES



Easy Chicken Calzones image

We folded Pillsbury classic pie crust over ricotta cheese, cooked chicken, Italian blend cheese and seasonings to make our hearty Easy Chicken Calzones. They're ready in just 1 hour.

Provided by Sarah Caron

Categories     Entree

Time 1h

Yield 4

Number Of Ingredients 5

1 can (13.8 oz) refrigerated Pillsbury™ Classic Crust Pizza Crust
1/4 cup part-skim ricotta cheese
1/2 teaspoon herbes de Provence
1 cup chopped cooked chicken
1 cup shredded Italian cheese blend (4 oz)

Steps:

  • Place baking stone in oven. Heat oven to 425°F. Let stone heat in oven 30 minutes.
  • On pizza peel sprinkled with cornmeal, unroll dough. Spread ricotta cheese evenly over dough to about 1/2 inch from edge. Sprinkle with herbs de Provence. Sprinkle chicken over half of dough; top chicken with cheese blend.
  • Fold dough in half over filling to form pocket; press edges to seal. Slide calzone onto heated baking stone.
  • Bake 18 to 20 minutes or until golden brown. Cool 10 minutes before serving.

Nutrition Facts : ServingSize 1 Serving

BUFFALO CHICKEN CALZONE



Buffalo Chicken Calzone image

This recipe is tasty and very easy to make. Great to slice up for a party or for Sunday football. Serve with blue cheese dressing for dipping sauce.

Provided by lukeybear2007

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 55m

Yield 4

Number Of Ingredients 6

1 pound skinless, boneless chicken breast halves
2 tablespoons butter
¼ cup Buffalo wing sauce
1 refrigerated pizza dough
2 tablespoons vegetable oil, divided
2 cups shredded mozzarella cheese

Steps:

  • Preheat oven to 410 degrees F (210 degrees C). Grease a pizza pan.
  • Place chicken into a large pot and cover with salted water; bring to a boil. Cook the chicken breasts until no longer pink in the center and the juices run clear, about 15 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Transfer chicken to a bowl and shred with two forks.
  • Melt butter in a skillet over medium-high heat. Cook and stir chicken and Buffalo wing sauce in the hot butter until chicken is coated and heated through, 2 to 4 minutes.
  • Turn pizza dough out onto a generously floured surface. Roll dough into a 12-inch round. Brush dough with 1 tablespoon vegetable oil and spread 1 cup mozzarella cheese in the center of the dough, leaving a 1-inch border. Spread chicken mixture over cheese; top chicken mixture with remaining 1 cup cheese.
  • Fold pizza dough in half and pinch edges together to seal. Transfer calzone to prepared pizza pan and brush top with remaining 1 tablespoon oil.
  • Bake in the preheated oven until crust is golden brown, 17 to 20 minutes.

Nutrition Facts : Calories 571.9 calories, Carbohydrate 37.8 g, Cholesterol 109.9 mg, Fat 26.9 g, Fiber 0.9 g, Protein 42.5 g, SaturatedFat 11.1 g, Sodium 1328.5 mg, Sugar 4.4 g

CHICKEN-SPINACH CALZONES



Chicken-Spinach Calzones image

Provided by Food Network Kitchen

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 9

1 1/2 cups shredded roast chicken
1 1/2 cups shredded mozzarella cheese
1 10-ounce package frozen chopped spinach, thawed and squeezed dry
1/2 cup chopped roasted red peppers, drained
Kosher salt and freshly ground pepper
1 pound refrigerated pizza dough, at room temperature
All-purpose flour, for dusting
1 large egg, lightly beaten
Warm marinara sauce, for serving

Steps:

  • Preheat the oven to 450˚. Line a baking sheet with parchment paper. Combine the chicken, mozzarella, spinach, roasted red peppers, 1/2 teaspoon salt and a few grinds of pepper in a large bowl.
  • Divide the pizza dough into 4 pieces; keep covered with plastic wrap until ready to use. Working with 1 piece at a time, roll the dough into a ball and dust with flour, then roll into a 7-inch round on a lightly floured surface. Spoon one-quarter of the chicken mixture on one side of the dough round, then fold the dough over the filling and crimp the edges with a fork to seal. Transfer to the prepared baking sheet. Repeat with the remaining dough and filling.
  • Brush the calzones with the beaten egg and make a few slits in the top of each with a paring knife. Bake until the calzones are golden and puffed, about 25 minutes. Let rest 5 minutes. Serve with marinara sauce.

CHICKEN BROCCOLI CALZONES



Chicken Broccoli Calzones image

"Smoked mozarella cheese and golden raisins add to the excellent flavor of the broccoli and chicken in these easy-to-fix calzones," says field Editor Iola Egle from Bella Vista, Arkansas.

Provided by Taste of Home

Categories     Lunch

Time 40m

Yield 4 calzones.

Number Of Ingredients 12

3 cups frozen chopped broccoli
1/2 teaspoon rubbed sage
1 small onion, finely chopped
1 tablespoon olive oil
3 garlic cloves, minced
2 cups shredded cooked chicken breast
1/2 pound smoked mozzarella cheese, shredded
1/3 cup chopped fresh basil
1/3 cup golden raisins
1 loaf (1 pound) frozen bread dough, thawed
1 egg
1 tablespoon water

Steps:

  • Cook broccoli according to package directions; drain. Sprinkle with sage; set aside. In a large saucepan, saute onion in oil until tender. Add garlic; cook 1 minute longer. Remove from the heat. Stir in the broccoli, chicken, cheese, basil and raisins; set aside., On a lightly floured surface, divide dough into four pieces. Roll each piece into a 10-in. circle. Carefully place one circle on a lightly greased baking sheet. Spoon a fourth of the chicken mixture onto half of the circle. Brush edges of dough with water; fold dough over filling and pinch edges to seal. Repeat with remaining dough and filling. , With a sharp knife, make two slashes on each calzone. Beat egg and water; brush over calzones. Bake at 400° for 18-22 minutes or until golden brown.

Nutrition Facts : Calories 709 calories, Fat 26g fat (9g saturated fat), Cholesterol 157mg cholesterol, Sodium 932mg sodium, Carbohydrate 75g carbohydrate (15g sugars, Fiber 7g fiber), Protein 49g protein.

CHICKEN CORDON BLEU CALZONES



Chicken Cordon Bleu Calzones image

These tempting puffs are an elegant alternative to a traditional chicken pie. The recipe combines the delicate flavor of chicken cordon bleu with the impressive look of beef Wellington. The individual pies are simple to serve...and cleanup is a breeze! -Kathy Gounaud Warwick, Rhode Island

Provided by Taste of Home

Categories     Dinner

Time 55m

Yield 4 servings.

Number Of Ingredients 13

4 boneless skinless chicken breasts (4 ounces each)
1 cup sliced fresh mushrooms
1/2 medium onion, chopped
2 tablespoons butter
3 tablespoons cornstarch
1-1/4 cups 2% milk
1 tablespoon minced fresh basil or 1 teaspoon dried basil
1 teaspoon salt
1/4 teaspoon pepper
1 package (17.3 ounces) frozen puff pastry, thawed
8 thin slices deli ham
4 slices provolone cheese
Additional milk, optional

Steps:

  • Place chicken in a greased 2-qt. baking dish; cover with water. Cover and bake at 350° for 30 minutes or until a thermometer reads 170°. , Meanwhile, in a small skillet, saute mushrooms and onion in butter until tender. Combine cornstarch and milk until smooth; stir into skillet. Add seasonings. Bring to a boil; cook and stir for 2 minutes or until thickened., Drain chicken. Cut pastry sheets in half widthwise. On one side of each half, place a chicken breast, 1/4 cup mushroom mixture, two ham slices and one cheese slice. Fold pastry over filling and seal edges., Place on a greased baking sheet. Brush tops with milk if desired. Bake at 400° for 15-20 minutes or until puffed and golden.

Nutrition Facts :

QUICK AND EASY CALZONES RECIPE



Quick and Easy Calzones Recipe image

Our quick and easy calzones recipe is a kid-friendly dinner that you can make in no time at all.

Provided by Steph Loaiza

Categories     Main Course

Time 20m

Number Of Ingredients 7

13.8 ounces refrigerated pizza dough
½ cup marinara sauce
1 cup shredded Mozzarella cheese
24 slices of pepperoni
1 Tablespoon butter (melted)
1 Tablespoon Italian seasoning
1½ Tablespoons grated parmesan cheese

Steps:

  • Preheat the oven to 400 degrees F.
  • Spray baking sheet with nonstick cooking spray.
  • Roll out the pizza crust, and cut it into 6 equal-sized squares.
  • In the middle of each square, place a portion of the marinara sauce, shredded cheese, and 4 pepperoni slices.
  • Fold the dough over into a triangle, and use a fork to press along the edges of the triangle to seal it closed.
  • Place Calzones onto the prepared baking sheet.
  • Brush the top of each Calzone with butter, then sprinkle with Italian seasoning and grated Parmesan cheese.
  • Place in the oven and bake for 10-12 minutes, or until tops are golden brown.
  • Serve warm with extra pizza sauce for dipping.

Nutrition Facts : Calories 285 kcal, Carbohydrate 33 g, Protein 12 g, Fat 12 g, SaturatedFat 6 g, TransFat 1 g, Cholesterol 29 mg, Sodium 872 mg, Fiber 2 g, Sugar 5 g, UnsaturatedFat 4 g, ServingSize 1 serving

CHICKEN BACON RANCH MINI CALZONES RECIPE BY TASTY



Chicken Bacon Ranch Mini Calzones Recipe by Tasty image

Here's what you need: rotisserie chicken, ranch packet, red onion, bacon, mozzarella cheese, cheddar cheese, egg, water

Provided by Pierce Abernathy

Categories     Appetizers

Yield 8 servings

Number Of Ingredients 8

½ rotisserie chicken, shredded
1 ranch packet
1 red onion, thinly sliced
½ cup bacon, cooked and chopped
4 slices mozzarella cheese, cut in half
cheddar cheese, for topping
1 egg
1 tablespoon water

Steps:

  • Preheat oven to 400˚F (200˚C).
  • Cut pizza dough into 8 sections on a floured surface.
  • With one section, roll out dough until flat and circular.
  • In a medium bowl, mix together the chicken, ranch packet, red onion, and bacon.
  • Place a slice of mozzarella on the rolled out dough. Top with 2-3 tablespoons of the chicken mixture.
  • Fold one side of dough up and over ingredients, and seal calzone by crimping the edges together.
  • Place on a parchment-lined baking sheet. Apply egg wash to outside of calzone and sprinkle with cheddar cheese.
  • Bake calzones at 400°F (200°C) for 15-20 minutes or until golden brown.
  • Enjoy!

Nutrition Facts : Calories 187 calories, Carbohydrate 5 grams, Fat 10 grams, Fiber 0 grams, Protein 15 grams, Sugar 1 gram

BUFFALO CHICKEN CALZONES



Buffalo Chicken Calzones image

I'm always looking for creative ways to jazz up pizza. I came up with this "pizza turnover," to incorporate my love of buffalo chicken wings and created this scrumptious buffalo chicken calzone. -Ruth Ann Riendeau, Twin Mountain, New Hampshire

Provided by Taste of Home

Categories     Lunch

Time 40m

Yield 4 calzones.

Number Of Ingredients 10

1 can (8 ounces) pizza sauce
2 teaspoons plus 1/2 cup hot pepper sauce, divided
1-1/4 pounds boneless skinless chicken breasts, cubed
3 celery ribs, chopped
3 tablespoons butter
Dash Cajun seasoning
2 tubes (13.8 ounces each) refrigerated pizza crust
1-1/2 cups shredded Monterey Jack cheese
1 cup crumbled blue cheese
Cornmeal

Steps:

  • In a small bowl, combine pizza sauce and 2 teaspoons hot pepper sauce; set aside. In a large skillet, cook chicken and celery over medium heat in butter for 3-5 minutes or until chicken is no longer pink; drain if necessary. Stir in Cajun seasoning and remaining hot pepper sauce; cover and simmer for 10-15 minutes or until heated through. , Unroll pizza dough; divide each portion in half. On a floured surface, roll each into an 8-in. circle. Spread pizza sauce mixture over half of each circle to within 1 in. of edges. Top with chicken mixture and cheeses. Fold dough over filling; pinch edges to seal., Sprinkle greased baking sheets with cornmeal. Place calzones over cornmeal. Bake at 400° for 10-12 minutes or until golden brown.

Nutrition Facts : Calories 516 calories, Fat 21g fat (11g saturated fat), Cholesterol 82mg cholesterol, Sodium 1185mg sodium, Carbohydrate 51g carbohydrate (8g sugars, Fiber 2g fiber), Protein 31g protein.

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21 CHICKEN CALZONE RECIPE - SELECTED RECIPES
Let leftover calzones cool completely, then wrap each individual calzone tightly in plastic wrap. Transfer to a plastic freezer bag and freeze. 7. Reheat Calzones: Thaw the calzone for a few hours in the fridge, or extend the cooking time to re-heat from frozen.
From selectedrecipe.com


PESTO CHICKEN CALZONE - SUGAR SALT MAGIC
2019-08-11 Preheat oven to 230C / 450F / 210C fan forced. Line a large baking tray with baking paper. On a lightly floured surface, roll and gently stretch each ball of dough out into a circle roughly 10 inches in diameter and 5mm thick. Transfer to the baking tray.
From sugarsaltmagic.com


SOUTHWEST CHICKEN CALZONES - PACE FOODS
Heat the oven to 425°F. Step 2. Stir the chicken, cream cheese, 1/2 cup picante sauce and shredded cheese in a medium bowl and set aside. Step 3. Unroll the pizza dough on a lightly floured surface into a 12-inch square. Cut the dough into 4 (6-inch) squares.
From campbells.com


EASY CHICKEN CALZONES RECIPE - FOOD NEWS
Pat broccoli dry and toss with mozzarella, chicken, and pesto; season to taste with salt and pepper. On a floured counter, roll out dough to 12-inch round, about ¼ inch thick.
From foodnewsnews.com


10 BEST CHICKEN CALZONE WITH PIZZA DOUGH RECIPES | YUMMLY
2022-06-06 Buffalo Chicken Calzone with Blue Cheese Dip Food Network fresh chives, tomato sauce, olive oil, grated Parmesan, blue cheese and 7 …
From yummly.com


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