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Chicken Basil Calzones


These calzones are easy to make and freeze. Put them straight into the oven when you’re ready to serve them. They make a pretty and filling appetizer with lots of flavor both inside and outside. Yield: 16 large calzones. For mini calzones, as pictured, see note below.


Prepare Filling

1. Preheat oven to 425 degrees Fahrenheit. Line two baking sheets with Gefen Parchment Paper.
2. Heat oil in a sauté pan over medium-high heat. Add garlic and chicken to pan; sauté five minutes or until chicken is no longer pink, stirring to crumble. Stir in pizza sauce and red pepper. Reduce heat and simmer five minutes, stirring occasionally. Remove from heat; stir in basil. Let stand 10 minutes.

Prepare Calzones

1. On a floured surface, roll pizza dough to 1/4-inch thick. Cut the dough into 16 rectangles. Divide chicken mixture evenly among rectangles. Working with one rectangle at a time, fold dough in half over filling, pinching edges to seal.
2. Place calzones on prepared baking sheets. Brush with egg wash and sprinkle with onion flakes. Bake for 12 minutes or until golden.


When I made Shaindy’s Chicken Calzones, I only used one fourth of the recipe (1/2 pound ground chicken). Instead of pizza dough, I used Mazor’s Sambousak dough rounds and filled each one with just a spoon of the chicken filling. To achieve the pretty seal, pinch and twirl the edges, and bake at 350 degrees Fahrenheit for 20 to 25 minutes. —Victoria