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Chicken Calzone Recipe
Prep Time
2 hrs 10 mins
Cook Time
25 mins
Total Time
2 hrs 35 mins
This chicken calzone has one boneless chicken breast, a medium onion, a stalk of celery, barbecue sauce, and one cooked potato that gently are browned in some olive oil before adding the mozzarella cheese and assembling together homemade dough into giant crescent shapes and painting with an egg white wash and sprinkling with caraway seeds.
Course: Appetizer, Main Dish, Snack
Cuisine: Italian
Keyword: chicken calzone, filled bread, homemade calzone dough, how to make calzone, italian pocket sandwich
  • Calzone Dough:
  • 1 teaspoon of dry yeast
  • 3/4 cup of warm water not scalding hot
  • 1 tablespoon of sugar
  • 2 cups of sifted flour
  • ½ teaspoons of salt
  • 2 tablespoons of canola or olive oil
  • caraway seeds to sprinkle over painted dough
  • 1 egg white
  • For Calzone Chicken Filling:
  • 1 skinless boneless chicken breast, cut into small pieces
  • 1 medium onion finely chopped
  • 1 small cooked potato cut into small pieces
  • 1 stalk of celery chopped fine
  • 2 tablespoons of barbecue sauce
  • 3 tablespoons of olive oil
  • 2/3 cup of mozzarella cheese grated
  • ½ teaspoons of salt
  • 1/4 teaspoon of black pepper
  1. To Prepare the Dough:
  2. Mix the warm water with some of the sugar and then add the yeast. Stir until it dissolves. The yeast will take a few minutes to start bubbling. This is your sign that your dough will rise.
  3. Next, slowly start adding the flour, salt and oil to incorporate. You want soft, pliable dough. Depending on the weather and humidity, you may need to add just little more flour. You will know how to judge this by noticing how sticky the dough feels. If it wants to still cling to your fingers, you just want to add a tiny bit more.
  4. After you shape the dough into a pliable ball, cover with a lid or a moistened dish cloth and allow to grow in a warm spot for about two hours.
  5. Afterwards, you will divide the dough into three smaller balls, which make three giant calzones like I made or six smaller balls.
  6. Roll each ball into a large circle that will have ample room to fill before flipping it over to seal.
  7. Paint the dough inside of each circle with olive oil.
  8. Distribute the finished chicken filling toward one half of each of your three dough circles. Top each evenly with mozzarella cheese.
  9. Now paint the edges of each filled circle with egg white. Flip the dough over and press with your fingers. You can use a fork or just crumple the dough as you go.
  10. Place your filled sealed chicken calzones on a well-greased baking pan before painting each again with egg white and then sprinkling with caraway seeds.
  11. Finally, stab the top of each with your fork or a slit with a knife in a few places to allow air through.
  12. Bake in a 350-degree oven for about 15 minutes or until the crust is lightly browned.
  13. To Prepare the Chicken Calzone Filling:
  14. Fry the chicken pieces in the three tablespoons of olive oil along with the chopped onion and celery until gently browned before adding the finely chopped potato and barbecue sauce.
  15. ENJOY!