Zach's writing ranges from matters of gardening, cooking, aquariums, and fish to more niche topics like coin collecting.
A Quick and Tasty Take on a Classic Dish
A lack of time should never be a reason to settle for fast food or ready-made meals. All too often do I hear the words of "just no time to cook" and "frozen's faster." Well, let's see those excuses hold up to this chicken-Parmesan calzone recipe!
This easy calzone recipe is 100% made from scratch, and granted you have some leftover chicken, it will only take about 35 minutes to prepare. That's fresh yeast bread filled with chicken, vegetables, and two gooey cheeses, all baked to perfection in just over a half-hour! Seriously, it'd take you more time to put your shoes on and go to a drive-thru.
It's time to treat yourself to a homemade delight with my easy chicken-parm calzone recipe.
Chicken Parm Calzone Rating -
|Prep time||Cook time||Ready in||Yields|
Two Large Calzones
- 1 2/3 cup flour
- 2/3 cup warm water
- 1 tablespoon sugar
- 1/2 teaspoon salt
- 1 package active dry yeast
- 1 cup shredded chicken (I used leftover leg meat)
- 6 button mushrooms
- 1 packed cup spinach leaves
- 1/2 cup mozzarella cheese (Tip: Use a firmer, part-skim mozzarella cheese for a less-gooey filling.)
- 1/2 cup Parmesan cheese
- Salt and pepper
- Preheat oven to 475˚F.
- Begin making the dough. Add the sugar to the warm water and dissolve. Next, add your package of yeast and set aside.
- Sift flour and salt into a large bowl. Add the vegetable oil and combine well with a fork.
- Once bubbles have formed on top of the yeast and sugar water, pour it into the flour. Stir well. The dough will be on the moist side.
- Flour a surface and hand-knead the dough for 2 to 3 minutes. At this point, the dough should be elastic and have a shiny appearance.
- Place in a bowl and cover with a towel. Place near the oven. The heat will allow for the dough to rise rapidly.
- While you're waiting for the next 15 minutes for the dough to rise, prepare the filling. Grate your cheeses, shred any large pieces of leftover chicken and wash the spinach.
- For the mushrooms, heat a skillet to medium-high heat with no oil or liquid. Slice the mushrooms and add to the hot pan. Sauté for 3 to 4 minutes, or until they just start to get a golden color. This process will eliminate most of the water content locked up in the mushrooms, freeing you from a soggy calzone.
- After about 15 minutes, the dough should be pretty close to double its original size. Remove it from the bowl and give it a quick 20-second knead on a floured surface, then cut into two equal portions.
- Roll each portion of dough out to a thickness of 1/4 inch. Stuff with equal amounts of filling and seal up your calzones. (I like to slice the edges of the dough into one-inch strips and fold them across the fillings in a criss-cross pattern, but you can also just pinch the edges together in the center and cut a vent or two if you'd rather keep it simple.)
- Bake for 11 to 13 minutes, depending on how golden you want the crust to be! Let sit for 3 to 4 minutes before eating.
There you go! Making this chicken-Parmesan calzone recipe is probably one of the best ways to spend a half-hour. Thank you for reading my easy calzone recipe. Please enjoy!
© 2012 Zach
kelly on June 23, 2014:
I'm attempting to make this tonight bit am curious the size is of the yeast package should be, I picked up a package that is .4lbs
Zach (author) from Colorado on January 10, 2014:
1/8 cup of oil will do.
S.O'Neal on January 06, 2014:
You say to mix in vegetable oil, but I'm not seeing it on the list of ingredients. Maybe I missed it - how much oil do we add?
Frank Atanacio from Shelton on November 10, 2013:
wow looks easy to make gave it a five star!!!!
LaThing from From a World Within, USA on November 09, 2013:
Looks delicious and simple to make! My kind of recipe :)
Will be trying it soon.... Thanks for sharing!
FlourishAnyway from USA on September 29, 2013:
This looks delicious! I love the way you braided those calzone edges. Very elegant. I'd love to try this.
foodserviceguy from Canada/USA on August 15, 2012:
Mary Wickison from Brazil on March 27, 2012:
Well this just looks scrummy! You could have just sorted tonight's dinner dilemma out. Thank you.
Zach (author) from Colorado on February 13, 2012:
cardelean - Thank you so much! I appreciate your feedback and look forward to hearing how your calzones turned out. I'll do my best to keep the goodness coming!
InTuneWithCooking - Hey, no problem! Be sure to let me know how they turned out.
Simone Smith - Ha. I'll have to get back to you on that one! I've currently got a tenant, but when the space becomes available, it's all yours. Glad you enjoyed! Take care.
Simone Haruko Smith from San Francisco on February 08, 2012:
Dear Mr. Macho,
Please let me live under your kitchen sink so I can eat whatever food scraps you don't want.
InTuneWithCooking from Australia on February 07, 2012:
Looks fantastic! Will be trying this one for sure. Thanks for sharing.
cardelean from Michigan on February 07, 2012:
This week's menu is made but I'm putting this one on the menu next week for sure! Thanks for this great recipe with easy instructions and pictures to guide. I always know I'm going to find something tasty when I read your hubs! Voting up and sharing!
Zach (author) from Colorado on February 07, 2012:
KDF - Hey, thanks for the follow. I'm glad that you enjoyed the recipe! Take it easy
emimemo - Ha! I wish. Anyone can do it.
wonderingwoolley - Pictures are always a great help. I figure if you're going to give away the recipe, you might as well show how its done too!
lucybell21 - Make them and Enjoy!
phoenix2327 - Don't worry, you got it! The dough for this recipe is quite simple, even with the cuts and folds. Let me know how it goes.
teaches12345 - Awesome! If you know your way around the kitchen, you'll have no problems making them in 35! I'd love to hear your feedback.
Dianna Mendez on February 07, 2012:
I printed this out for keeps. You had me when you wrote it only takes 35 minutes to prepare with left over chicken! The picture is mouthwatering. I can't wait to try this recipe. Thanks for sharing this hub topic.
Zulma Burgos-Dudgeon from United Kingdom on February 07, 2012:
Pastry has always been my downfall; just don't seem to have the hands for it. But I think even I could manage this.
Thanks for SHARING. This is going on FB & Twitter.
Bonny OBrien from Troy, N.Y. on February 06, 2012:
I love this recipe , it looks so good! Now I am hungry.
wonderingwoolley from Madison, WI on February 06, 2012:
OK, I'm the queen of fast and easy. I mean, I cook, but I'm a throw-it-in-the-oven-and-forget-it kind of cook. This, I can do. Turns out, you can tackle any recipe if the recipe writer has great photos and breaks each step down so well that even I, the cooking dunce and do it. Thanks for sharing!
emimemo from USA on February 06, 2012:
You must be pro.
KDF from Central Illinois on February 06, 2012:
Wow, this looks delicious and fairly simply to make. Thanks so much for sharing. I will try this!