Chicken-Parmesan Calzone Recipe (Ready in Just 30 Minutes)

Updated on February 12, 2020
Joe Macho profile image

Zach's writing ranges from matters of gardening, cooking, aquariums, and fish to more niche topics like coin collecting.

Gorgeous Homemade Calzones with Chicken-Parmesan Filling
Gorgeous Homemade Calzones with Chicken-Parmesan Filling

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 -

4.2 stars from 15 ratings of this Chicken Parmesan Calzone Recipe

Cook Time

Prep time: 20 min
Cook time: 15 min
Ready in: 35 min
Yields: Two Large Calzones


Calzone Dough

  • 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


  1. Preheat oven to 475˚F.
  2. Begin making the dough. Add the sugar to the warm water and dissolve. Next, add your package of yeast and set aside.
  3. Sift flour and salt into a large bowl. Add the vegetable oil and combine well with a fork.
  4. 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.
  5. 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.
  6. Place in a bowl and cover with a towel. Place near the oven. The heat will allow for the dough to rise rapidly.
  7. 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.
  8. 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.
  9. 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.
  10. 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.)
  11. 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.

Arrange fillings evenly in the centre of the rolled-out dough.
Arrange fillings evenly in the centre of the rolled-out dough.
Slice edges of dough into one-inch strips and fold across the fillings in a criss-cross pattern.
Slice edges of dough into one-inch strips and fold across the fillings in a criss-cross pattern.

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


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    • profile image


      6 years ago

      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

    • Joe Macho profile imageAUTHOR


      6 years ago from Colorado

      1/8 cup of oil will do.

    • profile image


      6 years ago

      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 profile image

      Frank Atanacio 

      6 years ago from Shelton

      wow looks easy to make gave it a five star!!!!

    • LaThing profile image


      6 years ago from From a World Within, USA

      Looks delicious and simple to make! My kind of recipe :)

      Will be trying it soon.... Thanks for sharing!

    • FlourishAnyway profile image


      6 years ago from USA

      This looks delicious! I love the way you braided those calzone edges. Very elegant. I'd love to try this.

    • foodserviceguy profile image


      7 years ago from Canada/USA

      Looks amazing!

    • Blond Logic profile image

      Mary Wickison 

      8 years ago from Brazil

      Well this just looks scrummy! You could have just sorted tonight's dinner dilemma out. Thank you.

    • Joe Macho profile imageAUTHOR


      8 years ago from Colorado

      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 Smith profile image

      Simone Haruko Smith 

      8 years ago from San Francisco

      Dear Mr. Macho,

      Please let me live under your kitchen sink so I can eat whatever food scraps you don't want.

      Yours sincerely,

      Simone Smith

    • InTuneWithCooking profile image


      8 years ago from Australia

      Looks fantastic! Will be trying this one for sure. Thanks for sharing.

    • cardelean profile image


      8 years ago from Michigan

      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!

    • Joe Macho profile imageAUTHOR


      8 years ago from Colorado

      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.

    • teaches12345 profile image

      Dianna Mendez 

      8 years ago

      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.

    • phoenix2327 profile image

      Zulma Burgos-Dudgeon 

      8 years ago from United Kingdom

      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.

    • lucybell21 profile image

      Bonny OBrien 

      8 years ago from Troy, N.Y.

      I love this recipe , it looks so good! Now I am hungry.

    • wonderingwoolley profile image


      8 years ago from Madison, WI

      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 profile image


      8 years ago from USA

      You must be pro.

    • KDF profile image


      8 years ago from Central Illinois

      Wow, this looks delicious and fairly simply to make. Thanks so much for sharing. I will try this!


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