Easy Homemade Chicken & Mushroom Calzones: A Quick & Delicious Recipe

Got leftover chicken taking up space in your fridge? Don’t let it go to waste! In less than an hour, you can transform it into impressive, freshly baked Chicken & Mushroom Calzones that will delight your family and friends. This recipe is designed for maximum flavor with minimal effort, making it a perfect solution for a busy weeknight or a relaxed weekend lunch.

One of the best secrets to making this recipe incredibly quick and easy is starting with store-bought pizza dough. Forget the fuss of making dough from scratch; simply head over to your favorite pizzeria or Italian bakery and purchase some fresh, ready-to-use pizza dough. This simple step cuts down your prep time significantly, allowing you to focus on the delicious filling and the fun of assembling your calzones.

The Irresistible Appeal of Homemade Calzones

Calzones are essentially savory Italian turnovers, offering a delightful twist on traditional pizza. They’re perfect for individual servings, easy to eat, and incredibly versatile. Our Chicken & Mushroom Calzones recipe takes this classic to a new level by incorporating tender shredded chicken and earthy mushrooms, all bound together with a rich blend of cheeses and aromatic Italian seasoning. The result is a warm, gooey, and satisfying meal encased in a golden, crispy crust. It’s a fantastic way to repurpose leftover rotisserie chicken or any cooked chicken you might have on hand.

Preparing Your Workspace: Essential First Steps

• Preheat oven to 375°F. Ensure your oven is fully preheated before placing the calzones inside to guarantee even cooking and that beautiful golden crust.
• Line a baking sheet with parchment paper. This step is crucial for preventing sticking and making cleanup an absolute breeze. Nobody wants a perfectly baked calzone stuck to the pan!

Crafting the Flavorful Chicken & Mushroom Calzone Filling

You’re going to love how effortlessly this calzone filling comes together. All the ingredients are quickly gathered and combined in one large bowl, minimizing dishes and maximizing your enjoyment. This simple approach ensures a super quick cleanup, leaving you more time to savor your delicious creation.

• In a large bowl, combine the shredded cheese, ricotta cheese, diced cooked chicken, and sliced fresh mushrooms. For the shredded cheese, an Italian blend (like mozzarella, provolone, and parmesan) works wonderfully, but feel free to use your favorite pizza cheese mix. Using diced cooked chicken, especially leftover rotisserie chicken, makes this step incredibly fast.
• Fold in a teaspoon of the Italian seasoning along with the salt. Italian seasoning adds a depth of flavor that complements the chicken and mushrooms beautifully. Adjust salt to taste, keeping in mind the saltiness of your cheese.
• Mix well to fully combine. Ensure all ingredients are evenly distributed so every bite of your calzone is packed with flavor.
• Cover and chill until ready to fill the calzones. Chilling the filling helps it firm up slightly, making it easier to handle and preventing it from making the dough soggy before baking.

Perfecting Your Pizza Dough: Rolling and Portioning

Once your delicious filling is prepared, set it aside while you focus on the pizza dough. Most store-bought pizza dough is sold in one-pound portions. For this recipe, it should be divided into two equal parts to create two sizable calzones. Even though it’s typically a one-pound ball, it might be slightly over or under, so precision here helps!

This is where your food scale comes in handy. Give the halves of dough a quick weigh-in just to be sure they are pretty close to equal. This simple step will help ensure that both calzones cook evenly and that you have a consistent dough-to-filling ratio in each one. Remember, room temperature dough is much easier to work with, so take it out of the fridge at least 30 minutes before you plan to roll it.

• Punch the dough down and divide it into two equal portions. Punching down releases any air bubbles and makes the dough more pliable.
• On a lightly floured surface, roll each dough portion into an 8×10-inch oval. A light dusting of flour prevents sticking without making the dough tough. Aim for an oval shape, which is ideal for folding into a half-moon calzone.

If the dough doesn’t roll out easily and keeps pulling back, don’t force it. This means the gluten needs to relax. Simply give it a rest on the counter for a few minutes (5-10 minutes should do the trick) and try again. For added flavor and moisture, a light coating of mayonnaise is brushed onto the surface before adding the filling. This unexpected ingredient adds a subtle richness and helps achieve a golden crust.

• Lightly coat each oval with a tablespoon of mayonnaise. Use a pastry brush or the back of a spoon to spread it thinly and evenly.
• Spoon half of the chicken mixture onto one-half of each oval. Leave a generous border around the edges (about 1 inch) for sealing. Don’t overfill, as this can make sealing difficult and lead to leakage.

Assembling and Sealing Your Delicious Calzones

The sealing process is key to a successful calzone, ensuring that all that wonderful filling stays safely inside while baking. Take your time with this step to create a robust and aesthetically pleasing edge.

• Fold a short end of each dough oval over its filling. This will naturally start forming the classic half-moon shape of your calzones.
• You’ll be forming 2 half-moon shaped calzones. Gently align the edges of the dough to create a neat seal.
• Roll the bottom edge up and over. This creates a sturdy, decorative crust.
• Twist and press with your thumb to seal as you go. The rolling and pressing motion creates a strong, sealed edge that will hold up beautifully in the oven.
• The decorative rolled edge should be substantial. A thicker edge ensures the dough cooks evenly.
• That will prevent it from being overly browned during the baking process. Thin edges can become hard and overcooked before the rest of the calzone is done.
• Prick the top of each calzone in a few places with a fork to vent. These small holes allow steam to escape, preventing the calzone from puffing up excessively and potentially bursting, while also ensuring a crispy crust.

A crucial tip for sealing is to avoid the temptation to simply use a fork to crimp the edges. While it might seem faster, when you roll the dough up and over as instructed, the edges become more substantial. If the edges are too thin, they tend to overcook and become overly browned and crispy before the main body of the calzone is perfectly baked. A thick, rolled edge ensures a consistent texture throughout your delicious calzone.

The Final Touches Before Baking

With your calzones perfectly sealed and vented, they are almost ready for the oven. A few simple finishing touches will ensure they bake to a beautiful golden-brown color and boast an extra layer of flavor.

• Transfer the calzones to your prepared baking sheet. Carefully lift them using a spatula to avoid tearing the dough.
• Space them at least 2-inches apart. This allows for even heat circulation, promoting proper cooking and browning on all sides.
• Brush the tops with egg wash. An egg wash (one beaten egg with a tablespoon of water or milk) gives the calzones a beautiful golden sheen and a slightly crispier crust.
• Apply a sprinkling of Italian seasoning with the remaining 1/2 teaspoon. This adds an aromatic finish and a hint of extra flavor to the crust.

Baking and Serving Your Perfect Calzones

The final step is the most rewarding: baking your calzones to golden perfection! Keep an eye on them, as oven temperatures can vary.

• Bake for 30 minutes. The calzones should be beautifully golden brown and firm to the touch.
• When done, transfer to a wire rack. This allows air to circulate around the calzones, preventing the bottom crust from becoming soggy.
• Allow them to cool until not-too-hot to handle. The filling will be extremely hot and can cause burns if cut into too soon. A little cooling time also helps the filling set.
• Cut each calzone into four wedges. This makes them easy to serve and perfect for sharing or enjoying as a substantial snack.
• If desired, garnish with chopped fresh basil and grated Parmesan cheese. These fresh additions elevate the flavor and presentation of your homemade calzones.

Serving Suggestions for Your Homemade Calzones

Each calzone is cut into four wedges, creating the perfect portion size to accompany a variety of dishes. They are incredibly versatile and can be enjoyed in many ways:

• With Soup: The savory, cheesy goodness of these calzone wedges makes them an ideal companion to a warm bowl of your favorite soup, especially tomato, minestrone, or a hearty vegetable soup.
• As a Side to Salad: For a lighter meal, pair a wedge or two with a fresh, tossed green salad. The rich calzone and crisp salad create a satisfying contrast.
• Appetizer or Snack: Cut into smaller pieces, these calzones make fantastic appetizers for gatherings or a hearty snack any time of day.
• Dipping Delight: Chicken & Mushroom Calzones are especially yummy when served with a bowl of your favorite marinara sauce on the side for dipping. The tangy marinara perfectly complements the rich filling.

Chicken & Mushroom Calzones are especially yummy when served with a bowl of your favorite marinara on the side for dipping.

Storage and Reheating Tips

These Chicken & Mushroom Calzones are best enjoyed fresh, but they also make fantastic leftovers. To store, allow them to cool completely, then place them in an airtight container in the refrigerator for up to 3-4 days. For longer storage, you can freeze individual wedges, wrapped tightly in plastic wrap and then foil, for up to 1-2 months. Reheat in a preheated oven at 350°F (175°C) for about 10-15 minutes (longer if frozen) until warmed through and crispy. Avoid microwaving, as it can make the crust soggy.

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