The Ultimate White Calzone: A Creamy, Cheesy Delight

There are certain dishes that, when encountered, feel like a warm hug from a familiar friend. For me, white calzones fall into that category. I first stumbled upon a version of this in Paula Deen Magazine, and it immediately captured my imagination. It wasn’t just a pizza folded over; it was a meticulously crafted parcel of comfort, brimming with savory chicken, earthy mushrooms, vibrant spinach, pungent garlic, and the bright zest of pesto, all enveloped in a blanket of melted cheese. The idea of serving it with a fresh salad and a side of marinara for dipping was inspired. It’s the kind of meal that transforms a weeknight dinner into a special occasion, a testament to how simple ingredients can create something truly magnificent.

Recipe Overview

• Prep Time: 25 minutes
• Cook Time: 25 minutes
• Total Time: 50 minutes
• Servings: 2
• Yield: 2 Calzones
• Dietary Type: Contains Dairy, Gluten

Ingredients

For the Calzone Dough:

• 1 (13 7/8 ounce) can pizza dough, refrigerated

For the Filling:

• 4 teaspoons basil pesto, prepared
• 1/2 lb mozzarella cheese, thinly sliced
• 1 tablespoon butter
• 1 tablespoon olive oil
• 1/2 cup onion, chopped
• 1 garlic clove, minced
• 2 chicken breasts, boneless, skinless and cut into 1/2 inch pieces
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 2 cups mushrooms, sliced
• 3 cups Baby Spinach, stems removed
• 1/2 cup ricotta cheese
• 1/2 cup parmesan cheese, grated
• 1 cup marinara sauce, prepared (optional, for serving)

Equipment Needed

• Baking sheet
• Parchment paper
• Large skillet
• Clean, flat surface for dough preparation
• Measuring cups and spoons
• Knife
• Cutting board

Instructions

1. Preheat your oven to 350°F (175°C). This initial step is crucial for ensuring even cooking and a beautifully golden-brown crust.
2. Line a baking sheet with parchment paper. This prevents sticking and makes for an easier cleanup, allowing you to focus on the deliciousness.
3. On a clean, flat surface, unroll the refrigerated pizza dough. Be gentle to avoid tearing.
4. Cut the dough in half horizontally. You’ll be working with two distinct pieces for your calzones.
5. Spread the prepared basil pesto evenly over half of each dough piece. Make sure to leave a 1-inch border around the sides. This border will be essential for sealing the calzones later.
6. Place the dough pieces onto the prepared baking sheet. This ensures they are ready for their toppings and can be easily transferred to the oven.
7. Arrange 3 slices of mozzarella cheese over the pesto on each dough piece. This forms the creamy base of our calzone filling. Set these aside for a moment while we prepare the hot filling.
8. In a large skillet, heat the butter and olive oil over medium heat. Allow the butter to melt and the oil to shimmer, indicating it’s ready for the aromatics.
9. Add the chopped onion and minced garlic to the skillet. Cook for 2 minutes, stirring frequently, until the onion becomes translucent and fragrant. This sautéing process builds a foundational layer of flavor.
10. Add the diced chicken, salt, and pepper to the skillet. Cook, stirring frequently, for 4 minutes. Ensure the chicken pieces are well distributed and begin to cook through.
11. Stir in the sliced mushrooms and cook, stirring frequently, for another 4 minutes. The mushrooms will release their moisture and begin to soften, absorbing the savory flavors.
12. Add the baby spinach to the skillet and cook, stirring frequently, for 2 minutes, or until wilted. The spinach wilts down considerably, adding vibrant color and nutrients to the filling.
13. Remove the skillet from the heat. This is important to prevent overcooking the cheese in the next step.
14. Stir in the ricotta cheese and grated Parmesan cheese into the chicken and vegetable mixture. These cheeses will melt slightly, binding the filling together and adding a delightful creaminess.
15. Spoon the chicken mixture evenly over the mozzarella cheese on each of the dough pieces. Distribute the filling so each bite is balanced.
16. Place the remaining mozzarella slices over the chicken mixture. This extra layer of cheese ensures a gooey, melty interior.
17. Fold the dough over the filling, creating a half-moon shape. Crimp the edges securely to seal the calzones. This step is vital to prevent the filling from escaping during baking. You can use a fork to create a decorative and secure seal.
18. Bake for 20 to 25 minutes, or until the calzones are lightly browned and the filling is bubbling. Keep an eye on them, as oven temperatures can vary.
19. Cool for 5 minutes before serving. This resting period allows the filling to set slightly, making the calzones easier to handle and enjoy.
20. Serve with marinara sauce if desired. The tangy marinara sauce offers a delightful contrast to the rich, creamy interior of the calzone.

Expert Tips & Tricks

• Don’t Overwork the Dough: When unrolling and handling the pizza dough, be gentle. Overworking can make it tough. If the dough is too cold and resistant, let it sit at room temperature for a few minutes.
• Even Filling Distribution: Ensure your chicken and vegetable mixture is spread evenly to avoid pockets of dry dough or overfilled areas.
• Secure Sealing is Key: Pay extra attention to crimping the edges. A good seal will prevent any delicious filling from escaping during the baking process, ensuring a clean presentation.
• Golden Brown Perfection: For an extra golden crust, you can brush the tops of the calzones with a beaten egg or a little olive oil before baking.
• Pre-Cooked Chicken Option: For a quicker preparation, you can use pre-cooked rotisserie chicken. Just be sure to shred or dice it into the appropriate size pieces and add it towards the end of the sautéing process to warm through.

Serving & Storage Suggestions

These white calzones are best served hot and fresh from the oven. A simple side salad with a light vinaigrette is the perfect accompaniment, cutting through the richness of the calzone. The optional marinara sauce for dipping adds a classic pizza element that many enjoy.

For leftovers, allow the calzones to cool completely. Store them in an airtight container in the refrigerator for up to 2–3 days. To reheat, the best method is to place them on a baking sheet in a preheated oven at 350°F (175°C) for about 10–15 minutes, or until warmed through and the crust is re-crisped. Microwaving is an option for speed, but it can result in a softer crust.

Nutritional Information

Nutrient	Amount per Serving (approximate)	% Daily Value
Calories	967.9 kcal
Calories from Fat	–	603 g
Total Fat	67 g	103 %
Saturated Fat	33 g	164 %
Cholesterol	251.2 mg	83 %
Sodium	1913 mg	79 %
Total Carbohydrate	15.3 g	5 %
Dietary Fiber	3.7 g	14 %
Sugars	4.9 g	19 %
Protein	76.8 g	153 %

Note: Nutritional values are estimates and can vary based on specific ingredients and brands used.

Variations & Substitutions

• Vegetarian Delight: Omit the chicken and increase the mushrooms, or add other sautéed vegetables like bell peppers, zucchini, or artichoke hearts.
• Spicy Kick: Add a pinch of red pepper flakes to the onion and garlic mixture for a little heat.
• Different Cheeses: Experiment with other melting cheeses like provolone, Gruyère, or a blend of Italian cheeses. A dollop of goat cheese can add a tangy complexity.
• Herbaceous Variations: If basil pesto isn’t your favorite, try a sun-dried tomato pesto or a different fresh herb mix like rosemary and thyme.

FAQs

Q: Can I make the dough from scratch for this calzone recipe?
A: Absolutely! While the recipe calls for refrigerated dough for convenience, you can certainly use your favorite homemade pizza dough recipe. Ensure it’s allowed to rise properly and is at the right consistency.

Q: My calzone is leaking filling. What did I do wrong?
A: This usually happens if the edges weren’t sealed tightly enough, or if the filling was too wet. Ensure you leave a generous border and press the edges firmly. For the filling, make sure to cook off excess moisture from the vegetables.

Q: How can I make this recipe gluten-free?
A: You would need to substitute the refrigerated pizza dough with a gluten-free pizza dough or crust. The filling ingredients are generally gluten-free, but always check your pesto and marinara sauce labels.

Q: Can I prepare the filling ahead of time?
A: Yes, the filling can be prepared a day in advance. Store it in an airtight container in the refrigerator. Reheat it gently on the stovetop or in the microwave before assembling and baking the calzones.

Q: What other dipping sauces would work well with white calzones?
A: Besides marinara, a creamy garlic sauce, a spicy aioli, or even a simple ranch dressing can be delicious accompaniments.

Final Thoughts

There’s a certain magic that happens when you fold a perfectly seasoned filling into a golden crust, creating a self-contained parcel of deliciousness. These white calzones are a testament to that magic, offering a delightful balance of creamy, savory, and herbaceous flavors. They are versatile enough for a weeknight meal but impressive enough for company. I encourage you to give them a try, perhaps with your favorite salad and a glass of crisp white wine. Don’t hesitate to share your experiences and any creative twists you discover – happy cooking!