Copycat Louise’s Italian Cafe Grilled Chicken Calzones Recipe

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Recipes.net Team Published March 20, 2020
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Another great way to do pizza is by making these chicken calzones recipe! This Italian favorite is like a pizza folded in half for easier eating and contains surprises inside with each bite.

How To Make Copycat Louise’s Italian Cafe Grilled Chicken Calzones

  • 10 oz pizza dough (refrigerated )
  • 1/4 cup pesto (prepared )
  • 6 tbsp ricotta cheese
  • 1 1/2 oz mozzarella cheese (shredded )
  • 1 oz sun-dried tomatoes (chopped)
  • 1 chicken breast (boneless, skinless, cut into bite-size pieces,half, partly cooked.)
  • 1 tsp Parmesan/Romano mixture (grated)
  • 2 1/2 tbsp extra-virgin olive oil
  • parsley sprigs (for garnish)
  1. Preheat oven to 400° F.

  2. Unroll pizza dough and place on greased baking sheet.

  3. Layer pesto, cheeses, sun-dried tomatoes and chicken breast pieces in middle of dough.

  4. Lift one edge of dough and stretch over the filling to form a half-moon. 

  5. Seal edges by pressing with tines of fork or pizza wheel, and make a fluted edge around the seal.

  6. Prick top with fork to allow steam to escape. Brush with olive oil.

  7. Bake in preheated oven for 10 minutes, or until golden brown.

  8. Let stand 5 minutes before serving. Garnish with parsley.

How To Make Copycat Louise's Italian Cafe Grilled Chicken Calzones

0 from 0 votes
Preparation Time: 5 mins
Cooking Time: 10 mins
Total Time: 15 mins
Serves:
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Ingredients

  • 10 oz pizza dough, refrigerated
  • 1/4 cup pesto, prepared
  • 6 tbsp ricotta cheese
  • 1 1/2 oz mozzarella cheese, shredded
  • 1 oz sun-dried tomatoes, chopped
  • 1 chicken breast , boneless, skinless, cut into bite-size pieces,half, partly cooked.
  • 1 tsp Parmesan/Romano mixture, grated
  • 2 1/2 tbsp extra-virgin olive oil
  • parsley sprigs , for garnish

Instructions

  1. Preheat oven to 400° F.

  2. Unroll pizza dough and place on greased baking sheet.

  3. Layer pesto, cheeses, sun-dried tomatoes and chicken breast pieces in middle of dough.

  4. Lift one edge of dough and stretch over the filling to form a half-moon. 

  5. Seal edges by pressing with tines of fork or pizza wheel, and make a fluted edge around the seal.

  6. Prick top with fork to allow steam to escape. Brush with olive oil.

  7. Bake in preheated oven for 10 minutes, or until golden brown.

  8. Let stand 5 minutes before serving. Garnish with parsley.

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Nutrition

  • Calcium: 181mg
  • Calories: 621kcal
  • Carbohydrates: 53g
  • Cholesterol: 76mg
  • Fat: 32g
  • Fiber: 3g
  • Iron: 4mg
  • Potassium: 634mg
  • Protein: 32g
  • Saturated Fat: 8g
  • Sodium: 1101mg
  • Sugar: 10g
  • Vitamin A: 751IU
  • Vitamin C: 5mg
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