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Chicken and Pesto Calzones: Handheld Pizza Pockets with a Flavor Twist

Chicken & Pesto Calzones

Czarryy
Golden pizza pockets stuffed with juicy chicken, fresh basil, pesto, marinara, and melty cheese. These calzones are a fun, handheld version of pizza night—perfect for dinner, parties, or meal prep.
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Prep Time 10 minutes
Cook Time 30 minutes
Course Finger Food, Handheld Meal, Main Dish
Cuisine Italian-Inspired
Servings 4
Calories 490 kcal

Equipment

  • Medium skillet
  • Large mixing bowl
  • Rolling Pin
  • Rimmed baking sheet (lined with parchment)
  • Pastry brush

Ingredients
  

  • 1 tablespoon olive oil
  • 10 ounces boneless, skinless chicken breasts, cubed
  • 2 garlic cloves, minced
  • 20-ounce ball of pizza dough (homemade or store-bought)
  • 1 cup marinara sauce, divided
  • ¼ cup basil pesto
  • 4 ounces shredded mozzarella cheese
  • 1 ounce freshly grated parmesan cheese
  • ½ cup roughly chopped fresh basil leaves
  • 1 medium egg, beaten (for egg wash)
  • Sea salt and freshly ground black pepper, to taste

Instructions
 

  • Cook the Chicken
    Heat olive oil in a skillet over medium heat. Add chicken and garlic, season lightly, and cook 5–6 minutes until chicken is fully cooked. Set aside to cool slightly.
  • Preheat Oven
    Heat oven to 400°F (200°C). Line a rimmed baking sheet with parchment paper.
  • Prepare the Dough
    Divide pizza dough into 4 equal pieces. Roll each piece into a ¼-inch thick round.
  • Mix the Filling
    In a large bowl, combine cooked chicken, ¼ cup marinara, pesto, mozzarella, parmesan, and basil. Season with salt and pepper.
  • Assemble Calzones
    Spoon filling onto one half of each dough round. Fold dough over filling, press edges firmly, and crimp to seal.
  • Bake
    Arrange calzones on the baking sheet. Brush tops with beaten egg. Bake 14–16 minutes until golden brown.
  • Cool & Serve
    Let rest 10 minutes before serving. Serve warm with the remaining marinara for dipping.

Notes

Pro Tips & Variations

  • Make ahead: Assemble calzones and refrigerate up to 24 hours before baking.
  • Freeze it: Bake, cool completely, and freeze individually. Reheat in the oven for a quick meal.
  • Cheese swap: Try provolone, fontina, or gouda instead of mozzarella for a different flavor.
  • Veggie option: Replace chicken with sautéed mushrooms, zucchini, or roasted peppers.
  • Extra crisp: For a crunchier crust, sprinkle a little cornmeal on the parchment before baking.
Keyword chicken calzone, homemade calzones, Italian stuffed bread, pesto calzone, pizza pockets