Chicken Bacon Ranch Calzone

Calzones are basically pizzas that got folded in half and decided to become handheld food. These chicken bacon ranch calzones use store-bought pizza dough to save time, get stuffed with chicken, bacon, spinach, cheese, and ranch dressing, then bake until the outside is golden and crispy while the inside stays gooey and melted. The whole thing takes less than 30 minutes from start to finish, which means you can have homemade calzones on a random Tuesday without it feeling like a big production.

I started making these when my son went through a phase where he'd only eat foods he could hold in his hands. Turns out, wrapping dinner in pizza dough counts as acceptable finger food, and suddenly he was eating chicken, vegetables, and cheese without realizing he was having a balanced meal.

Master Your Ingredients

• Pre-made pizza dough: One and a half pounds for one large calzone (feeds about six). Let sit at room temperature for 10 minutes before rolling.
• Ranch dressing: Two to three tablespoons spread inside provides moisture and signature flavor.
• Cooked chicken: One cup (rotisserie or leftover) adds protein and saves time.
• Bacon: Two slices cooked and chopped add smoky, salty flavor.
• Fresh spinach: One and a half cups (wilts down dramatically in the oven).
• Mozzarella cheese: Three-quarters cup shredded for melting and a classic cheese pull.
• Provel cheese: Three slices (optional St. Louis specialty, substitute provolone or more mozzarella).
• Olive oil: Two tablespoons brushed on the outside for a golden, crispy crust.
• Garlic salt: Half a teaspoon sprinkled on top adds flavor to the crust.

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Creating These Calzones (Under 30 Minutes)

Getting your oven ready:

Preheat oven to 450 degrees Fahrenheit. Line a baking sheet with parchment paper.

Rolling the dough:

Roll dough into a circle (about a quarter inch thick) on a lightly floured surface. Aim for roughly 12 to 14 inches.

Spreading ranch base:

Spread ranch dressing evenly across the dough, leaving about a **1-inch bare border** around the entire perimeter for sealing.

Loading the fillings:

Place all toppings (chicken, bacon, spinach, mozzarella, Provel) on **only one half** of the dough, maintaining the 1-inch bare border.

Folding and sealing:

Fold the bare half over the topped half to create a half-moon shape. Press down firmly along the curved edge to seal, then use a fork to **crimp the sealed edge** for extra security.

Preparing for baking:

Brush olive oil on both sides of the calzone. Sprinkle garlic salt on top. Cut **3 or 4 small slits** (steam vents) in the top layer of dough.

Baking until golden:

Bake for **12 to 15 minutes** until the crust is deeply golden brown. Let rest for at least **5 minutes** before cutting into 6 wedges to allow the cheese to set.

I skipped cutting steam vents once because I was in a hurry and forgot. About 8 minutes into baking, I heard this weird hissing sound and opened the oven to find the calzone had split open in one spot with cheese and steam pouring out. Those three little slits take literally 5 seconds to cut and prevent that whole disaster, so I never skip them anymore.

Creative Variations

• Use **buffalo chicken** with blue cheese crumbles instead of ranch for a spicy version.
• Try **Italian sausage** instead of chicken for a more traditional pizza flavor profile.
• Make them **vegetarian** by loading up on mushrooms, bell peppers, onions, and extra spinach.
• Use **pesto** instead of ranch dressing for an herby, garlicky version.
• Try **barbecue chicken** with red onions and cheddar cheese for a BBQ pizza-style calzone.

Keeping and Reheating

• Leftover wedges keep in the refrigerator for up to 3 days.
• Reheat individual pieces in a **350-degree oven** for about 10 minutes to re-crisp the crust. (Do not microwave for best texture).
• Calzones **freeze well** (baked or unbaked) for up to 3 months. Bake frozen unbaked calzones at 425°F for about 20 minutes.
• Room temperature dough is easier to handle than cold dough.

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The store-bought dough is what makes these actually feasible for regular weeknights instead of being relegated to "someday when I have time" status. My kids are always excited when I announce we're having calzones, and I love that I can sneak spinach into them without anyone noticing or complaining since it hides so well among all the cheese and chicken.

Frequently Asked Questions

→ Can I use homemade pizza dough?

Absolutely! Any pizza dough works. Just make sure it's at room temperature so it's easier to roll out without shrinking back.

→ What can I substitute for provel cheese?

Just use more mozzarella or try provolone. Provel is a St. Louis thing and hard to find elsewhere, but the calzone will still taste great without it.

→ How do I keep the calzone from leaking?

Make sure you seal the edges really well by pressing firmly. Don't overstuff it either. The fork crimping helps create a tight seal too.

→ Can I freeze these for later?

Yes! Assemble the calzones but don't bake them. Wrap tightly in plastic wrap and freeze. Bake from frozen, just add 5 minutes to the cooking time.

→ What should I serve with this?

A simple salad goes great with it. Or serve extra ranch dressing and marinara sauce on the side for dipping. Some people like it with garlic bread too.

→ Do I have to use spinach?

Not at all. Leave it out if you're not a fan, or swap it for other veggies like mushrooms, bell peppers, or tomatoes. Whatever you like on pizza works here.