Chicken Bacon Ranch Calzone (Print Version)
# Ingredients:
→ For the Calzone
01 -
1½ lbs pre-made pizza dough
02 -
2 to 3 tbsp ranch dressing
03 -
1 cup cooked chicken, diced
04 -
2 bacon slices, cooked and chopped
05 -
1½ cups fresh spinach
06 -
¾ cup shredded mozzarella cheese
07 -
3 slices provel cheese
→ For the Topping
08 -
2 tbsp olive oil
09 -
½ tsp garlic salt
→ Optional Add-ins
10 -
Sliced red onion
11 -
Grated parmesan cheese
12 -
Italian seasoning
13 -
Hot sauce
# Instructions:
01 -
Get your oven going at 450 degrees so it's nice and hot when you're ready to bake.
02 -
Dust your counter with just a little flour. Use a rolling pin to roll your pizza dough into a circle, about a quarter inch thick. Don't worry if it's not perfectly round.
03 -
Spread ranch dressing all over the dough circle, but leave about an inch around the edge empty so you can seal it later.
04 -
On just one half of the dough, layer your chicken, bacon pieces, spinach, and both cheeses. Spread everything out evenly but keep that inch border clear all the way around.
05 -
Carefully fold the empty half of dough over the filling to make a half-moon shape. Press the edges together really well to seal them shut. You can use a fork to crimp the edges if you want.
06 -
Brush olive oil on both the top and bottom of your calzone, then move it onto a baking sheet lined with parchment paper.
07 -
Sprinkle garlic salt over the top of the calzone for extra flavor.
08 -
Use a sharp knife to cut a few small slits in the top. This lets steam escape so the calzone doesn't get soggy inside.
09 -
Pop it in the oven for 12 to 15 minutes. You want the crust to turn golden brown and look crispy.
10 -
Let the calzone rest for about 5 minutes after it comes out of the oven. This helps it set up so the filling doesn't spill everywhere when you cut it into wedges.
# Notes:
01 -
Store-bought pizza dough from the grocery store works perfectly for this recipe.
02 -
Rotisserie chicken is a huge time saver if you don't have leftover chicken on hand.
03 -
Provel is a St. Louis cheese, but you can use all mozzarella if you can't find it.
04 -
Don't overfill the calzone or it will be hard to seal and might burst open while baking.
05 -
Serve with extra ranch dressing or marinara sauce on the side for dipping.