Calzones are SO good, they even named a Seinfeld episode after one. Well if it’s good enough for ol’ Georgy, it’s certainly good enough for me.
According to Waverly Root, in his exhaustive Foods of Italy (1971), calzoni, like pizza, originated in Naples. Translated “pants legs,” it represented a sort of “walk-around” form of pizza that could be carried out and eaten without utensils.
This is a quick and easy way to create your very own calzones. Swap the chicken with ham, pepperoni, sausage, or any of your favorite pie toppings. You’ll quickly become passionate about this pizza tucked into a perfect little pocket.
“I talked to a calzone for fifteen minutes last night before I realized it was just an introverted pizza. I wish all my acquaintances were so tasty.”
― Jarod Kintz
1 Package 1/3 Less Fat Cream Cheese, softened
1-2 Cups Mozzarella Cheese
¼ Cup Parmesan Cheese
½ Cup Black Olives, sliced
½ tsp Dried Basil
½ tsp Dried Oregano
1 Large Can (10 oz.) Chicken Breast
2 Packages Refrigerated Pizza Dough (Such as Pillsbury Classic Pizza Crust)
1 Egg, Beaten
Spaghetti or Pizza Sauce, warmed, for serving
Preheat oven to 400°.
In a large bowl, combine the cheeses. Add olives, basil and oregano; stir well. Stir in chicken. Divide dough into 4 equal pieces. Place chicken mixture on one corner of each piece of dough. Carefully fold the other half of dough over filling and crimp with a fork. Place calzones on a cookie sheet covered with parchment paper. Brush with egg. Bake 20 minutes or until golden brown. Serve with warm sauce.