If you’re craving a dish that combines the comforting charm of calzones with the vibrant, herby flavors of pesto, then the Chicken Pesto Calzone Braid Recipe is your new best friend in the kitchen. This delightful braid features tender chicken mixed with creamy ricotta, bright basil pesto, and melty cheeses all wrapped in golden, flaky pizza dough. It’s a perfect crowd-pleaser for weeknight dinners or weekend gatherings, delivering an irresistible flavor punch and a visually stunning presentation that’s as fun to make as it is to eat. Let me walk you through why this recipe deserves a spot in your culinary rotation!
Ingredients You’ll Need
Gathering the ingredients for this recipe is a breeze because each one plays an important role in building layers of flavor, texture, and that perfect cheesy melt. From the pesto’s herbaceous freshness to the mozzarella’s gooey goodness, every element is essential to creating a perfectly balanced Chicken Pesto Calzone Braid Recipe.
- Pizza dough (1 can, 13.8 oz): The soft, buttery base that crisps up beautifully when baked and holds all the filling together.
- Cooked chicken (1½ cups, chopped): Adds a hearty protein component that keeps every bite satisfying and flavorful.
- Pesto (⅓ cup): Brings vibrant basil and garlic notes that brighten the entire dish.
- Minced garlic (1 clove): Infuses savory depth and aromatic intensity.
- Ricotta cheese (⅓ cup): Lends a creamy texture that balances the pesto’s herbal sharpness.
- Pizza sauce (5 Tbsp, divided): Adds tangy tomato richness to complement the herbs and cheeses.
- Parmesan cheese (¼ cup): Offers a salty, nutty finish that deepens the overall flavor.
- Shredded mozzarella (¾ cup, divided): Provides that classic melted-cheese pull everyone loves.
- Salt and black pepper (to taste): Essential seasonings to enhance every ingredient’s natural flavor.
How to Make Chicken Pesto Calzone Braid Recipe
Step 1: Prep Your Oven and Baking Surface
Start by preheating your oven to 375ºF so it’s nice and hot when your braid is ready. Line a baking sheet with parchment paper to prevent sticking and make clean-up a breeze. A little prep now saves time later and ensures your calzone braid bakes evenly.
Step 2: Mix the Filling
In a medium bowl, combine your chopped cooked chicken, pesto, minced garlic, ricotta cheese, 1 tablespoon of pizza sauce, parmesan cheese, and ¼ cup of the mozzarella. Don’t forget to season with salt and black pepper to taste. This mixture is the heart of your Chicken Pesto Calzone Braid Recipe, bursting with creamy, cheesy, and herbaceous delights.
Step 3: Shape the Dough and Slice the Edges
Unroll your refrigerated pizza dough directly onto the parchment-lined baking sheet and press it gently into a long rectangle. Using a sharp knife, carefully slice 12 wide strips along each long side of the rectangle. These strips will be your braid’s “arms” that fold over the filling for that signature look.
Step 4: Assemble the Braid
Spoon the chicken mixture down the center of your dough rectangle in an even line. Then, gently lift the strips of dough from each side and cross them over the filling alternately, creating a gorgeous crisscross braid pattern. This layering not only looks fabulous but helps lock in all those delicious fillings while baking.
Step 5: Bake to Perfection
Slide the braid into the oven and bake for 25 to 28 minutes, or until the crust is beautifully golden brown. Halfway through, you’ll want to spoon the remaining ¼ cup of pizza sauce over the braid, sprinkle with the remaining ½ cup mozzarella, and return it to the oven. This step adds a gooey, melty finishing touch that makes each slice irresistible.
Step 6: Cool and Slice
Once baked, let your Chicken Pesto Calzone Braid Recipe rest for about 5 minutes to let the juices settle and the cheese set slightly. Use a serrated knife or pizza cutter to slice it into perfect portions. For a final flourish, sprinkle with fresh basil leaves if you have them—adding that last touch of color and freshness.
How to Serve Chicken Pesto Calzone Braid Recipe
Garnishes
Fresh basil leaves, a light drizzle of olive oil, or even a sprinkle of red pepper flakes can elevate the braid with added aroma and a hint of heat. These simple garnishes create a restaurant-quality look and deepen the enticing aroma inviting everyone to dig in.
Side Dishes
Pair this calzone braid with crisp mixed greens dressed in a lemon vinaigrette for a refreshing balance or serve alongside a warm bowl of tomato basil soup. The contrast in textures and temperatures makes every bite exciting and fully satisfying.
Creative Ways to Present
Turn this braid into shareable finger food by slicing it into thinner sections for smaller portions at parties, or create a centerpiece by placing the braid on a large wooden board surrounded by bowls of extra pesto and pizza sauce for dipping. Presentation can make your Chicken Pesto Calzone Braid Recipe the star of any gathering!
Make Ahead and Storage
Storing Leftovers
Keep your leftover calzone braid airtight in the refrigerator for up to 3 days. It tastes just as good cold or warmed up, making it perfect for next-day lunches or quick dinners.
Freezing
If you want to prepare in advance, the braid freezes well. Wrap it tightly in plastic wrap and aluminum foil, then place in a freezer-safe container. Freeze for up to 2 months, then thaw overnight in the fridge before reheating.
Reheating
Reheat slices in a preheated oven at 350ºF for about 10-12 minutes to restore its crispy crust and melty inside. Avoid microwaving if possible, as this can make the crust soggy.
FAQs
Can I use homemade pizza dough instead of canned?
Absolutely! Homemade dough will give your Chicken Pesto Calzone Braid Recipe a more personalized touch and can add extra flavor and texture depending on your recipe. Just roll it out to a similar rectangle size as the canned dough.
Is it possible to make this recipe vegetarian?
Yes, you can skip the chicken and add grilled vegetables like zucchini, mushrooms, or roasted red peppers to keep it hearty without meat. The pesto and cheeses will still provide plenty of flavor.
What kind of pesto works best here?
Traditional basil pesto is ideal because of its bright, fresh flavor, but you can experiment with sun-dried tomato pesto or arugula pesto for a twist. Just keep the consistency spreadable.
How do I prevent the dough from getting soggy from the filling?
Be mindful not to overfill the braid, and use thicker cheeses like ricotta and parmesan to absorb moisture. Also, partially cooking or shredding the chicken finely helps distribute the filling evenly without excess liquid.
Can I substitute other cheeses for ricotta?
You can try cottage cheese (drained) or even cream cheese as alternatives, but ricotta’s mild creaminess blends best with the pesto and chicken for this recipe’s traditional flavor profile.
Final Thoughts
This Chicken Pesto Calzone Braid Recipe is truly a winner for anyone who loves bold flavors wrapped in a golden, cheesy braid. It’s straightforward to make, visually impressive, and above all, delicious. Whether for a casual family night or entertaining friends, I can’t recommend this recipe enough—grab your ingredients, and start braiding some joy into your dinner routine!
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Chicken Pesto Calzone Braid Recipe
- Prep Time: 10 minutes
- Cook Time: 25-30 minutes
- Total Time: 35-40 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Baking
- Cuisine: Italian-American
Description
This Chicken Pesto Calzone Braid is a delicious and visually stunning twist on traditional calzones. Featuring a savory combination of shredded chicken, pesto, garlic, ricotta, parmesan, and mozzarella cheeses, all wrapped in a flaky pizza dough braid, this recipe offers a perfect blend of flavors and textures. Ideal for a family dinner or casual gathering, it’s simple to make and sure to impress.
Ingredients
Calzone Dough
- 1 (13.8-oz) can pizza dough
Filling
- 1½ cups chopped cooked chicken
- ⅓ cup pesto
- 1 clove garlic, minced
- ⅓ cup ricotta cheese
- 5 Tbsp pizza sauce, divided
- ¼ cup parmesan cheese
- ¾ cup shredded mozzarella cheese, divided
- Salt and black pepper, to taste
Garnish
- Fresh basil, for sprinkling
Instructions
- Preheat and prepare baking sheet: Preheat your oven to 375ºF (190ºC) and line a baking sheet with parchment paper to prevent sticking and for easy cleanup.
- Mix the filling: In a medium bowl, combine shredded chicken, pesto, minced garlic, ricotta cheese, 1 tablespoon of pizza sauce, parmesan cheese, and ¼ cup of shredded mozzarella. Season the mixture with salt and black pepper to your preference, mixing thoroughly until well combined.
- Prepare the dough: Unroll the refrigerated pizza dough onto the parchment paper. Roll the dough out into a long rectangular shape for easy braiding. Using a sharp knife, make 12 wide strips of cuts along each long side of the dough, ensuring not to cut all the way through.
- Fill and braid the dough: Spoon the chicken and cheese filling evenly down the center of the dough rectangle. Then, gently lift the dough strips from each side and cross them over the filling in a crisscross pattern, creating a braided look. This will encase the filling securely.
- Bake the braid: Transfer the braided dough to the lined baking sheet if not already on it. Bake in the preheated oven for 25-28 minutes or until the crust turns golden brown and crisp.
- Add toppings and finish baking: Remove the braid from the oven and spread the remaining ¼ cup of pizza sauce on top. Sprinkle with the remaining ½ cup of shredded mozzarella cheese. Return to the oven and bake just until the cheese melts and bubbles, approximately 3-5 minutes.
- Cool and serve: Let the calzone braid cool for about 5 minutes to set the filling. Then, slice into portions using a serrated knife or pizza cutter. Garnish with fresh basil leaves before serving for a fragrant and colorful finish.
Notes
- Use warm cooked chicken to help meld the flavors together better.
- Feel free to swap out pesto for sun-dried tomato pesto for a different flavor profile.
- Make sure cuts along the dough do not go all the way through—this keeps the braid intact.
- Customize with additional vegetables such as spinach or mushrooms if desired.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven to preserve crispiness.
