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

Scale

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

Cook Mode Prevent your screen from going dark

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.