Chicken Bacon Ranch Calzone

This Chicken Bacon Ranch Calzone brings together everything you crave in comfort food with gooey cheese, savory chicken, and smoky bacon all tucked into a warm golden crust. It is an absolute favorite in my house for movie nights or when someone’s had a tough week and needs a little extra cheer on the dinner table.

The first time I tried this I doubled the batch and the leftovers vanished before I could save any for lunch People kept sneaking into the kitchen for one more bite

Ingredients

• All-purpose flour: provides structure for a chewy crust make sure it is fresh for good rise
• Sugar: helps activate the yeast and gives the dough subtle flavor
• Salt: brings out all the flavors look for fine sea salt
• Instant yeast: ensures a quick and easy rise always check the expiration date for best results
• Warm water: activates the yeast use water just warmer than body temp
• Olive oil: adds moisture and flavor to the dough and helps with browning choose extra virgin if you can
• Cooked chicken breast: is the hearty base rotisserie or leftover chicken saves time
• Bacon: adds crunch and smoky flavor always cook until crisp and drain well
• Ranch dressing: brings creamy tang opt for a good quality one for best taste
• Mozzarella cheese: melts beautifully for that stretchy goodness
• Cheddar cheese: adds sharp flavor and color the sharper the better in my opinion
• Monterey Jack cheese: gives extra creamy melt feel free to use pepper jack if you want a kick
• Garlic powder: infuses savory depth make sure it is fresh
• Black pepper: gives a gentle heat freshly cracked tastes brighter
• Smoked paprika: brings subtle smoky warmth find a good quality smoked kind for best results
• Egg: is essential for a shiny golden crust
• Grated Parmesan cheese: for a salty savory finish look for fresh grated if possible
• Dried parsley or Italian seasoning: adds a pretty and fragrant final touch

Step-by-Step Instructions

Make the Dough:

Let the warm water sit with yeast and sugar until foamy in your mixing bowl This ensures the yeast is working so your dough rises properly Stir in flour salt and olive oil and mix until a shaggy dough forms Move it to a floured surface then knead for several minutes until the dough is soft and stretchy The dough should feel slightly tacky but not sticky Place it in a lightly oiled bowl cover with a towel and let rise until doubled which usually takes about an hour in a warm kitchen

Prepare the Filling:

Cook the bacon in a skillet over medium heat until the pieces are crisp Stack the bacon on a paper towel lined plate to cool then crumble it up Combine chicken bacon ranch dressing all the cheeses garlic powder black pepper and smoked paprika in a large bowl Stir gently to make sure every bite gets coated with the creamy cheesy mixture Taste a spoonful and adjust seasoning if you like

Assemble the Calzones:

Preheat your oven to four hundred twenty five degrees and line a baking sheet with parchment Divide dough into four portions and roll each into an eight inch circle Spoon filling generously onto half of each circle leaving an edge so you can seal it Fold the dough over and press the edges together Use a fork to crimp them tightly making sure there are no gaps Brush the tops with your beaten egg for a shiny finish Sprinkle with Parmesan and parsley for an extra pop of color and flavor

Bake:

Pop the filled calzones into your hot oven and bake until the tops are deep golden and crisp usually about twenty to twenty five minutes Let them cool for a few minutes before slicing in the filling gets very hot

Pin it

My favorite piece is always the edge where the cheese gets a little crispy and the ranch melts into the crust This was the meal my kids learned to help seal their own calzones and it always turns into a flour dusted kitchen memory

Storage Tips

Once baked let calzones cool completely then wrap tightly in foil or plastic They will keep in the fridge for up to three days For best results reheat in a toaster oven or on a baking sheet in the oven to keep the crust crisp

Ingredient Substitutions

If you are out of ranch try mixing sour cream with herbs and a splash of vinegar No cooked chicken on hand shredded turkey or ham slices are both tasty swaps Vegetarian eaters can use sautéed mushrooms spinach or bell peppers instead of meat

Serving Suggestions

Serve these cut in halves or wedges with extra ranch or a side salad Try pairing with tomato soup or even a simple green salad for a full comfort meal

Cultural and Historical Context

The calzone hails from Italy and has roots as a pizza folded in half making it easy to eat on the go This American twist with chicken bacon and ranch gives a classic favorite a heartier playful spin

Frequently Asked Questions

→ How do I prevent my calzone from leaking cheese?

Seal the edges firmly by pinching and crimping with a fork. Don’t overfill, and brush the crust with an egg wash for extra hold.

→ Can I use store-bought dough?

Yes, refrigerated or frozen pizza dough works well and saves time. Just thaw and roll into circles as directed.

→ What cheese combination gives the best flavor?

A mix of mozzarella, cheddar, and Monterey Jack adds the right balance of stretch, sharpness, and creaminess.

→ How do I make calzones ahead of time?

Assemble and freeze before baking. Add about 10 extra minutes to the bake time straight from the freezer.

→ What are some tasty filling variations?

Try buffalo chicken, extra veggies, a spicy kick with jalapeños, or a breakfast twist with eggs and hash browns.