Chicken Bacon Ranch Calzone (Print Version)
# Ingredients:
→ Dough
01 -
3.5 cups all-purpose flour
02 -
1 tablespoon granulated sugar
03 -
2 teaspoons fine salt
04 -
2.25 teaspoons instant yeast (1 packet)
05 -
1.25 cups warm water
06 -
2 tablespoons olive oil
→ Filling
07 -
2 cups cooked chicken breast, shredded or diced
08 -
6 slices streaky bacon, cooked crisp and crumbled
09 -
0.5 cup ranch dressing
10 -
1 cup mozzarella cheese, shredded
11 -
0.5 cup cheddar cheese, shredded
12 -
0.5 cup Monterey Jack cheese, shredded
13 -
1 teaspoon garlic powder
14 -
0.5 teaspoon ground black pepper
15 -
0.5 teaspoon smoked paprika
→ Finish
16 -
1 large egg, beaten
17 -
2 tablespoons grated Parmesan cheese
18 -
1 teaspoon dried parsley or Italian seasoning
# Instructions:
01 -
In a large bowl, whisk warm water with sugar and instant yeast. Allow to sit for 5–10 minutes until the mixture becomes foamy. Add flour, salt, and olive oil. Stir to combine into a shaggy dough, then knead on a floured surface for 8–10 minutes until the dough is smooth and elastic. Transfer to a lightly oiled bowl, cover, and let rise for approximately 1 hour, or until doubled in volume.
02 -
Cook bacon in a skillet over medium heat until crisp, about 6–8 minutes. Drain on paper towels and crumble when cool. In a large bowl, combine shredded chicken, crumbled bacon, ranch dressing, mozzarella, cheddar, Monterey Jack, garlic powder, black pepper, and smoked paprika. Toss until filling is evenly combined.
03 -
Preheat oven to 220°C (425°F). Line a baking sheet with parchment paper. Divide rested dough into four equal pieces. Roll each into a round approximately 20 cm in diameter. Spoon a quarter of the filling onto one half of each dough circle, leaving a 2.5 cm border. Fold the dough over the filling and press edges firmly together. Crimp edges with a fork to seal.
04 -
Brush each calzone with beaten egg for a glossy finish. Sprinkle grated Parmesan and dried parsley or Italian seasoning over the tops.
05 -
Transfer to preheated oven and bake for 20–25 minutes, or until the calzones are deeply golden and crust is crisp. Allow to rest for 5 minutes before serving to avoid burns from hot filling.
# Notes:
01 -
Avoid overfilling to prevent leaks and ensure optimal dough-to-filling ratio.
02 -
Pinch and crimp seams securely to keep cheeses from spilling during baking.
03 -
Use only fully cooked bacon and chicken for food safety and even heating.
04 -
Mixing cheese varieties delivers ideal stretch, sharpness, and creaminess.
05 -
Assemble and freeze calzones unbaked for future use; bake from frozen, increasing baking time by 10 minutes.
06 -
For variety, substitute ranch with buffalo sauce, stir in roasted vegetables, add jalapeños for heat, or swap chicken with scrambled eggs and hash browns for a breakfast twist.