Full disclosure here – and this shouldn’t come as too much of a surprise – we ourselves, are not the most dedicated football fans. If you are so kind as to invite us over for a little Sunday Funday, we are really and truly just in it for the snacks. While we appreciate and respect those diehard fans among us, the only “zone” we are focused on is this calzone. But can you blame us? Football is unpredictable but calzones, you can count on. They are inexpensive, easy to make and endlessly customizable. Here we dressed up pre-made chicken cutlets and store-bought pizza dough with fancy Prosciutto di Parma, punchy basil pesto and plenty of gooey mozzarella. The end result: the flavor packed hot pocket of your dreams.
PESTO, PROSCIUTTO + CHICKEN CUTLET CALZONE
1 package store bought pizza dough (brought to room temperature)
1 package Bell & Evans breaded chicken breasts*, fully cooked and sliced
¼ cup plus 2 tbsp. prepared pesto, divided (we like the Rana brand)
1 ½ cups shredded mozzarella cheese
6-8 slices very thinly sliced Prosciutto di Parma
Simple Tomato Sauce (for dipping):
1 (14.5 oz) can crushed San Marzano Tomatoes
1 whole garlic clove, crushed, skin removed
¼ tsp. Sugar
Pinch oregano
Salt and peppe
*any cooked cutlets work here but we especially love the Bell & Evans breaded chicken cutlets – the two breast serving size is the perfect amount for this recipe.
This is a pretty simple recipe which falls into the ‘mostly assembly’ category, but there are a few things to make sure of: the crucial first step here is setting out your pizza dough to warm to room temperature for at least two hours. This is vital in making it easier to stretch out and is key to a stress free calzone making experience. While it hangs out, you can prepare your dipping sauce and bake the chicken cutlets.
Cook the cutlets according to package instructions and then let them cool for at least 10 minutes. Slice into strips and set aside.
To make the tomato sauce: combine tomatoes, garlic, salt, pepper, oregano and sugar in a small saucepan and heat to medium high. As soon as it bubbles, lower heat and let simmer for about 15 minutes, stirring occasionally. Turn off the heat and pop a lid on to keep warm. Discard garlic clove before serving. If you don’t want to bother with homemade sauce, a jar of your favorite marinara works perfectly here.
Preheat the oven to 425. Prepare a large baking sheet with parchment paper. Scatter a small handful of flour on the surface and dust your hands with a bit as well. Use your hands to stretch the pizza dough out into the largest, widest oval / rounded rectangle that you can. The end result should fill most of the prepared baking sheet. If your dough won’t cooperate and keeps snapping back into a smaller shape, that’s your sign it needs to rest longer and warm up a bit more.
Lay the dough out on the parchment-lined baking sheet with the widest edge towards you, parallel to the counter’s edge. The bottom half of this oval is where we will layer our fillings and the top edge will stay empty and eventually be the ‘top’ of the calzone. Spread the ¼ cup pesto along the bottom half of the oval, the side closest to you. Leave about an inch rim of un-pestoed pizza dough at the bottom edge, as if you were spreading sauce on a pizza. Top pesto with ½ cup of cheese. Layer prosciutto slices over the cheese, stretching the pieces out so they are nice and thin. Shingle the sliced chicken cutlet on top. Dab the remaining 2 tablespoons of pesto on top of the chicken and then top everything with the remaining shredded mozzarella.
To seal up the calzone: gently tug the bottom edge of your dough out a bit, then pull the top edge of your dough all the way over to meet it, covering all the fillings completely. Pull the bottom lip up and over the top edge and pinch together tightly, continue along the whole seam. Give a few extra pinches or press with the tines of a fork to seal. Use a sharp knife to slice two or three slashes into the top of the calzone for venting.
Bake for 25 minutes, rotating the pan halfway through. Depending on how hot your oven runs, it may take a little less time or a little more. You want the dough golden brown all over and the bottom fully cooked – we always use a wide spatula to give the whole thing a lift and make sure the bottom isn’t sagging or soggy. If it appears crisp and browned, you are good to go.
Remove the calzone from the oven and let rest for 10 minutes before slicing.
To serve: use a sharp serrated knife to cut into equal sized slices. Serve with warm tomato sauce for dipping.
To pack it for the tailgate: skip resting and wrap the entire hot calzone tightly in tin foil twice. Wrap in a few thick kitchen towels to further insulate and pack into an insulated bag or small cooler. Don’t forget to pack a cutting board and knife. These should stay relatively hot for an hour or two, but the good news is they are just as tasty at room temp.
BEVERAGE PAIRING SUGGESTIONS:
With its gooey mozzarella, savory pesto and prosciutto – this calzone hits well above its weight in the flavor department. Since the supporting flavors here are Italian, that’s where we’re looking for the wine pairings. One red that we turn to again and again in the cooler months is the GD Vajra Lange Rosso. A Northern Italian blend of mostly Nebbiolo, Barbera and Dolcetto, this wine is beautifully aromatic, with notes of ripe red berries, cherries and hints of violet and rose. On the palate, it delivers a big punch of tart red fruit, balanced acidity, soft tannins and a fresh finish. It’s our house red in the winter for a reason – it tastes terrific with everything from pizza to roast chicken or stew.
White wine would also work well here and we think the Pieropan Soave Classico would be perfect. This wine shows bright lemon colored in the glass with notes of pear, peach, marzipan and white flowers. On the palate, it’s smooth and sultry, with great concentration of fruit and crisp zippy acidity. Certified organic for the last several vintages, this is an excellent party wine – almost everyone we pour it for loves it and while it would work with fancy seared scallops or creamy pastas, it will pair just as nicely with this humble calzone.
Beer drinkers among us have a couple options. On the hyper local tip, Scituate’s Untold Brewing has Kickstand Kölsch which would work perfectly here. Crisp, clean and easy drinking, with just a little nip of bitterness on the finish, this is a terrific beer for most fall weekend activities, especially football watching and calzone eating. Similar in style but a little further down the pike (literally), Jack’s Abby House Lager is a perennial favorite with us. Brewed in Framingham, this beer boasts a deep core of maltiness that makes this classic German-style lager a touch warmer and sweeter than a kölsch, which would make it a great partner for the salty flavors in this calzone. It’s a great option for those that prefer their brews with a bit more texture and heft.