Delicious Chicken Bacon Ranch Calzone
Creamy, juicy, and packed with savory goodness, this calzone features tender shredded chicken, smoky bacon, cool ranch dressing, and gooey mozzarella all tucked into a golden, crispy pocket of homemade dough.
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Servings: 4 servings
Equipment
- Mixing Bowl
- Baking Sheet
- Parchment Paper
Ingredients
Dough Ingredients
- 3.5 cups All-purpose flour Plus extra for dusting
- 1 tablespoon Sugar For activating the yeast
- 2 teaspoons Salt Divided (1 teaspoon for dough, 1 teaspoon for seasoning)
- 1 packet Active dry yeast 2 1/4 teaspoons (room temp)
- 1 cup Warm water About 105–115°F
- 2 tablespoons Olive oil Plus extra for greasing
Filling Ingredients
- 1.5 cups Cooked chicken, shredded Rotisserie or leftovers work great
- 1 cup Cooked bacon, crumbled Cooked until crisp and drained of excess grease
- 1 cup Ranch dressing Use your favorite bottled ranch or homemade
- 1 cup Shredded mozzarella cheese Freshly shredded for best melt
Instructions
- In a large bowl, combine warm water, sugar, and yeast. Stir gently and let it sit for about 5 minutes until foamy.
- Add flour, salt, and olive oil to the yeast mixture. Stir until a shaggy dough forms, then knead for about 8–10 minutes until smooth and elastic.
- Place the dough in a lightly oiled bowl, cover with a towel, and let it rise in a warm place for about 1 hour, or until doubled in size.
- Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper or lightly grease it.
- Punch down the risen dough and divide it into 4 equal portions. Roll out each portion into a roughly 8–10 inch circle.
- On one half of each dough circle, place a portion of shredded chicken, crumbled bacon, ranch dressing, and shredded mozzarella cheese. Leave a 1/2 inch border around the edge.
- Fold the dough over the filling to form a pocket and press the edges together. Crimp the edges with a fork or twist to seal.
- Brush the top lightly with olive oil and place on the prepared baking sheet.
- Bake for 20–25 minutes until golden brown and cooked through.
- Let the calzones cool slightly for 5 minutes before slicing. Serve warm.
Notes
Store leftover calzones in an airtight container in the refrigerator for up to 3 days. For freezing, cool completely, wrap tightly in foil, and place in a freezer bag for up to 2 months.