Chicken Bacon Ranch Calzone - Cooking Like Kate

chicken bacon ranch calzone on a baking sheet with brown parchment paper

Equipment

Ingredients

For the ranch

1/3 cup mayonnaise dairy-free or regular
2 tbsp milk unsweetened plain dairy-free or regular
1 tbsp fresh lemon juice
1 tbsp fresh dill chopped (1 teaspoon dried dill)
1 tbsp fresh parsley chopped
1/2 tsp garlic powder
1/2 tsp onion powder
1/4 tsp sea salt
1/8 tsp black pepper

For the calzones

1 lb pizza dough store-bought or homemade
1 1/2 cups cooked chicken shredded or chopped
4 slices turkey bacon cooked and chopped
1 cup mozzarella-style cheese dairy free or regular, shredded
1 cup baby spinach roughly chopped
1/4 cup red onion thinly sliced
1 tbsp avocado oil
1/2 tsp garlic powder
1/2 tsp dried oregano
1/4 tsp black pepper
1/4 tsp sea salt
2-3 tbsp ranch for filling
1 tbsp avocado oil for brushing the tops

Instructions

Preheat the oven to 425°F. Line a baking sheet with parchment paper.
Make the ranch. In a small bowl, whisk together the mayo, milk, lemon juice, dill, parsley, garlic powder, onion powder, salt, and black pepper until smooth.
1/3 cup mayonnaise, 2 tbsp milk, 1 tbsp fresh lemon juice, 1 tbsp fresh dill, 1 tbsp fresh parsley, 1/2 tsp garlic powder, 1/2 tsp onion powder, 1/4 tsp sea salt, 1/8 tsp black pepper
In a medium bowl, combine the chicken, chopped turkey bacon, cheese, spinach, red onion, 1 tablespoon avocado oil, garlic powder, oregano, black pepper, salt, and 2 to 3 tablespoons of the ranch. Toss until evenly mixed.
1 1/2 cups cooked chicken, 4 slices turkey bacon, 1 cup mozzarella-style cheese, 1 cup baby spinach, 1/4 cup red onion, 1 tbsp avocado oil, 1/2 tsp garlic powder, 1/2 tsp dried oregano, 1/4 tsp black pepper, 1/4 tsp sea salt, 2-3 tbsp ranch
Divide the pizza dough into 4 equal pieces. On a lightly floured surface, roll each piece into a circle about 6 to 7 inches wide.
1 lb pizza dough
Spoon the filling onto one half of each dough circle, leaving a border around the edges. Fold the other half over the filling and press the edges together. Crimp with a fork or pinch tightly to seal.
Transfer the calzones to the baking sheet. Cut a small slit in the top of each one so steam can escape. Brush the tops lightly with avocado oil.
1 tbsp avocado oil
Bake for 20 to 24 minutes, or until the calzones are golden and cooked through.
Let them cool for 5 to 10 minutes before serving. Serve with the extra ranch on the side.

Notes

Seal Tightly: Crimp the edges well so the filling does not leak out.
Avoid Soggy Filling: Use only 2 to 3 tablespoons ranch inside the calzones.
Better Dough Texture: Let cold dough rest before rolling so it stretches easily.
Crispier Top: Brush with avocado oil before baking for a golden finish.
Cool Before Serving: Let the calzones sit for 5 to 10 minutes before cutting.

Nutrition