Friday night, 6:30 PM, you have some pre-cooked chicken in the fridge and a tube of pizza dough that’s been sitting there for three days. These calzones are made for this exact moment. Not for a gourmet Sunday — but for those nights when you want something good that doesn’t take forever.
Ingredients :
- Shredded chicken — Leftover roast chicken or a store-bought rotisserie works perfectly. Shred the chicken by hand rather than with a knife — the separated fibers absorb the sauce better, making the filling more homogenous and less dry.
- Alfredo sauce — A good store-bought jar is enough. Avoid sauces that are too liquid as they might soak the dough from the inside. If you have 10 minutes, a homemade version with cream, parmesan, and garlic is very simple — but on a weeknight, the jar is a perfectly reasonable decision.
- Block mozzarella — Grate it yourself if possible. Pre-shredded mozzarella is coated in starch to prevent it from sticking in the bag — this makes it less melty. The kind you grate at the last minute truly strings when you cut it.
- Refrigerated pizza dough — The dough in a tube from the fresh aisle is exactly what you need here. Leave it for 10 minutes at room temperature before rolling it out. Cold, it resists and shrinks — tempered, it spreads effortlessly without tearing.
