Chicken Parmesan Calzones

Makes 4 calzones

1    pound prepared pizza dough (we recommend New York-style
      or Thin and Crispy [page 14]), room temperature for
      at least 1 hour.
1   cup ricotta, drained if watery
¼   cup grated Parmesan
¼   cup shredded mozzarella
      pinch freshly ground black pepper
2    prepared chicken cutlets
½   cup Simple Pizza Sauce (page 16)
       water, as needed
      olive oil, for brushing

Nutritional information per serving (½ calzone):
Calories 220 (32% from fat) • carb. 24g • pro. 14g • fat 8g • sat. fat 4g chol. 46mg • sod. 442mg • calc. 109mg • fiber 1g

1. Divide the dough into 4 equal pieces, and shape into smooth
rounds. Place on a lightly floured surface, and cover with
plastic wrap or a damp towel while preparing the filling and
preheating the oven.
2. Preheat the pizza oven with the pizza stone on the rack to 500°F.
3. While the oven is preheating, prepare the filling.
4. In a medium mixing bowl, combine the ricotta, Parmesan,
mozzarella, and black pepper. Stir well to fully combine.
5. Slice the chicken into ¼-inch-wide strips, no longer than 2
inches in length.
6. Once the oven is almost fully heated, assemble the calzones.
7. Stretch the dough into 8-inch rounds. Divide the ricotta mixture
evenly among the four pieces of dough, spreading to cover
one-half of each piece of dough. Divide the chicken evenly
among the dough rounds, placing it on the cheese, then top
the chicken in each calzone with 2 tablespoons of pizza sauce.
Brush the outer edges of the dough with water and pull the top
half over to cover the filling. Using your fingers or a fork, press
or crimp to seal the calzones.
8. Brush the calzones with olive oil.
9. Once the oven is preheated, set the timer for 15 minutes. Using
the pizza peel, carefully transfer two of the calzones onto the
pizza stone. Start the timer. Bake until evenly browned. Transfer
to a cooling rack. Repeat with the remaining calzones.
10. Allow to cool for a few minutes before serving.
*If the New York-Style Pizza Dough is being used for calzones
as opposed to pizza, it can have a short rest time in the
refrigerator. Four hours is sufficient for calzones