Calzones

These chicken calzones pack a punch with crumbled feta and parmesan layered alongside fresh Roma tomatoes and basil, all folded inside a beer-based dough that bakes up chewy and golden.

The beer in the crust adds a subtle yeasty depth you won’t get from plain water dough. Warm the beer first so it activates the yeast properly. Roll the dough thin enough to fold and seal easily, but thick enough to hold the filling without tearing.

Layering matters here. Start with the parmesan against the dough (it acts as a moisture barrier), then the chicken, then the tomato mixture, and finish with the feta. This keeps the crust from getting soggy on the bottom.

Pro Tips

• Seal the edges well. Press with a fork or fold and crimp tightly. Any gaps and the filling leaks out as the cheese melts.
• Don’t overstuff. It’s tempting, but an overfilled calzone won’t seal and blows open in the oven.
• Cut a small vent slit in the top of each calzone so steam can escape. This keeps the crust crisp instead of steamy.
• Brush with butter right out of the oven while the crust is still hot so it soaks in and adds that rich, glossy finish.

Variations

• Mediterranean style: Add sliced kalamata olives and sun-dried tomatoes to the filling.
• Spinach and ricotta: Skip the chicken and load up with sauteed spinach and ricotta for a vegetarian version.
• Spicy kick: Toss red pepper flakes into the tomato mixture and swap feta for pepper jack cheese.