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Tarragon chicken calzone baked golden brown
Crisp calzone with tarragon chicken and creamy sauce

Tarragon Chicken Calzone

Author: Flavelo
Recipes Main Courses Quick Meals
The calzone is essentially a 'folded pizza' that started its world conquest from the streets of Naples as a practical, hand-held lunch for workers. In this version, we've swapped the classic tomato base for a creamy, tarragon-infused sauce, making the result more elegant and softer. Under the closed dough shell, the filling steams to perfection in its own juices, so flavours explode upon the first cut.
🕒 Prep Time 30 mins
🍳 Cook Time 25 mins
⌛ Total Time 1 hr 55 mins
🍽️ Servings 2 servings
🔥 Calories 1300 kcal
🌍 Cuisine Italian

Ingredients

Equipment Needed

  • Large mixing bowl for kneading
  • Baking parchment
  • Pastry brush for glazing

Allergen Information

⚠️ Cereals containing gluten
⚠️ Milk
⚠️ Eggs

Instructions

1 ✓

Mix the flour with the salt and dried yeast, then add the olive oil and lukewarm water and knead into a smooth, elastic dough for approx. 8-10 minutes.

Tip: Kneading develops the gluten network which holds the gas bubbles during proving, making the dough airy.
2 ✓

Place the dough in a bowl, cover with a damp tea towel, and leave to rise in a warm place for approx. 60 minutes until doubled in size.

Tip: The damp cloth prevents the surface from drying out and forming a skin, which would inhibit rising.
3 ✓

Dice the chicken breast finely, and finely chop the onion and garlic.

Tip: Cut the chicken as small as possible (max 1x1 cm) to ensure it cooks through and is comfortable to eat in the filling.
4 ✓

Sauté the onion and garlic in a little oil in a frying pan, then add the chicken and fry until it turns white.

Tip: It's enough if the chicken just turns white, as it will fully soften in the oven; if overcooked now, it may be dry.
5 ✓

Season with tarragon, white pepper, and oregano, then pour in the cream. Simmer until thick and sauce-like, then let cool to lukewarm.

Tip: It is important to thicken the sauce (evaporate water), otherwise excess liquid will make the dough soggy during baking.
6 ✓

Halve the risen dough and roll out two approx. 30 cm circles.

Tip: If the dough shrinks back while rolling, let it rest for 5 minutes so the gluten strands relax.
7 ✓

Pile the filling on one half of the dough circles, sprinkle with the grated cheeses, then fold over the other half.

Tip: Leave a 2 cm rim at the edges so you can seal it.
8 ✓

Press the edges thoroughly with a fork or twist them back with your fingers so the filling doesn't leak.

Tip: You can brush the edges with a little water before folding to act as 'glue'.
9 ✓

Brush the top of the calzone with beaten egg and bake in an oven preheated to 200°C (180°C Fan) for 20-25 minutes until deep golden brown.

Tip: The egg wash creates a shiny, brown layer due to heat (Maillard reaction), making the pastry appetising.
10 ✓

Remove from the oven and rest for 5 minutes before serving.

Tip: During resting, the internal steam settles and the filling firms up slightly, so it doesn't run out upon the first cut.

Recipe FAQ

Why did the calzone burst at the side?
You probably rolled the dough too thin, or put in too much filling, which turned to steam and burst the dough.
Can I make the dough in advance?
Yes, the dough can rest in the fridge for up to 24 hours; in fact, slow proving makes it even tastier.

Ingredients

  • 500 g Plain flour (or pizza flour)
  • 7 g Dried yeast
  • 300 ml Lukewarm water
  • 30 ml Olive oil
  • 10 g Salt
  • 250 g Chicken breast fillet
  • 150 ml Double cream
  • 200 g Mozzarella cheese
  • 50 g Parmesan cheese
  • 1 pc Onion
  • 2 cloves Garlic
  • 1 tsp Dried tarragon
  • 1 tsp Ground white pepper
  • 1 tsp Dried oregano
  • 1 pc Egg (for glazing)