Chicken Caesar Salad Mini Calzones
These Chicken Caesar Salad Mini Calzones are stuffed with tender chicken, crispy bacon, melty mozzarella, freshly grated Parmesan, and creamy Caesar dressing, then baked inside golden, garlic-Parmesan seasoned pizza dough. Served with a crisp Caesar salad and an optional creamy Hot Honey Caesar Dip, they're an easy, flavor-packed dinner or game day appetizer that combines two favorites in one delicious bite.
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Servings: 4 mini calzones
Ingredients
Chicken Caesar Filling
- 1 pound prepared pizza dough divided into 4 equal portions
- 1 cup cooked chicken breast chopped
- 1 cup shredded low-moisture whole-milk mozzarella cheese
- ½ cup freshly grated Parmesan cheese
- 4 slices bacon cooked until crispy and crumbled
- ¼ cup Creamy Caesar Dressing
Seasoned Crust
- 1 large egg beaten
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- ½ teaspoon dried oregano
- 1 teaspoon sesame seeds
- 1 tablespoon freshly grated Parmesan cheese
Caesar Salad for Serving
- 2 cups chopped romaine lettuce
- 2 tablespoons Caesar Dressing or to taste
- 2 tablespoons freshly grated Parmesan cheese
- ¼ cup croutons
Optional Hot Honey Caesar Dip
- ½ cup sour cream
- ¼ cup Caesar Dressing
- 2 teaspoons hot honey plus more for drizzling
- 1 –2 teaspoons freshly squeezed lemon juice
- 1 tablespoon freshly grated Parmesan cheese
- Pinch of kosher salt to taste
- Freshly cracked black pepper to taste
Instructions
Prepare the Chicken Caesar Mini Calzones
- Place a pizza stone in the oven, if using, and preheat to 450°F. Alternatively, lightly grease a large baking sheet.
- Divide the pizza dough into four equal portions. On a lightly floured surface, roll each piece into a circle approximately 6–7 inches wide.
- On one half of each dough circle, evenly distribute the chopped chicken, shredded mozzarella, Parmesan, and crumbled bacon. Drizzle approximately 1 tablespoon of Caesar Dressing over the filling in each calzone. Leave a ½-inch border around the edges.
- Fold the empty half of the dough over the filling to create a half-moon shape. Press the edges firmly together, then crimp with a fork or fold the edges over to seal. Cut two or three small slits in the top of each calzone to allow steam to escape.
- Brush each calzone with beaten egg. In a small bowl, combine the garlic powder, onion powder, oregano, sesame seeds, and Parmesan cheese. Sprinkle the mixture evenly over the tops.
- Transfer the calzones to the prepared baking sheet or carefully onto the preheated pizza stone. Bake for approximately 12–16 minutes, or until the crust is deeply golden brown and the filling is hot and melted.
- Remove the calzones from the oven and allow them to rest for approximately 5 minutes before serving.
Prepare the Caesar Salad
- In a medium bowl, toss the chopped romaine lettuce with Caesar Dressing, freshly grated Parmesan, and croutons until lightly coated.
- Serve the warm Chicken Caesar Salad Mini Calzones alongside the Caesar salad and optional Hot Honey Caesar Dip.
Optional: Prepare the Hot Honey Caesar Dip
- In a small mixing bowl, add the sour cream, Caesar Dressing, hot honey, lemon juice, Parmesan cheese, and freshly cracked black pepper.
- Stir until the ingredients are completely combined and the dip is smooth and creamy.
- Taste and add additional hot honey for sweetness and heat, or a little more lemon juice for brightness. Add kosher salt only if needed, since the dressing and Parmesan already contain salt.
- Transfer the dip to a small serving bowl and drizzle with additional hot honey. Serve immediately with the warm calzones, or refrigerate until ready to use.