Stuffed Chicken Pocket / No-Dough Chicken Calzone
Stuffed Chicken Pocket / No-Dough Chicken Calzone
Ingredients
For the Chicken Pocket
- 1 1/2 pounds ground chicken, lean
- 4 ounces cream cheese, softened
- 2 Roma tomatoes, thinly sliced
- 4 ounces deli ham, thinly sliced
- 4 ounces mozzarella cheese, thinly sliced or shredded
- 1/4 cup Parmesan cheese, grated
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
For Serving
- 2 cups arugula, fresh
Instructions
- 1
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
⏱️ 5 min•🌡️ 400
- 2
Place the ground chicken in a bowl. Season with salt and black pepper. Mix gently to combine.
⏱️ 2 min
- 3
Spread half of the seasoned ground chicken onto the prepared parchment paper, forming a rectangular shape approximately 8x6 inches and about 1/4 inch thick. Repeat with the remaining chicken on a separate piece of parchment paper for the second pocket.
⏱️ 5 min
- 4
Evenly spread half of the softened cream cheese over each chicken rectangle, leaving a 1/2-inch border around the edges.
⏱️ 3 min
- 5
Layer half of the sliced tomatoes, then half of the sliced ham, and finally half of the mozzarella cheese over the cream cheese on each chicken rectangle.
⏱️ 3 min
- 6
Carefully fold one side of the chicken rectangle over the filling, using the parchment paper to help create a calzone-like pocket. Pinch the edges to seal, ensuring the filling is enclosed. Repeat for the second pocket.
⏱️ 4 min
- 7
Sprinkle the top of each chicken pocket generously with grated Parmesan cheese.
⏱️ 1 min
- 8
Transfer the chicken pockets on their parchment paper to the preheated baking sheet.
⏱️ 1 min
- 9
Bake for 20 minutes, or until the chicken is cooked through, golden brown, and the cheese is melted and bubbly.
⏱️ 20 min•🌡️ 400
- 10
Remove from the oven and let rest for a few minutes before serving. Serve immediately with fresh arugula on the side.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Stuffed Chicken Pocket / No-Dough Chicken Calzone
Ingredients
For the Chicken Pocket
- 1 1/2 pounds ground chicken, lean
- 4 ounces cream cheese, softened
- 2 Roma tomatoes, thinly sliced
- 4 ounces deli ham, thinly sliced
- 4 ounces mozzarella cheese, thinly sliced or shredded
- 1/4 cup Parmesan cheese, grated
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
For Serving
- 2 cups arugula, fresh
Instructions
- 1
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
⏱️ 5 min•🌡️ 400 - 2
Place the ground chicken in a bowl. Season with salt and black pepper. Mix gently to combine.
⏱️ 2 min - 3
Spread half of the seasoned ground chicken onto the prepared parchment paper, forming a rectangular shape approximately 8x6 inches and about 1/4 inch thick. Repeat with the remaining chicken on a separate piece of parchment paper for the second pocket.
⏱️ 5 min - 4
Evenly spread half of the softened cream cheese over each chicken rectangle, leaving a 1/2-inch border around the edges.
⏱️ 3 min - 5
Layer half of the sliced tomatoes, then half of the sliced ham, and finally half of the mozzarella cheese over the cream cheese on each chicken rectangle.
⏱️ 3 min - 6
Carefully fold one side of the chicken rectangle over the filling, using the parchment paper to help create a calzone-like pocket. Pinch the edges to seal, ensuring the filling is enclosed. Repeat for the second pocket.
⏱️ 4 min - 7
Sprinkle the top of each chicken pocket generously with grated Parmesan cheese.
⏱️ 1 min - 8
Transfer the chicken pockets on their parchment paper to the preheated baking sheet.
⏱️ 1 min - 9
Bake for 20 minutes, or until the chicken is cooked through, golden brown, and the cheese is melted and bubbly.
⏱️ 20 min•🌡️ 400 - 10
Remove from the oven and let rest for a few minutes before serving. Serve immediately with fresh arugula on the side.
⏱️ 5 min