The Pizza Kitchen - Bacon Chicken Ranch Calzone

This recipe from DeIorio’s serves up a half-moon of heaven with a drizzle of Ranch dressing—what more could you ask for?



DeIorio's

Ingredients:

  • 5 oz. dough flat
  • 3 oz. chicken
  • 1 oz. bacon, prepared and sliced in 1” pieces
  • 1 to 2 tbsp. Ranch dressing*
  • Fresh baby spinach
  • 1 1/2 oz.  mozzarella cheese, grated
  • Olive oil
  • Salt
  • Granulated garlic

 

Directions:

Layer ingredients over half of the dough flat, leaving about an inch from the edge. For toppings, start with the chicken, then add the bacon pieces, drizzle with Ranch dressing and add a single layer of baby spinach leaves. Finally, top it off with grated mozzarella.

Fold the untopped dough over the ingredients and press the edges firmly to seal. Slit the top of the calzone with a sharp knife to create a vent for steam. Brush the calzone with oil, then sprinkle it with granulated garlic and salt. Place on a pan and bake in the oven at 450°F for 15 minutes or until the calzone turns a golden-brown. Serve with additional Ranch dressing.

*Optional: To add some spice to the calzone, mix some hot sauce with the Ranch dressing.

 

A Half-Moon of Heaven

It will come as a surprise to no one that calzones originated in Naples, along with just about everything else worth eating in this world. But it took a Californian to bring it to prominence in the U.S. Alice Waters, the owner and chef of the Chez Panisse in Berkeley, made a calzone that was so popular in the early 1980s, gustatory adventurers reportedly traveled hundreds of miles for a taste of it. In 1984, New York Times food critic Craig Claiborne hailed Waters’ signature calzone—filled with goat cheese, mozzarella, prosciutto, garlic and other herbs—as the “best I have ever tasted.” If Claiborne were alive today, a bite of this month’s Bacon Chicken Ranch Calzone just might change his mind. It’s a half-moon of heaven with a Ranch dressing drizzle—what more could you ask for?   

 

Edit Module

Tell us what you think at or email.

Edit Module
Edit ModuleShow Tags
Edit ModuleShow Tags

Related Articles

Recipe of the Month: Roasted Cauliflower and Prosciutto Pizza

Polly-O crafts a flavorful treat with this pie featuring roasted cauliflower, prosciutto, garlic and Parmesan

Pizza Without Borders - Competition Heats Up in the Eastern Bloc

As more pizza competitions and associations pop up in Russia, Bulgaria and Poland, the quality of pizza and prestige of the pizzaiolo continues to rise.

The Chef's Corner: Scott Wiener Q&A

PMQ test chef Brian Hernandez discusses the ins and outs of Scott Wiener's pizza tours, his experience with the pizza industry, and what's next for the pizza-crazed entrepreneur.

From the Editor - A New Year and a New Look For PMQ

This month we focus on the explosive growth of Artichoke Basille and roll out a new look for the magazine!

Product Spotlight: January-February 2018

Dough trays, tomato strips, yeast, menus, ovens and more.

Extra! Extra! Read all about the Pizza Press, a unique fast-casual chain in Southern California

At the Pizza Press, pizza makers are the “editors” and customers get to “publish” the pie of their choice.

Take a hike: How to cope with a higher minimum wage

A pizzeria owner in Washington state offers a four-pronged strategy for staying profitable in an era of rising labor costs.

10 tips for adding a take-and-bake option

Tom “The Dough Doctor” Lehmann walks you through the steps for modifying your dough formula and procedure.

All ‘Choked Up: How a couple of East Village pizza guys became Food Network stars

Artichoke Basille’s has boomed from a shoebox-size Manhattan underdog to a 12-store media magnet—and now sets its sights on franchising.

Get off to a successful start in 2018 with a social media calendar

Social media success hinges on knowing what you’re going to post and studying the data to improve your content every day
Edit ModuleShow Tags
Edit ModuleShow Tags
Edit Module
Edit Module
Edit ModuleShow Tags
Edit ModuleShow Tags
Edit Module
Edit ModuleShow Tags
Edit ModuleShow Tags