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Chicken Mushroom Marsala Calzone


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  • 2 tablespoons olive oil
  • 1 pound fresh white mushrooms sliced
  • 1 teaspoon minced garlic
  • 8 ounces boneless skinless chicken breast cut thin strips
  • 3/4 teaspoon salt
  • 1/8 teaspoon freshly-ground black pepper
  • 1 cup diced Roma (plum) tomatoes
  • 1/3 cup dry Marsala or Sherry
  • 2 pounds pizza dough
  • 2 cups shredded mozzarella cheese
  • 4 tablespoons grated parmesan cheese


Servings 4


Step 1

Preheat oven to 450 degrees.

In a large skillet heat oil until hot. Add mushrooms amd garlic; cook, stirring occasionally, until most of the liquid evaporates, about 6 minutes. Add chicken, salt and black pepper; cook and stir until chicken is just slightly pink, 1 to 2 minutes. Add tomatoes and marsala; cook and stir until most of the liquid evaporates, about 2 minutes; set aside.

Divide pizza dough into 4 portions. On a lightly floured surface roll or stretch each portion into an 8-inch circle. On one half of each circle, place 1/4 cup Mozzarella cheese; then, with a slotted spoon, top with 1/4 of the reserved mushroom mixture, another 1/4 cup Mozzarella and 1 tablespoon Parmesan cheese, leaving a 1/2-inch border around the edge of the circle. Fold dough over the filing; press edges together firmly.

Carefully transfer to a large baking sheet. Using a sharp knife, cut a slit on top of each. Bake until crust is crisp and golden, 20 to 25 minutes.

This recipe yields 4 servings.

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