Go Back

Hatch Chile, Chicken & Bacon Calzone

Julie Espy {White Lights on Wednesday}
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 4 calzones


  • 1 can refrigerated pizza dough or homemade dough for 1 pizza
  • 2 strips bacon cooked crispy and crumbled
  • 1 large chicken breast cooked and diced
  • 6 ounces cream cheese room temperature
  • 1/2 cup shredded colby jack cheese cheddar would be fine here too
  • 1/4 cup medium Hatch Chiles diced
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper


  1. Preheat oven to 475 degrees F. Line a baking sheet with a Sil-Pat or parchment paper.
  2. In a medium bowl, mix together bacon, chicken, cream cheese, colby jack cheese, chiles, salt, and pepper until well combined.
  3. Remove pizza dough from can, and cut into 4 pieces (do not unroll dough). Squish each piece of dough into a ball - this will remove excess air and make your dough one homogeneous piece. Roll each dough ball into a long oval.
  4. Place 1/4 of cheese mixture one the bottom half of each oval, leaving about a 1/2" edge at the bottom. Fold the top of the dough oval over the filling. Starting on one side, roll the bottom dough edge up and over the top dough edge, pinching along the way to seal the calzone. Using a sharp knife, score the top of the calzone.
  5. Place calzones on prepared baking sheet. Bake for 8 to 10 minutes, until calzones have browned and cheese is melty.
  6. Serve warm or room temperature with a salad or your favorite sides.

Recipe Notes

Keep an eye on the calzones so they don't brown too quickly with the high temperature.