Preheat your oven to 375ºF (190ºC). This ensures your calzone will bake evenly and reach that perfect golden brown hue. While the oven heats, line a baking sheet with parchment paper to prevent sticking.
In a medium mixing bowl, combine shredded chicken, pesto, minced garlic, ricotta cheese, 1 tablespoon of pizza sauce, parmesan cheese, and ¼ cup mozzarella cheese. Make sure to season with salt and black pepper to taste. Stir until all ingredients are well incorporated.
Next, unroll the can of refrigerated pizza dough onto the prepared parchment paper. Roll it into a long rectangle, about 12 inches wide and 16 inches long. This will give you enough surface area for the filling.
Using a sharp knife, make cuts along the long sides of the dough, about 12 wide strips on each side. These strips will create the braid effect when you fold them over the filling.
Spoon the chicken mixture down the center of the dough, lengthwise. Be generous but avoid overstuffing, as this could make sealing the braid challenging.
Now, take the strips of dough you cut earlier, and lift them one by one to crisscross over the filling. Start at one end and alternate sides, creating a beautiful braided effect. It’s okay if it doesn’t look perfect; homemade is always best!
Carefully transfer the braid to the lined baking sheet or a large pizza pan. This is where it will bake to golden perfection.
Bake for 25 to 28 minutes. You’re looking for a golden-brown crust that is slightly firm to the touch. This is when all those wonderful flavors meld together.
Once baked, remove the braid from the oven. Top it with the remaining ¼ cup of pizza sauce and the other ½ cup of shredded mozzarella cheese. Return it to the oven until the cheese melts, about 5 minutes.
Let the braid cool for 5 minutes before cutting it into slices. Use a serrated knife or a pizza cutter for the best results. Finally, sprinkle with fresh basil for that perfect finish!
