Nothing, absolutely nothing, can beat handheld comfort food when it’s made at home with love! For these handmade mini calzones, dough is wrapped around a flavorful chicken parmesan-inspired filling of chicken cooked in a fragrant sun-dried tomato sauce, shredded and mixed with a generous amount of Cabot Alpine Cheddar Cheese. Then it’s baked to tender perfection for a finger-food that’s second to none. Note that, for the dough, you can use homemade dough or take advantage of frozen roll dough for a shortcut that won’t sacrifice the end result! Serve these upscale versions of the commercially available frozen convenience food with a salad and you’ve got a dinner that will soothe the body and soul. Feel free to share the recipe with friends and family on Facebook, Pinterest, Instagram, and Twitter!

To make 6 servings (3 Chicken Parm Calzones per serving), add the chicken, marinara sauce, sun-dried tomato spread (or tomato paste), kosher salt and minced garlic to an Instant Pot or slow-cooker. If using the Instant Pot, cook on high pressure for 30 minutes, then release the pressure quickly. If using a slow-cooker, cook on HIGH for 3 hours, or until chicken falls apart easily with a fork.

Using 3 forks, shred the chicken in the cooking sauces and then stir in the Cabot Alpine Cheddar Cheese and ¼ cup of the grated parmesan until the cheese is fully melted and incorporated. Transfer to a bowl, cover with plastic wrap and cool in the refrigerator.

Preheat your oven to 350°F and line two half sheet pans with parchment paper. Roll out one piece of dough at a time on a well-floured surface into an approximately 5-inch circle. Scoop about 3 tablespoons to ¼ cup of the cooled chicken filling to the right of the center of the round of dough. Fold the left side over the filling and crimp the dough shut, being careful that no chicken sticks out. Arrange mini chicken calzones on the prepared sheet pan, leaving at least 3-inches between them to allow for expansion as they bake. Repeat with the remaining dough pieces and chicken filling.

Brush the dough pockets with the beaten egg and bake for 16 minutes, removing the pan from the oven and sprinkling with the remaining grated Parmesan cheese. Bake an additional 10-14 minutes, or until the pockets are a deep brown. Serve with remaining ½ cup of marinara and enjoy!