Preheat the oven to 425°F, placing a pizza stone or an inverted baking sheet inside to heat up.

Cut the chicken cutlets into small strips or cubes; set aside.

On a floured surface, roll the pizza dough into a large circle or rectangle, ensuring it’s thick enough to contain the filling.

Spread tomato sauce in the center of the dough, leaving a 2-inch border for sealing. Season with salt and pepper.

Arrange the Provolone cheese slices over the tomato sauce.

Add the sliced crispy chicken on top of the cheese.

Sprinkle the shredded Mozzarella evenly over the chicken.

Top with grated Parmesan cheese and a few fresh basil leaves.

Carefully fold the dough to create a half-moon shape and securely seal the edges, crimping with a fork for additional security.

Whisk the egg in a small bowl and brush it over the top of the calzone for a golden finish.

Transfer the calzone onto the preheated pizza stone or baking sheet in the oven.

Bake for 15-20 minutes, or until the calzone is golden and the cheese has melted and is bubbly.

Allow the calzone to cool for a few minutes after baking, then slice it. Garnish with additional fresh basil if desired.

Serve with extra tomato sauce or pizza sauce alongside for dipping. Enjoy your meal!