Make the Dough:
In a small bowl, dissolve the sugar and yeast in warm water. Let it sit for 5-10 minutes, until it becomes frothy.
In a large bowl, combine the flour, olive oil, and salt. Add the yeast mixture and stir to combine. Knead the dough on a floured surface for about 5-7 minutes until smooth and elastic.
Place the dough in a lightly greased bowl, cover it with a cloth, and let it rise for 1 hour, or until doubled in size.
Prepare the Filling:
In a medium bowl, mix the shredded chicken with the marinara sauce, mozzarella cheese, Parmesan cheese, basil, garlic powder, and red pepper flakes (if using). Set aside.
Assemble the Calzones:
Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it.
Punch down the dough and divide it into 4 equal portions. Roll each portion into a ball, then roll out each ball into a 6-8 inch round on a floured surface.
Spoon the chicken mixture onto one half of each dough round, leaving a border around the edges. Fold the dough over to cover the filling and press the edges together to seal the calzone.
Use a fork to crimp the edges and create a sealed pocket.
Bake:
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