Description
These Chicken Alfredo Calzones combine creamy homemade Alfredo sauce, tender shredded chicken, and melted mozzarella cheese, all encased in a golden, crispy pizza dough crust. Cooked in the air fryer for a quick and delicious meal, these calzones are perfect for a comforting dinner or snack, served with marinara sauce for dipping.
Ingredients
Scale
Alfredo Sauce
- 5 tablespoons unsalted butter
- 4 cloves garlic, minced
- 1 cup heavy cream
- 1 teaspoon Italian seasoning
- 1 cup freshly grated Parmesan cheese
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
Calzones
- 1 pound pizza dough (store-bought or homemade)
- 2 cups cooked chicken breast, shredded (about 2 small chicken breasts)
- 1 cup shredded mozzarella cheese
- 4 tablespoons unsalted butter, softened
- 2 teaspoons fresh parsley, chopped
Instructions
- Make the Alfredo sauce: In a medium saucepan over medium heat, melt the butter. Add the minced garlic and cook for 1 minute until fragrant. Pour in the heavy cream and Italian seasoning, then let simmer for 2-3 minutes until slightly reduced. Turn heat to low and gradually stir in the Parmesan cheese until melted and smooth. Season with salt and pepper. Set aside to cool slightly.
- Prepare the dough: Cut the pizza dough into 4 equal pieces. On a lightly floured surface, roll each piece into a 6-inch round, about 1/4 inch thick. Transfer the rolled dough rounds to a parchment-lined baking sheet.
- Assemble the calzones: Spread one quarter of the Alfredo sauce on one half of each dough round, leaving a 1/2 inch border. Top the sauce with 1/2 cup shredded chicken and 1/4 cup mozzarella cheese. Fold the empty half of the dough over the filling and press and crimp the edges with a fork to seal securely.
- Brush with parsley butter: In a small bowl, combine the softened butter and chopped parsley. Use a pastry brush to lightly brush the tops of each assembled calzone with the parsley butter.
- Cook the calzones: Place the calzones in an air fryer basket lightly coated with oil or lined with parchment paper. Air fry at 375°F (190°C) for 8 minutes until the crust is golden brown, flipping halfway through cooking. Brush again with the remaining parsley butter after flipping.
- Cool and serve: Let the calzones cool for 5 minutes before serving. Serve warm with marinara sauce for dipping, if desired. Store leftovers refrigerated for up to 3 days or frozen for up to 3 months.
Notes
- Make sure to let the Alfredo sauce cool slightly before assembling to prevent the dough from becoming soggy.
- If you don’t have an air fryer, you can bake the calzones in a preheated oven at 400°F (200°C) for about 15-18 minutes or until golden brown.
- Use a little flour when rolling out the dough to prevent sticking.
- These calzones can be customized by adding vegetables such as spinach or mushrooms if desired.
- Serve with warm marinara sauce for a complementary flavor.
