Description

These Chicken Alfredo Calzones are a delicious fusion of creamy Alfredo sauce, tender shredded chicken, and gooey mozzarella cheese, all enclosed in a crispy, golden air-fried pizza dough crust. Perfect as a hearty snack or meal, these calzones combine savory flavors with a satisfying texture, and come together quickly using a simple homemade or store-bought dough and an easy Alfredo sauce.

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

Finishing

4 tablespoons unsalted butter, softened
2 teaspoons fresh parsley, chopped

Instructions

Make the Alfredo Sauce: In a medium saucepan over medium heat, melt 5 tablespoons of unsalted butter. Add the minced garlic and cook for 1 minute until fragrant. Pour in 1 cup of heavy cream and 1 teaspoon Italian seasoning. Let the mixture simmer for 2-3 minutes until slightly reduced. Turn the heat to low and gradually stir in 1 cup of freshly grated Parmesan cheese until melted and smooth. Season with 1/4 teaspoon salt and 1/8 teaspoon black pepper. Set aside to cool slightly while preparing the dough.
Prepare the Dough: Cut the 1 pound 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-fourth of the Alfredo sauce on one half of each dough round, leaving a 1/2 inch border around the edges. Top the sauce with 1/2 cup of shredded cooked chicken and 1/4 cup shredded mozzarella cheese. Fold the empty half of the dough over the filling and press the edges together, crimping securely with a fork to seal.
Prepare the Parsley Butter: In a small bowl, combine 4 tablespoons softened unsalted butter with 2 teaspoons chopped fresh parsley. Use a pastry brush to brush the top of each assembled calzone with this parsley butter mixture.
Cook the Calzones: Place the calzones in the basket of an air fryer that has been lightly coated with oil or lined with parchment paper. Air fry at 375°F (190°C) for 8 minutes, flipping the calzones halfway through, until the crust is golden brown and crisp. Brush the tops again with the remaining parsley butter after cooking.
Cool and Serve: Let the calzones cool for 5 minutes before serving. They pair wonderfully with warm marinara sauce for dipping. Store leftovers refrigerated for up to 3 days or freeze for up to 3 months.

Notes

Use parchment paper or lightly oil the air fryer basket to prevent sticking.
Ensure the edges are well sealed to prevent filling from leaking during cooking.
For a crispier crust, you can brush the calzones with additional melted butter before air frying.
Feel free to add vegetables like spinach or mushrooms to the filling for extra flavor.
Letting the calzones rest for a few minutes after cooking helps the filling set and prevent burns when biting in.
Reheat leftover calzones in the air fryer for best texture, about 3-4 minutes at 350°F.

Prep Time: 15 minutes
Cook Time: 8 minutes
Category: Main Course
Method: Air Frying
Cuisine: Italian-American

Keywords: Chicken Alfredo Calzones, Air Fryer Calzones, Easy Calzone Recipe, Alfredo Sauce, Italian-Calzone