🥟 Chicken Alfredo Calzones

📖 Description

These Chicken Alfredo Calzones are the perfect fusion of creamy Italian comfort food and handheld pizza goodness. Soft, golden-baked dough is filled with a rich homemade Alfredo sauce, tender shredded chicken, and gooey cheese. They’re crispy on the outside, cheesy and flavorful on the inside, and perfect for family dinners, game nights, or even meal prepping.

📝 Ingredients

For the Chicken Alfredo:

• 2 cups cooked, shredded chicken (rotisserie chicken works well)
• 1 cup heavy cream
• ½ cup grated Parmesan cheese
• ½ cup shredded mozzarella cheese
• 2 tablespoons butter
• 2 cloves garlic, minced
• ½ teaspoon Italian seasoning
• Salt and pepper, to taste

For the Calzone Dough:

• 1 package (about 2 ¼ teaspoons) active dry yeast
• 1 cup warm water
• 2 tablespoons olive oil
• 2 ½ cups all-purpose flour
• 1 teaspoon salt
• 1 teaspoon sugar

For Assembly:

• ¼ cup shredded mozzarella cheese (for topping)
• Fresh parsley, chopped (for garnish)
• Marinara sauce, for dipping

👩‍🍳 Instructions

1. Make the Dough:

1. In a bowl, dissolve yeast and sugar in warm water. Let sit for 5–7 minutes until foamy.
2. Add olive oil, salt, and flour. Mix until dough comes together.
3. Knead for about 6–8 minutes until smooth and elastic.
4. Place in a lightly oiled bowl, cover, and let rise for 1 hour or until doubled in size.

2. Prepare the Chicken Alfredo Filling:

1. In a skillet, melt butter over medium heat.
2. Add garlic and cook until fragrant (about 1 minute).
3. Stir in heavy cream and simmer for 3–4 minutes.
4. Whisk in Parmesan and mozzarella until smooth and creamy.
5. Add shredded chicken and Italian seasoning. Season with salt and pepper. Remove from heat and let cool slightly.

3. Assemble the Calzones:

1. Preheat oven to 425°F (220°C).
2. Punch down risen dough and divide into 4 equal portions.
3. Roll each portion into an 8-inch circle.
4. Spoon filling onto one half of each circle, leaving a border.
5. Fold dough over to form a half-moon shape. Pinch or crimp edges to seal.
6. Place on a parchment-lined baking sheet.
7. Brush tops lightly with olive oil and sprinkle with mozzarella.

4. Bake:

• Bake for 15–18 minutes or until golden brown.

5. Serve:

• Garnish with fresh parsley.
• Serve warm with marinara sauce for dipping.

🍴 Servings

• Makes 4 large calzones (serves 4).

📊 Nutritional Information (per calzone, approx.)

• Calories: 580
• Protein: 35g
• Fat: 28g
• Carbs: 45g
• Fiber: 2g
• Sugar: 3g

💡 Notes & Tips

• Use rotisserie chicken for a quick shortcut.
• Make smaller calzones for appetizers or party snacks.
• Be sure to cool filling slightly before stuffing, so the dough doesn’t get soggy.
• Can substitute Alfredo filling with spinach + ricotta for a vegetarian option.
• Freeze unbaked calzones for up to 2 months. Bake straight from frozen, adding 5–7 extra minutes.

🌱 Health Benefits

• Chicken provides lean protein for muscle health.
• Garlic and herbs add antioxidants and support immunity.
• Homemade dough means fewer preservatives than store-bought options.
• Portion-controlled—you can easily make smaller calzones for lighter meals.

❓ Q & A

Q1: Can I use store-bought pizza dough?
Yes! It saves time and works perfectly for this recipe.

Q2: What cheese substitutes can I use?
Gruyère, provolone, or white cheddar work well in place of mozzarella.

Q3: Can I reheat leftovers?
Yes—reheat in an oven or air fryer at 350°F for 5–7 minutes to keep the crust crisp. Avoid microwaving if possible.

Q4: Can I make these gluten-free?
Yes—use a gluten-free pizza dough recipe or mix.

Q5: What side dishes go well with this?
A fresh Caesar salad, roasted vegetables, or garlic breadsticks make great pairings.