Forget delivery, these Chicken Alfredo Calzones are your new favorite Friday night treat. Creamy, garlicky alfredo sauce meets juicy chicken and melted cheese, all bundled up in golden, crispy dough. The air fryer makes it simple to achieve the perfect crust without deep frying.
These calzones have all the comforting flavors of a chicken alfredo pizza, but in handheld form. They come together in under 30 minutes thanks to a few smart shortcuts. Read on for tips on assembling these decadent pockets of cheesy goodness.
Ingredients You’ll Need
- Pizza dough- Store-bought saves time. Just split into 4 portions.
- Chicken – Rotisserie or cooked shredded chicken is so convenient.
- Alfredo – A quick stovetop alfredo sauce beats jarred.
- Cheese – Mozzarella for melting, parmesan for flavor.
- Butter – Essential for achieving a crispy, golden crust.
- Herbs – Fresh parsley adds brightness.
Assembling the Calzones
- Make the alfredo sauce. Simmer cream, garlic, and seasonings until thickened. Let cool.
- On a floured surface, stretch each dough portion into a 6-inch round.
- Spread alfredo sauce on one half of each round. Top with chicken and mozzarella.
- Fold dough over filling and firmly pinch edges closed to seal.
- Mix softened butter with chopped parsley. Brush tops of calzones.
Baking to Perfection
The air fryer yields deliciously crispy calzone crust without the hassle of deep frying.
- Air fry at 375°F for 8 minutes until golden brown.
- Brush again with parsley butter halfway through cooking.
- Let cool slightly before digging in!
Serving Suggestions
Serve calzones with warm marinara sauce for dipping. A freshgreen salad on the side balances out the meal.
Storage and Reheating
Leftover calzones can be refrigerated for up to 3 days. Reheat in the air fryer at 350°F until warmed through, about 3-4 minutes.
You can also individually wrap unbaked calzones and freeze for up to 3 months. Add a few extra minutes to the cooking time when preparing frozen.
More Delicious Variations
The possibilities are endless when it comes to fillings! Try these tasty combinations:
- Substitute ground beef or sausage for the chicken.
- Add sautéed mushrooms, spinach or roasted red peppers.
- Use pesto instead of alfredo sauce.
- Mix different cheeses like provolone or fontina with the mozzarella.
- Season dough with Italian herbs or garlic powder before baking.
Simple Shortcut to Cheesy Bliss
Now you can skip the delivery fees and make restaurant-worthy chicken alfredo calzones from the comfort of home. With just 30 minutes of active time, the air fryer turns out golden, crispy treats the whole family will devour. Keep this recipe handy for guilt-free Friday night feasts!
Equipment
- Rolling pin
- Parchment paper
- Air fryer
Ingredients
For the 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
For the 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. Let simmer for 2-3 minutes until slightly reduced. Turn heat to low and gradually stir in the Parmesan until melted and smooth. Season with salt and pepper. Set aside to cool slightly while preparing dough.
- Prepare the dough: Cut the pizza dough into 4 equal pieces. On a lightly floured surface, use a rolling pin to 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 1/4 of the alfredo sauce on one half of each dough round, leaving a 1/2 inch border. Top sauce with 1/2 cup shredded chicken and 1/4 cup mozzarella. Fold the empty dough half over the filling, pressing and crimping the edges with a fork to seal securely.
- In a small bowl, combine the softened butter and chopped parsley. Use a pastry brush to brush the top of each assembled calzone with the parsley butter.
- Cook the calzones: Place calzones in air fryer basket lightly coated with oil or lined with parchment paper. Air fry at 375°F for 8 minutes until the crust is golden brown, flipping halfway through. Brush again with remaining parsley butter.
- Let calzones cool for 5 minutes before serving. Enjoy with warm marinara sauce for dipping if desired. Leftover calzones can be refrigerated for up to 3 days or frozen for up to 3 months.
Nutrition
