Crispy Cheesy Chicken Alfredo Calzones (Printable)
Golden air-fried calzones filled with chicken, creamy Alfredo, mozzarella and Parmesan for a gooey, crispy dinner.
# What goes in:
→ Dough
01 - 1 pound pizza dough, store-bought or homemade
→ Filling
02 - 7 ounces cooked chicken breast, shredded or diced
03 - 1 cup shredded mozzarella cheese
04 - 1/2 cup grated Parmesan cheese
05 - 1/2 cup Alfredo sauce
06 - 1/2 cup chopped baby spinach, optional
07 - 1 clove garlic, minced
08 - 1 teaspoon Italian seasoning
09 - Salt and freshly ground black pepper, to taste
→ Assembly
10 - 1 egg, beaten
11 - 2 tablespoons olive oil
12 - 1/2 cup shredded cheddar cheese, optional
# Directions:
01 - Preheat the air fryer to 360°F for 5 minutes.
02 - Divide the pizza dough into four equal parts. Roll each portion into a 6-inch circle on a lightly floured surface.
03 - In a large mixing bowl, combine chicken, mozzarella, Parmesan, Alfredo sauce, spinach if using, garlic, Italian seasoning, salt, and pepper. Stir until well mixed.
04 - Place one quarter of the filling onto half of each dough circle, leaving a 1/2-inch border at the edge.
05 - Sprinkle shredded cheddar cheese over the filling for a crispier, cheesier crust, if desired.
06 - Fold each dough circle over the filling to create a half-moon. Press edges to seal and crimp with a fork for extra security.
07 - Brush beaten egg over the tops of each calzone, then drizzle or brush with olive oil.
08 - Place calzones in the air fryer basket in a single layer. Cook in batches if needed to avoid overcrowding.
09 - Air fry at 360°F for 12 to 15 minutes, until golden brown and crisp.
10 - Allow calzones to cool for 2 to 3 minutes before serving.
# Expert Advice:
01 -
- These calzones come out perfectly crispy without heating up your entire kitchen.
- The creamy Alfredo filling makes each bite a double hit of cozy flavors and cheesy comfort.
02 -
- If you overstuff your calzone, the filling will escape and leave a cheesy mess in the basket.
- Crimping firmly with a fork on the edges was what finally stopped my calzones from popping open mid-cook.
03 -
- If your dough resists rolling, let it rest covered for 10 minutes to relax the gluten.
- Brushing with both egg wash and olive oil guarantees a crisp, shiny, golden crust every time.