Description
These Cheesy Chicken Alfredo Calzones are a delicious twist on classic calzones, filled with tender chicken, creamy Alfredo sauce, and a blend of mozzarella and Parmesan cheeses. Perfectly seasoned and baked until golden and bubbly, they make a comforting meal ideal for any occasion.
Ingredients
Scale
For the Calzones
- 1 lb pizza dough (store-bought or homemade)
- 2 cups freshly cooked chicken breast, shredded or diced
- 1 ½ cups Alfredo sauce (homemade or purchased)
- 1 ½ cups mozzarella cheese, grated
- ½ cup grated Parmesan cheese
- 1 teaspoon garlic powder
- ½ teaspoon black pepper
- ½ teaspoon Italian seasoning
- 1 tablespoon olive oil
For Brushing
- 1 egg, beaten (for egg wash)
- 1 tablespoon melted butter
- ½ teaspoon garlic powder
- 1 tablespoon chopped parsley (optional)
Instructions
- Prepare the Filling: In a large bowl, combine Alfredo sauce, mozzarella cheese, Parmesan cheese, garlic powder, black pepper, and Italian seasoning with the hot cooked chicken. Stir until all ingredients are well coated and creamy. Set the mixture aside.
- Preheat the Oven: Preheat your oven to 425°F (220°C). Lightly grease or line a baking sheet with parchment paper to prevent sticking.
- Roll and Divide the Dough: Divide the pizza dough into 4 equal portions. On a floured surface, roll each portion into a circle about 7-8 inches in diameter.
- Fill the Calzones: Spoon the chicken Alfredo filling into the center of each dough circle, leaving about an inch border around the edges to allow for sealing. Avoid overfilling to prevent leakage.
- Fold and Seal: Fold each dough circle in half over the filling to create a half-moon shape. Press the edges together firmly, then crimp with a fork to seal completely.
- Brush and Season: Place the calzones on the prepared baking sheet. Brush each with the beaten egg wash. Mix melted butter with garlic powder and lightly brush or sprinkle over the calzones. Optionally, sprinkle with chopped parsley for added flavor and color.
- Bake: Bake in the preheated oven for 15-18 minutes, or until the calzones are puffed up and golden brown with a crisp crust. The filling inside should be hot and bubbling.
- Rest and Serve: Allow the calzones to rest for 5 minutes after baking. This helps the filling to set and prevents burns from hot cheese. Serve warm.
Notes
- Use fresh or leftover cooked chicken for convenience.
- Make your own Alfredo sauce or use store-bought to save time.
- Ensure dough edges are sealed properly to avoid cheese leakage while baking.
- Optionally add chopped parsley on top for garnish and flavor.
- These calzones can be frozen before baking for meal prep; bake from frozen adding a few extra minutes to cooking time.
