Chicken Alfredo Calzone
This Chicken Alfredo Calzone is pure comfort in your hands! All the creamy, cheesy goodness of classic Alfredo pasta gets tucked inside a golden, crispy crust. Using pre-cooked chicken and rich Alfredo sauce keeps the filling luxuriously creamy while the dough bakes into a sturdy, “breadstick-like” shell. Leftover roasted chicken never tasted this indulgent.
Ingredients Dough
Pizza dough (store-bought or homemade) – 1 lb
Olive oil (for brushing) – 1 tbsp
Filling
Cooked chicken breast (shredded or diced) – 2 cups
Alfredo sauce – 1 cup
Shredded mozzarella – 1 cup
Grated Parmesan – ½ cup Garlic powder – ½ tsp
Italian seasoning – ½ tsp
Black pepper – ¼ tsp
Salt (optional) – ¼ tsp
Topping & Extras
Egg (beaten for egg wash) – 1
Grated Parmesan (optional) – 1 tbsp
Dried parsley (optional) – ½ tsp 1. Preheat Oven:
Set oven to 400°F. Line a baking sheet with parchment paper for crisp, non-stick calzones.
2. Make Filling:
Mix chicken, Alfredo sauce, mozzarella, Parmesan, and spices in a medium bowl until creamy and fully coated.
Tip: If your Alfredo is thin, add an extra tablespoon of Parmesan to keep filling from leaking.
3. Roll Dough:
Divide dough into 4 portions. Roll each into a circle about 7–8 inches in diameter. 4. Fill & Seal:
Place filling on one half of each circle, leaving a ½-inch border. Fold over into a half-moon and crimp edges with a fork to seal tightly.
5. Vent & Glaze:
Brush tops with beaten egg. Cut 2–3 small slits in each calzone. Sprinkle with extra Parmesan and parsley if desired.
6. Bake & Rest:
Bake 18–22 minutes until golden and puffed. Let cool 5 minutes before serving to keep the filling from spilling out.
