I love how these crispy, golden calzones deliver all the cozy comfort of creamy Alfredo pasta wrapped in a handheld, flaky package. The tender chicken, rich Alfredo sauce, and melty cheese come together in a way that always feels indulgent but still simple enough for a weeknight.
Why You’ll Love This Recipe
I enjoy this recipe because it blends two comfort-food classics—creamy Alfredo and crispy calzones—into one satisfying dish. I like how easily I can customize the fillings, how well the calzones freeze, and how they make a full meal without much effort.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
For the Alfredo sauce:
1 cup heavy cream
2 tablespoons unsalted butter
2 tablespoons grated Parmesan cheese
For the calzones:
1 pound pizza dough (store-bought or homemade)
1 1/2 cups cooked chicken, shredded or diced
1 cup shredded mozzarella cheese
1/2 teaspoon garlic powder
1/2 teaspoon Italian seasoning
Salt and pepper to taste
1 egg, beaten (for egg wash)
Directions
I start by preheating the oven to 425°F (220°C) and lining a baking sheet with parchment paper.
I warm the butter in a saucepan over medium heat until melted, then stir in the heavy cream.
Once the mixture simmers, I add the Parmesan and whisk until the sauce thickens slightly. I season it lightly with salt and pepper.
I divide the pizza dough into 4 to 6 equal portions and roll each piece into a circle.
I add a spoonful of Alfredo sauce to half of each dough circle, then layer on chicken, mozzarella, garlic powder, and Italian seasoning.
I fold the dough over the filling, press the edges, and crimp with a fork to seal.
I brush the tops with the beaten egg for a golden finish.
I bake the calzones for 15–18 minutes or until crispy and deeply golden.
I let them rest a few minutes before serving so the filling settles.
Servings And Timing
I usually get 4 to 6 calzones from this recipe, depending on how large I shape them. Prep time takes about 20 minutes, and baking takes around 15–18 minutes, so I have the whole recipe ready in roughly 35–40 minutes.
Variations
I sometimes swap the chicken for cooked sausage or rotisserie turkey.
I like adding spinach, broccoli florets, or mushrooms for extra texture and color.
I often mix in a bit of ricotta cheese for a creamier filling.
I use Alfredo sauce flavored with roasted garlic or pesto when I want a twist.
Storage/Reheating
I keep leftover calzones in an airtight container in the refrigerator for up to 3 days. When I reheat them, I use the oven or air fryer at 350°F (175°C) for 8–10 minutes so they regain their crispiness. If I freeze them, I wrap each calzone individually and store them for up to 2 months; I reheat from frozen at 375°F (190°C) for 15–18 minutes.
FAQs
How do I keep the calzones from leaking?
I make sure not to overfill them and seal the edges firmly with a fork or by folding and pinching the dough.
Can I use store-bought Alfredo sauce?
Yes, I often use store-bought sauce when I’m short on time.
Can I make these ahead?
I prepare the calzones, freeze them unbaked, and bake straight from the freezer when I need a quick meal.
What dough works best?
I prefer classic pizza dough, but crescent roll dough or biscuit dough also work for a softer, fluffier texture.
Can I air-fry the calzones?
Yes, I air-fry them at 375°F (190°C) for about 10–12 minutes, flipping halfway for even browning.
Conclusion
I love how these Crispy Chicken and Cheese Alfredo Calzones combine creamy, cheesy comfort with a perfectly crisp exterior. They’re easy to prepare, endlessly customizable, and ideal for busy nights or freezer-friendly meal prep. They always satisfy my craving for something warm, rich, and delicious.
These Crispy Chicken and Cheese Alfredo Calzones are filled with creamy homemade Alfredo sauce, tender chicken, and melty mozzarella, all baked in golden pizza dough for a comforting, handheld meal.
Total Time:40 minutes
Yield:4–6 calzones
Ingredients
1 cup heavy cream
2 tablespoons unsalted butter
2 tablespoons grated Parmesan cheese
1 pound pizza dough (store-bought or homemade)
1½ cups cooked chicken, shredded or diced
1 cup shredded mozzarella cheese
½ teaspoon garlic powder
½ teaspoon Italian seasoning
Salt and pepper to taste
1 egg, beaten (for egg wash)
Instructions
Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper.
In a saucepan, melt butter over medium heat. Stir in heavy cream and bring to a simmer. Add Parmesan and whisk until slightly thickened. Season with salt and pepper. Remove from heat.
Divide pizza dough into 4–6 portions and roll each into a circle.
Spoon some Alfredo sauce onto half of each dough circle, then top with chicken, mozzarella, garlic powder, and Italian seasoning.
Fold dough over the filling and seal edges by crimping with a fork.
Brush tops with beaten egg for a golden finish.
Bake for 15–18 minutes or until golden and crispy. Let cool a few minutes before serving.
Notes
Store-bought Alfredo sauce works if you’re short on time.
Customize with veggies like spinach, broccoli, or mushrooms.
To freeze, wrap unbaked calzones individually and bake from frozen when needed.
Reheat leftovers in oven or air fryer to restore crispiness.
