This comforting baked chicken Alfredo calzone recipe brings together tender chicken, creamy Alfredo sauce, and melty cheese all wrapped in warm pizza dough. I enjoy making these on busy weeknights because they feel special while still being incredibly simple to prepare.
Why You’ll Love This Recipe
I love this recipe because it turns classic Alfredo flavors into a handheld meal that’s perfect for families, meal prep, or casual entertaining. I also like how customizable the filling is, making it easy to adapt to whatever I have in the fridge.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 pound (450 g) pizza dough
1 cup cooked chicken breast, shredded
1/4 cup Parmesan cheese, grated
1/2 cup Alfredo sauce
1 cup mozzarella cheese, shredded
1 teaspoon Italian seasoning
1 egg, beaten (for brushing)
Salt and pepper to taste
Directions
I start by preheating the oven to 400°F (200°C) and lining a baking sheet with parchment paper.
I divide the pizza dough into 4 equal pieces and roll each into a circle about 6 inches wide.
In a bowl, I combine the shredded chicken, Alfredo sauce, mozzarella, Parmesan, Italian seasoning, salt, and pepper.
I spoon the filling onto one half of each dough circle, leaving a small border around the edge.
I fold the dough over the filling to form a half-moon shape and crimp the edges with a fork to seal.
I place the calzones on the baking sheet and brush the tops with the beaten egg for a golden finish.
I bake them for 15–18 minutes, or until the calzones are puffed and golden brown.
I let them cool for a few minutes before serving so the filling can set slightly.
Servings And Timing
This recipe makes 4 calzones.
Prep time: about 15 minutes
Cook time: 15–18 minutes
Total time: around 30 minutes
Variations
I sometimes add spinach, broccoli, or sautéed mushrooms to the filling for extra vegetables.
I swap the chicken for cooked turkey or rotisserie chicken when I want an easier option.
I use garlic Alfredo sauce for a richer flavor, or add red pepper flakes if I want heat.
I make mini versions for appetizers by cutting the dough into smaller portions.
Storage/Reheating
I store leftover calzones in an airtight container in the refrigerator for up to 3 days.
To reheat, I warm them in a 350°F (175°C) oven for 8–10 minutes so the crust stays crisp.
For freezing, I let the baked calzones cool completely, wrap them tightly, and freeze for up to 2 months. I reheat frozen calzones directly in the oven until heated through.
FAQs
How can I prevent the calzones from leaking?
I make sure not to overfill them and always seal the edges firmly with a fork.
Can I use store-bought Alfredo sauce?
Yes, I often use store-bought sauce for convenience, but homemade works perfectly too.
Can I make the calzones ahead of time?
I prepare the calzones, refrigerate them unbaked for up to 12 hours, and bake right before serving.
What should I serve with these calzones?
I like to pair them with a side salad, roasted vegetables, or extra Alfredo or marinara for dipping.
Can I air-fry the calzones instead of baking?
Yes, I air-fry them at 375°F (190°C) for about 10–12 minutes, flipping halfway through for even cooking.
Conclusion
I love making these baked chicken Alfredo calzones because they turn simple ingredients into a cozy, satisfying meal with minimal effort. The creamy filling and golden crust create a perfect balance of textures and flavors, and the recipe adapts easily to whatever I have on hand.
These Baked Chicken Alfredo Calzones feature tender shredded chicken, creamy Alfredo sauce, and melted cheese wrapped in golden pizza dough. Perfect for busy weeknights or meal prep, they’re easy, comforting, and customizable.
Total Time:33 minutes
Yield:4 calzones
Ingredients
1 pound (450 g) pizza dough
1 cup cooked chicken breast, shredded
1/4 cup Parmesan cheese, grated
1/2 cup Alfredo sauce
1 cup mozzarella cheese, shredded
1 teaspoon Italian seasoning
1 egg, beaten (for brushing)
Salt and pepper to taste
Instructions
Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
Divide the pizza dough into 4 equal pieces and roll each into a 6-inch circle.
In a bowl, combine shredded chicken, Alfredo sauce, mozzarella, Parmesan, Italian seasoning, salt, and pepper.
Spoon the filling onto one half of each dough circle, leaving a small border.
Fold the dough over to form a half-moon shape and crimp edges with a fork to seal.
Place the calzones on the prepared baking sheet and brush the tops with beaten egg.
Bake for 15–18 minutes, until puffed and golden brown.
Let cool for a few minutes before serving.
Notes
Don’t overfill the calzones to prevent leaking.
Customize with vegetables like spinach, broccoli, or mushrooms.
Store leftovers in an airtight container in the fridge for up to 3 days.
Freeze baked calzones for up to 2 months; reheat directly in oven.
