Chicken Alfredo Calzone
This Chicken Alfredo Calzone is the ultimate handheld comfort food, taking everything you love about the classic pasta dish and tucking it into a crispy, golden crust. By using a pre-cooked chicken base and a rich Alfredo sauce, you ensure the interior stays incredibly creamy while the pizza dough bakes into a sturdy, “breadstick-like” shell. It’s a genius way to repurpose leftover roasted chicken into something that feels entirely new and indulgent.
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Chicken Alfredo Calzone
Ingredients:
| Ingredient | Amount |
| Dough | |
| Pizza dough (store-bought or homemade) | 1 lb |
| Olive oil (for brushing) | 1 tablespoon |
| Filling | |
| Cooked chicken breast (shredded or diced) | 2 cups |
| Alfredo sauce | 1 cup |
| Shredded mozzarella cheese | 1 cup |
| Grated Parmesan cheese | 1/2 cup |
| Garlic powder | 1/2 teaspoon |
| Italian seasoning | 1/2 teaspoon |
| Black pepper | 1/4 teaspoon |
| Salt (optional) | 1/4 teaspoon |
| Topping & Extras | |
| Egg (beaten for egg wash) | 1 |
| Grated Parmesan (optional) | 1 tablespoon |
| Dried parsley (optional) | 1/2 teaspoon |
How To Make Chicken Alfredo Calzone:
Step 1: Prep the Oven: Preheat your oven to 400°F. Line a large baking sheet with parchment paper to ensure the calzones don’t stick and the bottoms crisp up evenly.
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Step 2: Create the Creamy Filling: In a medium bowl, combine the cooked chicken, Alfredo sauce, mozzarella, Parmesan, and all the spices. Stir until the chicken is fully coated and the mixture is thick and creamy.
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Tip: If your Alfredo sauce is very thin, add an extra tablespoon of Parmesan cheese to the mix. You want a “stiff” filling so it doesn’t leak out of the dough seams during baking.
Step 3: Roll the Dough: Divide your dough into 4 equal portions. On a lightly floured surface, roll each piece into a circle roughly 7/8 inches in diameter.
Step 4: Fill and Seal: Spoon a generous amount of filling onto one half of each circle, leaving a 1/2-inch border around the edge. Fold the dough over to create a half-moon. Use a fork to crimp the edges tightly—this is the most important step to prevent “Alfredo explosions!“
Step 5: Vent and Glaze: Brush the tops with the beaten egg wash for a shiny, professional finish. Cut 2/3 small slits in the top of each calzone to allow steam to escape. Sprinkle with extra Parmesan and parsley if you’re feeling fancy.
Step 6: Bake and Rest: Bake for 18/22 minutes until the crust is puffed and deep golden brown. Let them rest for 5 minutes before serving. This prevents the molten filling from running out on the first bite.
