Irresistible Crispy Cheesy Chicken Alfredo Calzones

There’s something incredibly comforting about food that’s warm, gooey, and packed with flavor, isn’t there? I truly believe that some of the best culinary memories are made with dishes that bring a smile to your face and a cozy feeling to your soul. That’s precisely what I had in mind when I cooked up this recipe for Crispy Cheesy Chicken Alfredo Calzones. It’s a dish that hits all the right notes: a golden, crispy crust, rich and creamy Alfredo, and plenty of tender chicken and melty cheese.

I just know you’re going to love how easy and satisfying these calzones are. They are perfect for a cozy weeknight dinner or even as a fun snack for game day.

From start to finish, I find this recipe comes together in approximately 30-40 minutes, making it a dream for busy schedules. Get ready to experience an irresistible combination of textures and flavors that will have everyone asking for more!

Why You’ll Love These Crispy Cheesy Chicken Alfredo Calzones

I’m so excited for you to try these calzones, and here are just a few reasons why I think they’ll become a new favorite in your kitchen:

• Effortless & Quick: I make these super easy by using premade pizza dough and delicious rotisserie chicken. This cuts down on prep time significantly, so you can enjoy a fantastic meal without the fuss.
• Guaranteed Crispy Perfection: My secret for that amazing crunch? The air fryer! It gives these calzones an incredibly golden, crispy exterior that’s hard to achieve with other methods, without needing tons of oil.
• Rich, Creamy Alfredo Goodness: Each calzone is generously filled with a velvety, homemade Alfredo sauce. It’s a simple recipe, but it delivers on flavor, coating every bite in pure comfort.
• Ultimate Cheesy Melt: I pack these calzones with plenty of shredded mozzarella and freshly grated Parmesan. You get that satisfying cheese pull with every slice, making them truly irresistible.

Essential Equipment for Your Crispy Cheesy Chicken Alfredo Calzones

To make these delightful Crispy Cheesy Chicken Alfredo Calzones, I rely on a few key kitchen tools. The star of the show, for me, is definitely the air fryer, which gives them that incredible crispiness.

You’ll also need a small saucepan to simmer your homemade Alfredo sauce, along with a couple of mixing bowls. For shaping the dough, I often just use my clean, flour-dusted hands, but a rolling pin can be helpful if you prefer.

Ingredients for Crispy Cheesy Chicken Alfredo Calzones

I love how simple the ingredients are for this recipe, making it approachable for any home cook. I’ve broken them down for you, and I also want to mention how much I appreciate the convenience of store-bought pizza dough and rotisserie chicken for those busy days!

For the Homemade Alfredo Sauce:

• 5 tablespoons butter
• 1 cup heavy whipping cream
• 4 garlic cloves, minced or grated
• 1 teaspoon Italian seasoning or cajun seasoning
• ¼ teaspoon salt (or to taste)
• ¼ teaspoon pepper (or to taste)
• 1 cup Parmesan cheese freshly grated

For the Calzone Assembly:

• 1 lb. premade pizza dough (store-bought or most pizza places sell their dough)
• 2 cups rotisserie chicken or 2 chicken breasts cooked and diced
• 1 cup mozzarella, shredded
• 4 tablespoons butter, softened
• 2 teaspoons fresh parsley, minced
• marinara sauce for dipping (optional)

Homemade Alfredo Sauce: The Heart of Your Calzones (or a Smart Shortcut!)

Making your own Alfredo sauce is surprisingly easy, and it truly makes a difference in these calzones. Here’s exactly how I prepare my creamy sauce:

1. In a small saucepan over medium low heat, I add butter and allow it to melt. I then add garlic and stir. Once it’s fragrant, I add in the heavy cream and seasonings. I bring it to a low simmering boil and allow it to thicken, which usually takes about 3 minutes.
2. While it’s gently boiling, I add parmesan cheese and stir until it’s melted through and the sauce is thickened and creamy. I always taste and adjust the seasonings as needed. Then, I allow it to cool while I prep the dough.

Now, I completely understand if you’re short on time or just want to simplify things even further. You can absolutely use a high-quality jarred Alfredo sauce as a shortcut! When I choose a jarred sauce, I look for brands with a short ingredient list and a rich, creamy texture.

Some of my favorites are typically found in the refrigerated section of the grocery store, as they tend to taste fresher. Just make sure to warm it gently before using.

Step-by-Step: Assembling Your Crispy Cheesy Chicken Alfredo Calzones

Assembling the calzones is a fun and hands-on part of the process! Follow these steps, and you’ll have perfectly filled pockets of deliciousness ready for the air fryer.

1. I separate the pizza dough into 4 ounce balls. With clean, flour-dusted hands, I work each piece of dough into a 6″ pizza sized shape. I try to make them fairly even in thickness, not too thin in the middle.
2. I spoon a tablespoon of the cooled Alfredo sauce onto the center of the dough and spread it, leaving the edges free of sauce. This border is essential for a good seal.
3. Next, I top the sauce with a few tablespoons of pulled chicken, followed by a generous pinch of mozzarella cheese. I avoid overfilling, as that can make sealing difficult.
4. I then fold the dough in half over the fillings, creating a half-circle shape. To seal, I pinch the edge of the dough firmly together, pressing out any air.
   Then, I fold that pinched edge back over itself, creating a secure crimp. This double-seal method is my secret to preventing leaks during cooking. I repeat this process with the rest of the dough balls.
5. Finally, I melt the softened butter in a small bowl and stir in the minced parsley. This will be brushed onto the calzones for flavor and crispiness.

Air Frying for Ultimate Crispy Cheesy Chicken Alfredo Calzones

The air fryer is truly magical for achieving that perfect crisp on these calzones. Here’s how I get them beautifully golden and incredibly crispy every time:

1. I load the calzones into the air fryer basket, making sure not to overcrowd it. I prefer to cook them in batches so that the air can circulate freely around each one, ensuring even crisping. Then, I spread the melted parsley butter generously over the tops.
2. I cook them at 375 degrees Fahrenheit for 8 minutes, or until they are golden brown. About halfway through the cooking time, I open the basket and reapply some of that delicious butter. This helps them achieve an even deeper golden color and adds to that incredible crispy texture.
3. Once they finish cooking, I spread the calzones again with any remaining melted butter for an extra touch of flavor and sheen. I always serve them immediately with warm marinara sauce on the side for dipping.

Alternative Cooking Methods (Oven Baked & Deep Fried)

If you don’t have an air fryer, or simply prefer another method, I have you covered! These Crispy Cheesy Chicken Alfredo Calzones can also be baked in a conventional oven or even deep-fried for a truly authentic touch.

For oven-baked calzones, I preheat my oven to 400 degrees Fahrenheit (200 degrees Celsius). I place the prepared calzones on a baking sheet lined with parchment paper, brush them with the melted parsley butter, and bake for 15-20 minutes, or until they are golden brown and puffed. To achieve a really golden crust, I sometimes give them an extra brush of butter halfway through baking.

If you’re feeling adventurous and want a truly authentic, crispy experience, deep-frying is an option. I heat about 2-3 inches of vegetable oil in a heavy-bottomed pot or Dutch oven to 350 degrees Fahrenheit (175 degrees Celsius).

Carefully, I fry the calzones, one or two at a time to avoid overcrowding, for about 3-4 minutes per side, or until they are golden brown and cooked through. Please be extremely careful with hot oil and ensure the internal temperature of the filling reaches a safe level.

Pro Tips for Perfect Crispy Cheesy Chicken Alfredo Calzones

I’ve made these calzones countless times, and I’ve picked up a few tricks along the way that I want to share with you for the best results:

• Dough Mastery: Handling pizza dough can feel intimidating, but it doesn’t have to be! I always recommend letting cold dough come to room temperature for about 30 minutes before working with it; this makes it much more pliable. Avoid overworking the dough, as it can make it tough. Aim for about a quarter-inch thickness when shaping.
• Sealing Secrets: This is crucial for preventing leaks! After you fold the dough over, I firmly pinch the edges together, creating a tight seam. Then, I fold that pinched edge back over itself and press down again. Think of it like a double-seal, almost like crimping a pie crust. This locks in all that delicious filling.
• Cheese Blend Wisdom: Mozzarella is my go-to for its amazing melt and stretch, giving you that classic cheese pull. Parmesan adds a wonderful salty, nutty depth of flavor to the Alfredo. For ultimate cheesiness, you could experiment with adding a little provolone or even a spoonful of ricotta to the filling.
• Crispiness Hacks: Beyond the air fryer, a good butter brush is key! Reapplying the parsley butter halfway through cooking, and again at the end, helps achieve that beautiful golden color and incredible crispness. Don’t overcrowd your air fryer or baking sheet; good air circulation is vital.
• Troubleshooting: If your calzones are getting soggy bottoms, it might be due to excess moisture in the filling; ensure your Alfredo sauce has cooled and isn’t too thin. Burnt spots usually mean your heat is too high or they’re too close to the heating element; adjust accordingly. Leaks are almost always a sealing issue, so really focus on those crimped edges!

Make-Ahead, Storage, and Reheating Your Calzones

I love recipes that can be prepped in advance, and these Crispy Cheesy Chicken Alfredo Calzones are wonderfully versatile. Here’s how I handle make-ahead and storage:

To prepare in advance, I assemble the calzones as directed, brush them with the parsley butter, but I hold off on cooking them. I then place the uncooked calzones on a baking sheet lined with parchment paper, making sure they don’t touch, and chill them for about 20-30 minutes. Once firm, I transfer them to an airtight container or freezer bag.

For storage, uncooked calzones can be kept in the refrigerator for up to 24 hours. If I want to freeze them, I flash freeze the individual uncooked calzones on a baking sheet until solid, then transfer them to a freezer-safe bag or container. They will keep well in the freezer for up to 1 month. When I’m ready to cook, I simply increase the air frying or baking time by a few minutes, cooking directly from frozen.

Cooked calzones can be stored in an airtight container in the refrigerator for 2-3 days. For reheating, I always recommend the air fryer or oven to bring back that delicious crispiness. I reheat them at 350 degrees Fahrenheit (175 degrees Celsius) for 5-8 minutes in the air fryer, or 10-15 minutes in the oven, until warmed through and crispy again.

Flavor Variations & Customizations for Your Crispy Cheesy Chicken Alfredo Calzones

I truly believe that the best recipes are those you can make your own. Here are some of my favorite ways to customize these calzones, making them perfect for your taste buds:

Ingredient Substitutions

I know sometimes you might not have every ingredient on hand, or perhaps you have dietary preferences. Here are some ingredient substitutions I’ve found work well:

Serving Your Crispy Cheesy Chicken Alfredo Calzones

These Crispy Cheesy Chicken Alfredo Calzones are incredibly satisfying on their own, but I always love to serve them with a few complementary sides. The marinara sauce for dipping is an absolute must-have; its tangy sweetness perfectly cuts through the richness of the Alfredo.

For a complete and satisfying meal, I often pair them with a fresh green salad tossed in a light vinaigrette. A simple Caesar salad is also fantastic. Sometimes, I’ll even serve them alongside a light soup, like a tomato basil, or with some warm, crusty garlic bread.

FAQs About Crispy Cheesy Chicken Alfredo Calzones

I often get asked some great questions about recipes, so I’ve put together answers for the most common ones about these calzones!

Conclusion: Your New Favorite Crispy Cheesy Chicken Alfredo Calzones Await!

I truly hope you’re feeling inspired to bring these Crispy Cheesy Chicken Alfredo Calzones to your kitchen soon. I’ve poured my heart into making this recipe easy, delicious, and adaptable for you. It’s such a versatile dish, perfect for any occasion, and I know you’ll love that crispy exterior and creamy, cheesy filling.

I would absolutely love to hear from you! Please leave a comment below with your thoughts, questions, or even your own favorite flavor variations. And if you make them, please share your creations with me on social media; it truly makes my day. Happy cooking, my friends!

Follow us on Pinterest for more cozy, cheesy comfort food recipes you’ll love!

Emily

Crispy Cheesy Chicken Alfredo Calzones

This recipe for Crispy Cheesy Chicken Alfredo Calzones hits all the right notes: a golden, crispy crust, rich and creamy Alfredo, and plenty of tender chicken and melty cheese. They are perfect for a cozy weeknight dinner or even as a fun snack for game day, coming together in approximately 30-40 minutes.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 8 minutes mins

Total Time 28 minutes mins

Servings: 4 calzones

Course: Dinner, Main Course, Snack

Cuisine: Italian-American

Ingredients Equipment Method Notes

Ingredients

  

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For the Homemade Alfredo Sauce:

• 5 tablespoons butter
• 1 cup heavy whipping cream
• 4 garlic cloves, minced or grated
• 1 teaspoon Italian seasoning or cajun seasoning
• ¼ teaspoon salt or to taste
• ¼ teaspoon pepper or to taste
• 1 cup Parmesan cheese freshly grated

For the Calzone Assembly:

• 1 lb. premade pizza dough store-bought or most pizza places sell their dough
• 2 cups rotisserie chicken or 2 chicken breasts cooked and diced
• 1 cup mozzarella, shredded
• 4 tablespoons butter, softened
• 2 teaspoons fresh parsley, minced
• marinara sauce for dipping optional

Equipment

• air fryer
• small saucepan
• Mixing bowls
• Rolling Pin

Method

 

Make the Alfredo Sauce

1. In a small saucepan over medium low heat, add butter and allow it to melt. Add garlic and stir. Once it’s fragrant, add in the heavy cream and seasonings. Bring it to a low simmering boil and allow it to thicken, which usually takes about 3 minutes.
2. While it’s gently boiling, add parmesan cheese and stir until it’s melted through and the sauce is thickened and creamy. Taste and adjust the seasonings as needed. Allow it to cool while you prep the dough.

Assemble the Calzones

1. Separate the pizza dough into 4 ounce balls. With clean, flour-dusted hands, work each piece of dough into a 6″ pizza sized shape. Try to make them fairly even in thickness, not too thin in the middle.
2. Spoon a tablespoon of the cooled Alfredo sauce onto the center of the dough and spread it, leaving the edges free of sauce.
3. Top the sauce with a few tablespoons of pulled chicken, followed by a generous pinch of mozzarella cheese. Avoid overfilling.
4. Fold the dough in half over the fillings, creating a half-circle shape. To seal, pinch the edge of the dough firmly together, pressing out any air. Then, fold that pinched edge back over itself, creating a secure crimp. Repeat this process with the rest of the dough balls.
5. Melt the softened butter in a small bowl and stir in the minced parsley.

Air Fry the Calzones

1. Load the calzones into the air fryer basket, making sure not to overcrowd it. Spread the melted parsley butter generously over the tops.
2. Cook at 375 degrees Fahrenheit for 8 minutes, or until they are golden brown. About halfway through the cooking time, open the basket and reapply some butter.
3. Once they finish cooking, spread the calzones again with any remaining melted butter. Serve immediately with warm marinara sauce on the side for dipping.

Notes

Shortcut: You can use a high-quality jarred Alfredo sauce instead of homemade. Look for brands in the refrigerated section for a fresher taste and warm it gently before using.

Alternative Cooking Methods:

Oven Baked: Preheat oven to 400°F (200°C). Place calzones on a parchment-lined baking sheet, brush with parsley butter, and bake for 15-20 minutes until golden brown. Brush with more butter halfway through if desired.

Deep Fried: Heat 2-3 inches of vegetable oil in a heavy-bottomed pot to 350°F (175°C). Carefully fry calzones for 3-4 minutes per side until golden brown. Be cautious with hot oil.

Pro Tips:

• Let cold dough come to room temperature for 30 minutes to make it more pliable.
• Create a double-seal by pinching the edges together, then folding that pinched edge back over itself to prevent leaks.
• Reapplying the parsley butter halfway through cooking and again at the end enhances crispiness and color.

Make-Ahead & Storage:

Uncooked calzones can be refrigerated for up to 24 hours or frozen for up to 1 month. Cook from frozen, adding a few extra minutes to the cooking time. Cooked calzones can be stored in the refrigerator for 2-3 days. Reheat in an air fryer or oven at 350°F (175°C) to restore crispiness.

Flavor Variations: Add red pepper flakes for a spicy kick, sautéed vegetables like spinach or mushrooms (ensure excess moisture is removed), crumbled bacon, or a swirl of pesto to the filling.

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