Creamy Chicken Alfredo Calzone

Chicken Alfredo Calzone

This Chicken Alfredo Calzone delivers cozy, handheld comfort! All the creamy, cheesy flavors of traditional Alfredo pasta are wrapped inside a golden, crisp crust. With tender pre-cooked chicken and rich Alfredo sauce, the filling stays smooth and indulgent while the dough bakes into a sturdy, breadstick-style shell. Leftover roasted chicken has never been this satisfying.

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Ingredients

Dough

• 1 lb pizza dough (store-bought or homemade)
• 1 tbsp olive oil (for brushing)

Filling

• 2 cups cooked chicken breast (shredded or diced)
• 1 cup Alfredo sauce
• 1 cup shredded mozzarella
• ½ cup grated Parmesan
• ½ tsp garlic powder
• ½ tsp Italian seasoning
• ¼ tsp black pepper
• ¼ tsp salt (optional)

Topping & Extras

• 1 egg, beaten (for egg wash)
• 1 tbsp grated Parmesan (optional)
• ½ tsp dried parsley (optional)

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Instructions

1. Preheat the Oven:
Preheat to 400°F. Prepare a baking sheet with parchment paper to ensure the calzones bake up crisp and don’t stick.

2. Prepare the Filling:
In a medium bowl, combine the chicken, Alfredo sauce, mozzarella, Parmesan, and seasonings. Stir until everything is evenly mixed and creamy.
Tip: If the sauce seems thin, stir in an extra tablespoon of Parmesan to help prevent leaks while baking.

3. Shape the Dough:
Divide the dough into 4 equal pieces. Roll each portion into a 7–8 inch circle.

4. Assemble & Seal:
Spoon the filling onto one side of each dough circle, keeping about a ½-inch border around the edge. Fold the dough over to create a half-moon shape and press the edges firmly with a fork to seal.

5. Vent & Brush:
Lightly brush the tops with beaten egg. Cut 2–3 small slits in each to allow steam to escape. Sprinkle with additional Parmesan and parsley if desired.

6. Bake & Cool:
Bake for 18–22 minutes, or until golden brown and puffed. Allow to rest for 5 minutes before serving so the filling can set and won’t spill out when cut.