Crispy Chicken Alfredo Calzones!
Crispy Chicken Alfredo Calzones
There’s something so satisfying about biting into a golden, crispy calzone and finding a warm, creamy, cheesy filling inside. These Crispy Chicken Alfredo Air Fryer Calzones bring together tender chicken, rich Alfredo sauce, gooey mozzarella, and a touch of Parmesan, all wrapped in perfectly browned pizza dough.
They’re perfect for a cozy family dinner, an easy weekend lunch, or even a fun game-day snack. I love the idea of using leftover cooked chicken to make these extra convenient, and the air fryer gives them that delicious crisp exterior without needing a deep fryer. Serve them warm with extra Alfredo sauce for dipping, and watch them disappear!
Why You’ll Love This Recipe
Crispy outside, creamy inside: Every bite has a wonderful contrast of textures.
Easy air fryer cooking: No deep frying required.
Family-friendly: Chicken, cheese, and Alfredo sauce make a comforting combination.
Great for leftovers: Use cooked chicken from another meal to save time.
Ingredients
For the Calzones
1 pound refrigerated pizza dough
1½ cups cooked chicken breast, shredded or finely diced
½ cup Alfredo sauce, plus extra for dipping
1 cup shredded mozzarella cheese
¼ cup grated Parmesan cheese
½ teaspoon Italian seasoning
¼ teaspoon garlic powder
¼ teaspoon black pepper
1 tablespoon chopped fresh parsley, optional
For the Golden Crust
1 egg, beaten
Olive oil spray, as needed
1 tablespoon grated Parmesan, optional for topping
Instructions
Step 1: Prepare the Filling
In a medium bowl, combine the cooked chicken, Alfredo sauce, mozzarella, Parmesan, Italian seasoning, garlic powder, and black pepper. Stir until everything is evenly coated.
Keep the filling creamy but not watery. Too much sauce can cause the calzones to leak during cooking.
Step 2: Divide the Dough
Place the pizza dough on a lightly floured surface and divide it into 4 equal portions. Roll each portion into a circle about 6–7 inches wide.
Step 3: Fill the Calzones
Spoon the chicken Alfredo mixture onto one half of each dough circle, leaving about a ½-inch border around the edge. Avoid overfilling so the dough seals properly.
Step 4: Fold and Seal
Fold the empty half of each dough circle over the filling to create a half-moon shape. Press the edges together firmly, then crimp with a fork. Cut one or two small slits in the top to let steam escape.
Step 5: Add the Egg Wash
Brush the tops lightly with beaten egg for a glossy, golden finish. If desired, sprinkle with a little extra Parmesan.
Step 6: Air Fry Until Crispy
Preheat the air fryer to 350°F (175°C) for 3 minutes, if your model recommends preheating. Lightly spray the basket with oil.
Place the calzones in a single layer, leaving space between them. Cook for approximately 10–14 minutes, flipping carefully halfway through if needed, until the crust is golden brown and cooked through. Cook in batches if necessary.
Cooking times vary by air fryer and dough thickness. Check that the center is hot and the chicken filling reaches 165°F (74°C).
Step 7: Rest and Serve
Let the calzones rest for 3–5 minutes before serving because the filling will be very hot. Sprinkle with fresh parsley and serve with warm Alfredo sauce or marinara for dipping.
Helpful Tips
Seal the edges well: Press firmly and use a fork to help prevent the filling from escaping.
Don’t overfill: A moderate amount of filling makes the calzones easier to close and cook.
Use chilled filling: If the chicken mixture is warm, let it cool slightly before assembling.
Avoid overcrowding: Air needs to circulate around each calzone for an even, crispy crust.
Check the underside: If the tops brown too quickly, reduce the temperature slightly and cook until the dough is done throughout.
Easy Variations
Garlic Parmesan: Add a little extra garlic powder and Parmesan to the filling.
Spinach Alfredo: Mix in ½ cup of cooked, well-drained spinach.
Broccoli chicken: Add ½ cup of finely chopped, cooked broccoli.
Spicy chicken: Add red pepper flakes or a pinch of cayenne.
Extra cheesy: Add a small handful of shredded provolone alongside the mozzarella.
What to Serve With Them
Pair these calzones with a fresh Caesar salad, roasted broccoli, garlic green beans, or a simple cucumber and tomato salad. For dipping, serve warm Alfredo sauce, marinara, or a little garlic butter on the side.
Make-Ahead and Storage
Make ahead: Assemble the calzones, cover, and refrigerate for up to 24 hours before cooking. Brush with egg wash just before air frying.
Refrigerate: Store cooked leftovers in an airtight container for up to 3–4 days.
Reheat: Air fry at 325°F (165°C) for about 4–7 minutes, checking that the center is thoroughly heated. Reheat leftovers to 165°F (74°C).
Freeze: Freeze assembled, uncooked calzones individually on a tray, then transfer them to a freezer-safe bag. For best results, cook from frozen at a slightly lower temperature first, allowing extra time for the dough to cook through; check the center before serving.
Recipe Details
Prep time: 20 minutes
Cook time: 10–14 minutes per batch
Total time: About 35 minutes, depending on batches
Servings: 4 calzones
Difficulty: Easy
Approximate Nutrition Per Calzone
Calories: 520
Protein: 31 g
Carbohydrates: 48 g
Fat: 22 g
Fiber: 2 g
Sugar: 4 g
Nutrition is estimated and will vary with the pizza dough, Alfredo sauce, cheese, and portion sizes.
Frequently Asked Questions
1. Can I use rotisserie chicken?
Yes! Rotisserie chicken is a convenient choice. Remove the skin, shred the meat, and mix it with the Alfredo sauce and cheese.
2. Can I use homemade Alfredo sauce?
Absolutely. Homemade Alfredo works well, but make sure it is thick rather than runny so the filling stays inside the calzones.
3. Do I need to flip the calzones in the air fryer?
Not always. Some air fryers brown both sides evenly without flipping. Check halfway through and turn carefully if the bottoms need more color.
4. Can I make these without egg wash?
Yes. Brush the dough lightly with olive oil instead. The crust may look a little less glossy, but it can still become beautifully golden and crisp.