Crispy Cheesy Chicken Alfredo Calzones (Printable version)
Golden air-fried calzones stuffed with shredded chicken, Alfredo sauce and gooey cheeses for a quick, comforting main.
# What You'll Need:
→ Dough
01 - 1 pound pizza dough (store-bought or homemade)
→ Filling
02 - 7 ounces cooked chicken breast, shredded or diced
03 - 1 cup shredded mozzarella cheese
04 - 1/2 cup grated Parmesan cheese
05 - 1/2 cup Alfredo sauce
06 - 1/2 cup chopped baby spinach (optional)
07 - 1 garlic clove, minced
08 - 1 teaspoon Italian seasoning
09 - Salt and freshly ground black pepper, to taste
→ Assembly
10 - 1 egg, beaten
11 - 2 tablespoons olive oil
12 - 1/2 cup shredded cheddar cheese (optional, for extra crispiness)
# How to Prepare:
01 - Set the air fryer to 360°F and preheat for 5 minutes.
02 - Divide pizza dough into 4 equal portions. Roll each into a 6-inch circle on a floured surface.
03 - In a bowl, combine chicken, mozzarella, Parmesan, Alfredo sauce, spinach (if using), garlic, Italian seasoning, salt, and pepper. Stir until well mixed.
04 - Spoon one fourth of the filling onto half of each dough circle, leaving a 1/2-inch edge. For extra crispiness, sprinkle shredded cheddar cheese over filling if desired.
05 - Fold dough over the filling to create a half-moon shape. Pinch and crimp the edges with a fork to seal firmly.
06 - Brush the tops with beaten egg and then lightly brush or drizzle with olive oil.
07 - Place calzones in the air fryer basket in a single layer. Cook at 360°F for 12 to 15 minutes, until golden brown and crispy. Work in batches if required.
08 - Let calzones cool for 2 to 3 minutes before serving.
# Expert advice:
01 -
- Your air fryer gives each calzone the crispiest shell—no messy deep frying involved.
- Rich, gooey cheeses melt together with savory chicken and Alfredo sauce for the ultimate stuffed treat.
02 -
- Don’t overfill your calzones or the seams will burst and ooze out most of that precious filling.
- Brushing lightly with egg and oil together made for the most golden, crunchy top after a few test batches.
03 -
- Pat your cooked chicken dry to avoid watery filling that can make the dough soggy.
- A sprinkle of Parmesan over the egg wash makes for an extra flavor-packed, golden finish.