Crispy Cheesy Chicken Alfredo Calzones (Printable)
Golden calzones with creamy Alfredo, shredded chicken and gooey cheeses, air-fried until crisp for an easy Italian-American meal.
# 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 clove garlic, 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)
# Directions:
01 - Preheat the air fryer to 360°F for 5 minutes.
02 - Divide the pizza dough into 4 equal portions and roll each into a 6-inch circle on a lightly floured surface.
03 - Combine cooked chicken, mozzarella, Parmesan, Alfredo sauce, spinach if using, garlic, Italian seasoning, salt, and pepper in a mixing bowl, and mix thoroughly.
04 - Spoon one quarter of the filling onto half of each dough circle, leaving a 1/2-inch border around the edge.
05 - Sprinkle cheddar cheese over the filling if extra cheese and crispiness are desired.
06 - Fold the dough over the filling to create a half-moon shape and pinch the edges firmly to seal. Use a fork to crimp for added security.
07 - Brush the tops of the calzones with beaten egg, followed by a light drizzle or brushing of olive oil.
08 - Arrange calzones in the air fryer basket in a single layer. Cook in batches if necessary.
09 - Air fry at 360°F for 12 to 15 minutes until the calzones are golden brown and crispy.
10 - Let calzones cool for 2 to 3 minutes before serving.
# Expert Advice:
01 -
- This secret: air fryer calzones give you a shatteringly crisp crust without mess or waiting for the oven.
- I somehow always end up with extra Alfredo, so this became my go-to way to make leftovers magical.
02 -
- Don’t be tempted to overfill, or the seams will burst and all that cheesy goodness will escape onto the basket.
- I learned the hard way to check the bottoms after 10 minutes—if you flip or rotate them halfway, they come out crispier all around.
03 -
- If you warm the Alfredo sauce slightly before mixing, it spreads easier and coats the chicken better.
- Let the dough come to room temperature before rolling—it stops bouncing back and is less likely to tear.