Description
These Chicken Alfredo Calzones are a delightful twist on classic Italian flavors, featuring tender shredded chicken, creamy homemade Alfredo sauce, and melted mozzarella cheese all wrapped in a golden, crispy crust. Cooked to perfection in an air fryer, these calzones are a quick and delicious meal perfect for lunch or dinner.
Ingredients
Scale
Alfredo Sauce
- 5 tablespoons unsalted butter
- 4 cloves garlic (minced)
- 1 cup heavy cream
- 1 teaspoon Italian seasoning
- 1 cup freshly grated Parmesan cheese
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
Calzones
- 1 pound pizza dough (store-bought or homemade)
- 2 cups cooked chicken breast (shredded, about 2 small chicken breasts)
- 1 cup shredded mozzarella cheese
- 4 tablespoons unsalted butter (softened)
- 2 teaspoons fresh parsley (chopped)
Instructions
- Make the Alfredo sauce: In a medium saucepan over medium heat, melt 5 tablespoons of unsalted butter. Add the minced garlic and cook for 1 minute until fragrant. Pour in 1 cup of heavy cream and 1 teaspoon of Italian seasoning. Let the mixture simmer for 2-3 minutes until slightly reduced. Turn the heat to low and gradually stir in 1 cup of freshly grated Parmesan cheese until melted and smooth. Season with 1/4 teaspoon salt and 1/8 teaspoon black pepper. Set aside to cool slightly while preparing the dough.
- Prepare the dough: Cut the 1 pound pizza dough into 4 equal pieces. On a lightly floured surface, use a rolling pin to roll each piece into a 6-inch round about 1/4 inch thick. Transfer the rolled dough rounds to a parchment-lined baking sheet.
- Assemble the calzones: Spread 1/4 of the Alfredo sauce on one half of each dough round, leaving a 1/2 inch border around the edge. Top the sauce with 1/2 cup shredded cooked chicken and 1/4 cup shredded mozzarella cheese. Fold the empty half of the dough over the filling and press the edges together. Use a fork to crimp and seal edges securely to prevent filling from leaking out during cooking.
- Prepare parsley butter: In a small bowl, combine 4 tablespoons softened unsalted butter with 2 teaspoons chopped fresh parsley. Use a pastry brush to brush the parsley butter generously over the tops of each calzone.
- Cook the calzones: Place the calzones in the air fryer basket lightly coated with oil or lined with parchment paper to prevent sticking. Air fry at 375°F (190°C) for 8 minutes, flipping the calzones halfway through cooking to ensure even browning. The crust should be golden brown and crisp. After cooking, brush the calzones again with the remaining parsley butter for added flavor and shine.
- Serve and store: Allow the calzones to cool for 5 minutes before serving. They can be enjoyed as is or with warm marinara sauce for dipping. Store leftover calzones in the refrigerator for up to 3 days or freeze for up to 3 months for later enjoyment.
Notes
- Make sure to seal the calzones edges well to prevent the filling from leaking during air frying.
- You can substitute cooked rotisserie chicken for a quicker option.
- For a crispier crust, lightly brush the calzones again with parsley butter after cooking.
- Serve with marinara sauce on the side for dipping to complement the cheesy Alfredo filling.
- Reheat leftover calzones in the air fryer or oven to maintain crispiness.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Air Frying
- Cuisine: Italian-American
Keywords: Chicken Alfredo Calzones, Air Fryer Calzones, Alfredo Sauce, Chicken Calzones, Easy Dinner, Italian-American Recipe
