Crispy Cheesy Chicken Alfredo Calzones (Printable)
Golden, crispy calzones stuffed with chicken, creamy Alfredo and melty cheeses, air-fried for a quick, satisfying 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, for extra crispiness)
# How To Make It:
01 - Set the air fryer to 360°F and allow it to preheat for 5 minutes.
02 - Divide pizza dough into 4 equal portions and roll each into a 6-inch circle on a lightly floured surface.
03 - Combine chicken, mozzarella, Parmesan, Alfredo sauce, spinach if desired, garlic, Italian seasoning, salt, and pepper in a mixing bowl, mixing thoroughly.
04 - Evenly distribute one-quarter of the filling onto half of each dough round, leaving a half-inch margin at the edge.
05 - Sprinkle cheddar cheese over the filling for a cheesier and crispier crust if preferred.
06 - Fold dough over filling to create a half-moon. Pinch edges firmly to seal and crimp with a fork for reinforcement.
07 - Brush tops with beaten egg and then apply a light coating of olive oil using a pastry brush.
08 - Place calzones in the air fryer basket in a single layer. Cook in batches if needed to avoid overcrowding.
09 - Air fry at 360°F for 12 to 15 minutes, until crust is golden brown and crisp.
10 - Allow calzones to cool for 2 to 3 minutes before serving to set the filling.
# Expert Suggestions:
01 -
- They turn out perfectly crispy yet never greasy, as if fried by some miracle touch.
- You get cheesy, molten joy inside every bite with barely any cleanup or waiting around.
02 -
- Once I piled in too much sauce and ended up with a glorious—but very leaky—calzone disaster.
- Brushing with both egg and olive oil is the key to a calzone that shatters with every bite.
03 -
- Never overload your calzone or the filling will revolt and burst out—less is more, truly.
- Egg wash followed by olive oil is the not-so-secret move for perfect bakery sheen and crunch.