Baked Chicken Alfredo Calzones

 

Ingredients

• 1 pound (450 g) pizza dough (store-bought or homemade), divided into 4 portions
• 1 cup cooked chicken breast, shredded or finely chopped
• 1/2 cup Alfredo sauce (store-bought or homemade)
• 1/4 cup Parmesan cheese, finely grated
• 1 cup shredded mozzarella cheese, divided
• 1 teaspoon garlic powder
• 1 teaspoon Italian seasoning (or 1/2 teaspoon dried oregano + 1/2 teaspoon dried basil)
• Salt and freshly ground black pepper, to taste
• 1 large egg, beaten (for egg wash)
• Optional: a pinch of red pepper flakes for heat
• Optional: marinara sauce for dipping
• Optional garnish: chopped fresh parsley or basil

Instructions

1. Preheat the oven: Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly oil a rimmed baking tray.
2. Prepare the filling: In a medium bowl combine the shredded chicken, Alfredo sauce, Parmesan cheese, half of the mozzarella (reserve the other half for stuffing/topping), garlic powder and Italian seasoning. Season with salt and pepper to taste. If the mixture seems very loose, reduce the Alfredo slightly or add a tablespoon of extra Parmesan to thicken. Taste and adjust seasoning.
3. Roll out the dough: On a lightly floured surface, divide the dough into four equal pieces. Roll each piece into a circle or oval about 6–7 inches (15–18 cm) across. Keep the unused portions covered to prevent drying.
4. Assemble the calzones: Spoon about 1/4 of the chicken Alfredo filling onto one half of each dough disc, leaving a 1/2–1 inch (1–2 cm) border around the edge. Sprinkle a little of the remaining mozzarella on top of the filling for extra melt.
5. Seal the edges: Fold the dough over the filling to create a half-moon. Press the edges together firmly and crimp with a fork or use your fingers to create a tight seal. Make a small slit or two in the top of each calzone to vent steam during baking.
6. Brush and bake: Place calzones on the prepared baking sheet. Brush the tops with beaten egg for a glossy, golden finish. Bake in the preheated oven for 18–22 minutes, or until the crust is deep golden and the filling is hot and bubbling. If tops brown too quickly, tent loosely with foil.
7. Garnish and rest: Remove from the oven and let calzones rest 4–5 minutes before serving—this allows the filling to set slightly and prevents scalding. Optional: sprinkle with extra Parmesan and chopped parsley or basil. Serve with warm marinara sauce for dipping if desired.