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Flaky, crispy crust holds in gooey chicken alfredo goodness—these are grab-and-go pockets loaded with those Italian-style flavors you crave but way easier to make. Chickens Alfredo calzones whipped up in the air fryer bring that crunch and oozy filling in less time than old-school baking. By combining ready dough with your own tasty filling, you score that next-level bite without working bakery magic.
I stumbled on this idea when life got wild and I needed dinner fast, but wanted more than the usual. Tried a bunch of fillings and ways to cook 'em, but chicken alfredo plus the air fryer totally won the family over. Now, it's a regular request—my crew loves how tasty and handy they are, whether we're at the table or snacking on the couch for movie night.
Unbeatable Ingredients
- Pizza dough: This is your base—it stretches just right and is easy to handle. Store-bought dough saves so much time and always turns out great.
- Alfredo sauce: Gives that rich, creamy taste that brings all the stuff together. Grab a good jar or mix up your own if you can for extra flavor.
- Three-cheese blend: A tasty mashup of mozzarella for stretch, ricotta for creaminess, and some parmesan for punchy flavor in every bite.
How to Make Them
- Prepping the Air Fryer:
- Turn your air fryer on to 375°F (190°C) and let it warm up for a few minutes so things get crispy right away.
- Making the Filling:
- Grab a bowl and toss in two cups of cooked chicken (shredded), a cup of Alfredo, a cup of shredded mozzarella, half a cup ricotta, plus a quarter cup parmesan. Mix it all up.
- Mixing in Seasonings:
- Sprinkle in a teaspoon of Italian herbs, half a teaspoon garlic powder, a quarter teaspoon salt, and a quarter teaspoon black pepper. Stir to get that flavor everywhere.
- Rolling and Resting Dough:
- Roll out your pizza dough on some flour until it's about a quarter inch thick. Let it chill out for five minutes so it won't snap back on you.
- Splitting Up the Dough:
- Cut the dough into four chunks using a knife or pizza cutter—makes sure they all cook evenly.
- Adding the Filling:
- Spoon about half a cup of chicken mix on one side of each dough piece, leaving room at the edges so you can seal them up.
- Sealing Them Tight:
- Fold the dough over the filling for a half-moon shape. Push the edges down and use a fork to press around the sides and lock it closed.
- Brushing the Tops:
- Brush olive oil on top of each calzone. For even more zing, sprinkle some garlic powder or more Italian seasoning, if you want.
- Loading Into the Basket:
- Pop the calzones in the air fryer basket, making sure each one's got at least half an inch of space all around so the hot air works its magic.
- Cooking and Checking:
- Set a timer for eight minutes. Check at the halfway mark to see how golden they're getting—add a minute or two if they need more color.
- Letting Them Set:
- Put cooked calzones on a rack to cool for a couple minutes so the cheesy goodness stays put when you bite in.
- Serve in Style:
- Dunk 'em in warmed Alfredo and top with extra parmesan and a sprinkle of parsley, if you like.
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My neighbor was skeptical about air-fried calzones until she tasted one at a last-minute dinner at our place. She bit in, found that perfect crispy shell and melty center, and right away wanted to know how I made them. Now, she keeps her teens happy by throwing these together after school—quick, easy, and barely any mess to clean up.
Fast Dinner Fix
These pockets are the ultimate hack for busy evenings. With ready-made dough, you cut out most of the work. The air fryer gets it all done so much faster. Toss on the table and you’ve already got your protein, bread, and creamy sauce—no need to whip up extra sides.
Kid-Approved Swaps
You can mix things up to make the whole family happy. Toss in something spicy, go veggie, or chuck in pepperoni. Since the filling’s wrapped up inside, kids won’t pick stuff out—they get everything in every bite.
Plan-Ahead Perks
If you’re short on time, make a bunch and freeze 'em. When hunger hits, toss frozen calzones in the air fryer with four more minutes tacked on. Way better than store-bought frozen dinners.
Mix It Up
Want to try other fillings? Use pizza sauce and mozzarella for a classic vibe. Try wing sauce and blue cheese for a Buffalo twist. You can even make breakfast versions—scramble up eggs and cheese to stuff inside for a morning treat.
Perfect for Parties
These are awesome at gatherings. Make them ahead, stash them in the fridge, then cook batches when the crew shows up. Since everyone gets their own, nobody needs forks or knives, making for laid-back snacking.
Tasty Combos to Try
Serve with a crisp green salad and tangy vinaigrette—it balances out the rich, cheesy filling. Roasted veggies work great too and don’t need much doing. Put out extra Alfredo or marinara for dipping so folks can really dive in.
New Ways with Leftovers
Got leftover calzones? Heat 'em back up in the air fryer for three or four minutes to get that crunch. Or chop them up—top a salad or stir into pasta for a creamy boost. Makes leftovers way more interesting.
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If there's one thing these air fryer calzones have proved on my foodie adventures, it's that you can have quick meals without losing out on taste. They started out as a time-saver but ended up my go-to for all sorts of occasions. Everyone—from kids who'd rather eat pizza to grownups who love a good meal—gets excited about them. Shows that good flavors and modern gadgets can make life tasty with almost no hassle.
Frequently Asked Questions
- → Can I make these Chicken Alfredo Calzones ahead of time?
- Totally! Put them together, then stash them in the fridge for a day or freeze them raw. If cold, just cook a couple minutes longer. If frozen, you can cook straight from the freezer—drop the heat to 350°F and add 5-7 extra minutes, or let thaw overnight first.
- → Can I bake these calzones in a regular oven instead of an air fryer?
- Of course! Heat your oven to 425°F (220°C). Lay calzones on a baking sheet lined with parchment. Bake for 15 to 18 minutes, or until they’re golden. Put the pan on the bottom rack at first, then move up to the middle for the rest of the bake if you want extra crispiness.
- → What can I use instead of Alfredo sauce?
- If you’re out of Alfredo, try a thick béchamel, blend some cream cheese with a splash of milk, or spoon on pesto for a twist. Or quickly mix your own by warming up butter, heavy cream, and Parmesan on the stove till rich and thick.
- → How do I know when my calzones are done cooking?
- They're good to go when the crust is golden and crunchy, and the bread feels set. Unsure? Carefully open one—if the dough inside isn't sticky or raw, you’re set. If you’ve got a food thermometer, look for at least 160°F in the middle.
- → What sides pair well with Chicken Alfredo Calzones?
- A crisp green salad with Italian dressing cuts through all the richness. Try roasted veg like broccoli or asparagus, garlic knots, or a bowl of light tomato soup. Serve up with extra marinara and maybe some garlicky butter for dipping.