Effortless Chicken Alfredo Calzones (Print Version)
# Ingredients:
→ Calzone Ingredients
01 -
1 lb pizza dough, homemade or store-bought
02 -
1 cup chicken, cooked and shredded into soft strips
03 -
1 cup creamy Alfredo sauce
04 -
1 cup mozzarella cheese, shredded fresh
05 -
1/2 cup smooth ricotta cheese
06 -
1/4 cup Parmesan cheese, freshly shaved
07 -
1 tsp of Italian herb mix
08 -
1/2 tsp garlic powder
09 -
1 egg, whisked for a glossy crust
→ Optional Dip
10 -
Marinara sauce, served warm
# Instructions:
01 -
Cut your pizza dough evenly into 4 portions. Roll each piece into a flat round about 6 inches wide on a floured counter. This forms the base for all your yummy filling.
02 -
Grab a medium-sized bowl and stir together the shredded chicken, Alfredo sauce, ricotta cheese, mozzarella, Parmesan, garlic powder, and Italian herb blend. Mix until everything looks uniform and creamy.
03 -
Scoop 2-3 big spoonfuls of filling onto one side of each dough piece. Leave a small edge around for sealing. Carefully flip the plain side over to close into a half-circle, keeping the filling inside.
04 -
Press the edges tightly together with your fingers, then use a fork to crimp the border. This ensures nothing leaks out when they cook.
05 -
Using a pastry brush, lightly coat the top of each calzone with your beaten egg. This makes them look extra golden and shiny once cooked.
06 -
Preheat your air fryer to 375°F (190°C). Lay your calzones in the basket, leaving space around each one for air circulation. Cook for 10 to 12 minutes until they crisp up and turn golden. If needed, air fry in batches.
07 -
Let the calzones cool for a few minutes to avoid burning yourself and to let the filling firm up. Serve warm, alongside marinara sauce for dipping if you like!
# Notes:
01 -
Sprinkle extra Italian seasoning over the calzones before cooking for added flavor.
02 -
You can get creative by tossing in extras like sauteed mushrooms or cooked spinach.
03 -
Seal those edges firmly so the filling doesn't spill out while they're cooking!