Crispy Cheesy Chicken Alfredo Calzones (Printable Version)
Golden air-fryer calzones stuffed with chicken, creamy Alfredo and gooey cheeses, crisped to a golden finish.
# What You'll Need:
→ Dough
01 - 1 lb pizza dough, store-bought or homemade
→ Filling
02 - 7 oz 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 - Preheat air fryer to 360°F for 5 minutes.
02 - Divide pizza dough into 4 equal portions. Roll each piece into a 6-inch circle on a lightly floured surface.
03 - Combine cooked chicken, mozzarella, Parmesan, Alfredo sauce, optional spinach, garlic, Italian seasoning, salt, and pepper in a mixing bowl. Stir until evenly mixed.
04 - Spoon a quarter of the filling onto half of each dough circle, leaving a 1/2-inch margin at the edge.
05 - Sprinkle shredded cheddar cheese over the filling if a cheesier crust is desired.
06 - Fold dough over filling to create a half-moon. Pinch edges to seal, then crimp with a fork for a secure closure.
07 - Brush tops of calzones with beaten egg and drizzle or brush with olive oil for extra crispiness.
08 - Arrange calzones in the air fryer basket in a single layer. Cook in batches if necessary.
09 - Air fry at 360°F for 12 to 15 minutes until golden brown and crisp.
10 - Allow calzones to cool for 2 to 3 minutes before serving.
# Expert Advice:
01 -
- The filling stays creamy inside while the dough gets outrageously crispy in the air fryer—so much less greasy than deep frying.
- It’s ridiculously flexible: swap the cheeses, throw in spinach, or add that leftover chicken from last night. No one will ever know.
02 -
- If your calzones burst, you might’ve overstuffed them—less is more than you think.
- Rubbing Italian seasoning between your palms right before adding unlocks way more flavor than just tossing it in.
03 -
- A light hand with the egg wash prevents sogginess—less is more.
- Sneak a little garlic powder into the egg wash for extra aroma.