Chicken Alfredo Calzones (Print Version)
# Ingredients:
→ Alfredo Sauce
01 -
5 tablespoons unsalted butter
02 -
4 cloves garlic, minced
03 -
1 cup heavy cream
04 -
1 teaspoon Italian seasoning
05 -
1 cup freshly grated Parmesan cheese
06 -
1/4 teaspoon salt
07 -
1/8 teaspoon black pepper
→ Calzones
08 -
1 pound pizza dough, store-bought or homemade
09 -
2 cups cooked chicken breast, shredded (about 2 small chicken breasts)
10 -
1 cup shredded mozzarella cheese
11 -
4 tablespoons unsalted butter, softened
12 -
2 teaspoons fresh parsley, chopped
# Instructions:
01 -
In a medium saucepan over medium heat, melt the butter. Add the minced garlic and cook for 1 minute until fragrant. Pour in the heavy cream and Italian seasoning. Let simmer for 2-3 minutes until slightly reduced. Turn heat to low and gradually stir in the Parmesan until melted and smooth. Season with salt and pepper. Set aside to cool slightly while preparing the dough.
02 -
Cut the pizza dough into 4 equal pieces. On a lightly floured surface, use a rolling pin to roll each piece into a 6-inch round, about 1/4 inch thick. Transfer the rolled dough rounds to a parchment-lined baking sheet.
03 -
Spread 1/4 of the Alfredo sauce on one half of each dough round, leaving a 1/2-inch border. Top the sauce with 1/2 cup shredded chicken and 1/4 cup mozzarella. Fold the empty dough half over the filling, pressing and crimping the edges with a fork to seal securely.
04 -
In a small bowl, combine the softened butter and chopped parsley. Use a pastry brush to brush the top of each assembled calzone with the parsley butter.
05 -
Place calzones in an air fryer basket lightly coated with oil or lined with parchment paper. Air fry at 375°F for 8 minutes until the crust is golden brown, flipping halfway through. Brush again with remaining parsley butter.
06 -
Let the calzones cool for 5 minutes before serving. Enjoy with warm marinara sauce for dipping if desired. Leftover calzones can be refrigerated for up to 3 days or frozen for up to 3 months.