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Cheesy Chicken Alfredo Calzones

Cheesy Chicken Alfredo Calzones

These Cheesy Chicken Alfredo Calzones are filled with tender chicken, creamy Alfredo sauce, mozzarella, and Parmesan cheese, all wrapped inside golden pizza dough and baked until perfectly crisp. They're an easy, family-friendly comfort food that's perfect for dinner, game day, or meal prep.
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Prep Time 20 minutes
Cook Time 20 minutes
10 minutes
Total Time 50 minutes
Servings: 4 Calzones
Course: Main Course
Cuisine: American
Calories: 645
Ingredients Method Notes

Ingredients
  

  • For the Calzones
  • 1 lb 450 g pizza dough (store-bought or homemade)
  • 2 cups cooked chicken breast shredded or diced
  • 1½ cups Alfredo sauce
  • 1½ cups shredded mozzarella cheese
  • ½ cup grated Parmesan cheese
  • 1 teaspoon garlic powder
  • ½ teaspoon black pepper
  • ½ teaspoon Italian seasoning
  • 1 tablespoon olive oil
  • For Brushing
  • 1 large egg beaten
  • 1 tablespoon melted butter
  • ½ teaspoon garlic powder
  • 1 tablespoon chopped fresh parsley optional

Method
 

  1. Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper or lightly grease it.
  2. In a large mixing bowl, combine the cooked chicken, Alfredo sauce, mozzarella cheese, Parmesan cheese, garlic powder, black pepper, and Italian seasoning until evenly mixed.
  3. Divide the pizza dough into four equal portions. Roll each portion into a circle about 7–8 inches in diameter on a lightly floured surface.
  4. Spoon the chicken Alfredo filling onto one half of each dough circle, leaving about a 1-inch border around the edges. Avoid overfilling to prevent leaks during baking.
  5. Fold the dough over the filling to form a half-moon shape. Press the edges together firmly, then crimp with a fork to seal completely.
  6. Arrange the calzones on the prepared baking sheet. Brush each with the beaten egg. Mix the melted butter with the garlic powder and brush it over the tops. Sprinkle with chopped parsley if desired.
  7. Bake for 15–18 minutes, or until the calzones are puffed and deep golden brown.
  8. Remove from the oven and let them rest for 5 minutes before serving to allow the filling to set.
  9. Serve warm with extra Alfredo sauce or marinara sauce for dipping if desired.

Notes

  • Rotisserie chicken is an excellent shortcut for this recipe.
  • Use a thick Alfredo sauce to keep the filling creamy without making the dough soggy.
  • Seal the edges well to prevent the filling from leaking during baking.
  • Add cooked bacon, sautéed mushrooms, spinach, or jalapeños for extra flavor.
  • Refrigerate leftovers in an airtight container for up to 3 days.