There’s something magical about biting into a golden, crispy calzone and watching that first ribbon of steam escape, revealing the creamy chicken alfredo filling inside. These Crispy Cheesy Chicken Alfredo Calzones combine the comfort of Italian-American cuisine with the fun of handheld eating—perfect for family dinners, game days, or whenever you’re craving something indulgently satisfying.
I’ve transformed the beloved flavors of chicken alfredo pasta into a portable pocket of joy, where the contrast between the crunchy exterior and the creamy, cheesy interior creates a textural masterpiece. Trust me, once you try these homemade calzones, takeout will never quite measure up again!
Why You’ll Love This
- Make-ahead friendly – Prepare the calzones in advance and bake when ready to serve
- Customizable – Easily adapt with different proteins or vegetables based on what you have on hand
- Kid-approved – The handheld format and familiar flavors make these a hit with the little ones
- Restaurant-quality at home – Achieve that perfect golden crust and creamy filling without leaving your kitchen
- Great for leftovers – They reheat beautifully for lunch the next day
Ingredients
- 1 pound shredded cooked chicken breast
- 1/2 cup Alfredo sauce
- 1 cup shredded mozzarella cheese
- 1/2 cup ricotta cheese
- 1/4 cup grated Parmesan cheese
- 1/2 teaspoon garlic powder
- 1/2 teaspoon Italian seasoning
- Salt and pepper to taste
- 2 store-bought pizza dough rounds
- 1 tablespoon olive oil, for brushing
- Extra Alfredo sauce for dipping
Instructions
- Heat your air fryer to 375°F (190°C) for about 3 minutes.
- In a large bowl, combine the shredded chicken, Alfredo sauce, mozzarella, ricotta, Parmesan, garlic powder, and Italian seasoning. Season with salt and pepper to taste, then mix everything until well combined.
- Roll out each pizza dough round and cut each into 2 equal pieces so you have 4 pieces total.
- Place a generous scoop of chicken mixture onto one half of each dough piece, leaving about 1/2 inch border around the edges. Fold the empty half over the filling to create a half-moon shape. Press and crimp the edges firmly with a fork to seal.
- Lightly brush the tops of each calzone with olive oil. This will help them get that gorgeous golden color.
- Place calzones in the air fryer basket, making sure they don’t overlap (you’ll likely need to cook in batches). Cook for 8-10 minutes until the crust is golden brown and crispy.
- Let the calzones cool for a few minutes before serving. Serve with extra Alfredo sauce on the side for dipping.
Tips & Variations
- Veggie option: Substitute the chicken with sautéed mushrooms, spinach, and bell peppers for a vegetarian version
- Time-saver: Use rotisserie chicken and store-bought alfredo sauce for a quick weeknight meal
- Extra crispy crust: Sprinkle cornmeal on the baking sheet before placing the calzones for additional crunch
- Spicy twist: Add red pepper flakes or diced jalapeños to the filling for a kick of heat
- Make mini calzones: Divide the dough into 8 portions instead of 4 for appetizer-sized portions
- Freezer-friendly: Prepare calzones through step 6, freeze on a baking sheet, then transfer to freezer bags. Bake from frozen, adding 5-7 minutes to the cooking time
Serving Suggestions
These hearty calzones are delicious on their own, but pair wonderfully with a simple side salad dressed with lemon vinaigrette to cut through the richness. For a complete Italian-inspired feast, serve alongside a small bowl of warm marinara sauce for dipping and some roasted garlic broccoli.
If you’re serving these for a casual gathering, consider setting up a calzone bar with different dipping sauces like pesto, ranch, or additional alfredo sauce, allowing everyone to customize their experience.
Notes
- The calzones are done when the crust is golden brown and sounds hollow when tapped
- Store leftovers in an airtight container in the refrigerator for up to 3 days
- Reheat in a 350°F oven for 10 minutes or until heated through for best results
- If the dough springs back while rolling, let it rest for 5 minutes before trying again
FAQs
Can I make these calzones ahead of time?
Yes! You can assemble the calzones up to 24 hours in advance. Keep them covered in the refrigerator and brush with egg wash just before baking.
What if I don’t have ricotta cheese?
You can substitute with cream cheese or simply increase the mozzarella cheese by 1/4 cup. The texture will be slightly different but still delicious.
Can I use a different protein instead of chicken?
Absolutely! Cooked shrimp, Italian sausage, or ham would all work wonderfully in this recipe.
Why did my calzone burst open during baking?
This usually happens when the calzone is overfilled or the edges aren’t sealed properly. Make sure to leave a 1-inch border, seal firmly, and don’t forget to cut a steam vent in the top.
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