This Chicken Alfredo Calzone is a golden, cheesy pocket stuffed with tender chicken, creamy Alfredo sauce, and gooey mozzarella. It’s rich, comforting, and tastes like something you’d order at a restaurant—except it’s homemade and surprisingly easy. Perfect for dinner, game night, or when you want an indulgent meal that feels special.
Servings & Timing:
- Servings: 4 calzones
- Prep Time: 20 minutes
- Cook Time: 18–22 minutes
- Total Time: ~42 minutes
Ingredients List
Dough
- 1 lb (450 g) pizza dough (store-bought or homemade)
- 1 tablespoon olive oil (for brushing)
Filling
- 2 cups cooked chicken breast, shredded or diced
- 1 cup Alfredo sauce
- 1 cup shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- ½ teaspoon garlic powder
- ½ teaspoon Italian seasoning
- ¼ teaspoon black pepper
- ¼ teaspoon salt (optional, to taste)
Optional Add-Ins
- ½ cup sautéed mushrooms
- ½ cup spinach
- ¼ cup chopped sun-dried tomatoes
Topping
- 1 egg, beaten (for egg wash)
- 1 tablespoon grated Parmesan (optional)
- ½ teaspoon dried parsley (optional)
Instructions
-
Preheat Oven
Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper. -
Prepare the Filling
In a bowl, mix chicken, Alfredo sauce, mozzarella, Parmesan, garlic powder, Italian seasoning, salt, and pepper until creamy and well combined.
Stir in mushrooms, spinach, or sun-dried tomatoes if using. -
Shape the Dough
Divide pizza dough into 4 equal portions.
Roll each piece into a 7–8 inch circle. -
Fill & Fold
Spoon filling onto one half of each dough circle, leaving a border around the edges.
Fold dough over to form a half-moon shape.
Press edges together and crimp with a fork to seal tightly. -
Brush & Vent
Brush the tops with beaten egg wash.
Cut 2–3 small slits in the top of each calzone to release steam.
Sprinkle with Parmesan and parsley if desired. -
Bake
Bake for 18–22 minutes, until puffed and golden brown. -
Rest & Serve
Let calzones cool for 5 minutes before serving.
Serve warm with extra Alfredo sauce or marinara for dipping.
Additional Notes
- Best Chicken Option: Rotisserie chicken makes this super fast
- Extra Cheesy: Add more mozzarella inside or sprinkle extra on top
- Dipping Sauce: Alfredo is rich, marinara adds a nice balance
- Storage: Store leftovers in the fridge up to 3 days
- Reheating Tip: Reheat in oven or air fryer to keep crust crispy
Nutrition (Approx. per calzone)
Varies depending on dough and Alfredo sauce brand, but typically:
- Calories: ~500–650
- Protein: ~35–45 g
- Carbs: ~45–60 g
- Fat: ~20–30 g
