Crispy Cheesy Chicken Alfredo Calzones (Printable Version)
Golden, air-fried calzones stuffed with creamy Alfredo, shredded chicken, and melted cheeses—ready in about 40 minutes.
# What You’ll Need:
→ For the Dough
01 - 1 pound pizza dough, store-bought or homemade
→ For the Filling
02 - 7 ounces 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
→ For Assembly
10 - 1 large egg, beaten
11 - 2 tablespoons olive oil
12 - 1/2 cup shredded cheddar cheese, optional
# Directions:
01 - Preheat air fryer to 360°F for 5 minutes.
02 - Cut pizza dough into 4 equal portions. On a lightly floured surface, roll each piece into a 6-inch circle.
03 - In a mixing bowl, combine cooked chicken, mozzarella, Parmesan, Alfredo sauce, spinach (if using), garlic, Italian seasoning, and season with salt and black pepper. Stir until evenly blended.
04 - Spoon one quarter of the filling onto one half of each dough circle, leaving a 1/2-inch edge for sealing.
05 - For extra crispiness, sprinkle a portion of cheddar cheese over the filling before sealing.
06 - Fold dough over filling to form a half-moon. Pinch edges firmly, then crimp with a fork to ensure a tight seal.
07 - Brush each calzone lightly with beaten egg, followed by a thin coat of olive oil.
08 - Place calzones in a single layer in the air fryer basket. Cook in batches if necessary. Air fry at 360°F for 12 to 15 minutes until golden brown and crisp.
09 - Allow calzones to cool for 2 to 3 minutes before serving.
# Quick Tips:
01 -
- Baking these in the air fryer gives you that golden, ultra-crunchy shell in half the time (and you barely need any oil).
- It’s honestly hard to beat the cheese pull when you break one open—and everyone got quiet that first bite, chasing melty mozzarella.
02 -
- Overstuffing the calzones leads to tiny leaks—less is more for a neat, oozy result, as I found out the saucy way.
- Salting lightly is key—once, I forgot how much the Parmesan brought and had to start the filling over when the first try turned out too salty.
03 -
- Chilling the filled calzones for 5 minutes before air frying helps maintain their shape and keeps the filling inside.
- A little olive oil brushed on the basket prevents sticking and gives every side that even crunch.