Creamy Chicken Alfredo Calzone

Here is a comprehensive guide to making a Creamy Chicken Alfredo Calzone—a delicious twist on the classic Italian stuffed bread, filled with a rich, creamy chicken Alfredo mixture and lots of melted cheese, all wrapped in a golden, crispy pizza dough.

This calzone takes all the comforting flavors of chicken Alfredo pasta and transforms them into a portable, hand-held meal. The creamy filling, combined with mozzarella and Parmesan, creates an incredibly satisfying dish that’s perfect for dinner, game day, or anytime you’re craving something indulgent.

Ingredients (Makes 2 large calzones, serves 4)

For the Filling:

· 2 cups cooked chicken, shredded or diced (rotisserie chicken works great)
· 1 tablespoon olive oil or butter
· 2 cloves garlic, minced
· 1 cup (240 ml) heavy cream (or half-and-half for a lighter version)
· ½ cup (50g) grated Parmesan cheese
· ½ teaspoon salt (or to taste)
· ¼ teaspoon black pepper
· Pinch of nutmeg (optional, enhances the creamy flavor)
· 1 cup (100g) mozzarella cheese, shredded
· 2 tablespoons fresh parsley, chopped (optional)

For the Calzone Dough and Assembly:

· 1 lb (450g) pizza dough (store-bought or homemade), at room temperature
· All-purpose flour, for dusting
· 1 cup (100g) mozzarella cheese, shredded (for topping inside)
· 1 egg, beaten (for egg wash)
· 1 tablespoon sesame seeds or everything bagel seasoning (optional, for topping)
· Marinara sauce, for serving

Instructions

Part 1: Make the Creamy Chicken Alfredo Filling

Sauté Garlic: In a medium skillet, heat the olive oil or butter over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant. Be careful not to burn it.
Add Cream: Pour in the heavy cream and bring to a gentle simmer. Cook for 2-3 minutes, stirring occasionally, until it thickens slightly.
Add Parmesan: Reduce the heat to low and gradually whisk in the grated Parmesan cheese until the sauce is smooth and creamy. Season with salt, pepper, and a pinch of nutmeg (if using).
Combine with Chicken: Add the cooked chicken to the sauce and stir to coat. Remove from heat and let the mixture cool slightly. Cooling is important—if the filling is too hot, it can make the dough difficult to work with and may cause it to tear.
Add Mozzarella and Parsley: Once slightly cooled, stir in 1 cup of shredded mozzarella and the chopped parsley (if using). Set aside.

Part 2: Assemble the Calzones

Preheat Oven: Preheat your oven to 400°F (200°C) . If you have a pizza stone, place it in the oven to preheat as well. Otherwise, line a baking sheet with parchment paper.
Divide the Dough: On a lightly floured surface, divide the pizza dough into 2 equal portions. (For smaller, individual calzones, you can divide it into 4 portions.)
Roll Out the Dough: Roll each portion into a circle about 8-10 inches in diameter. Try to keep the thickness even, slightly thinner than you would for a pizza.
Add the Filling: Place half of the creamy chicken Alfredo mixture on one half of each dough circle, leaving a 1-inch border around the edge. Sprinkle the remaining 1 cup of mozzarella cheese evenly over the filling on both calzones.
Seal the Calzones: Gently fold the empty half of the dough over the filling to create a half-moon shape. Press the edges together firmly to seal. For a decorative touch, you can crimp the edges with a fork or twist them.
Create Steam Vents: Use a sharp knife to cut 2-3 small slits on the top of each calzone. This allows steam to escape during baking and prevents them from bursting open.

Part 3: Bake the Calzones

Apply Egg Wash: In a small bowl, beat the egg with 1 tablespoon of water. Brush the egg wash over the top of each calzone. This will give them a beautiful golden, shiny crust.
Add Toppings (Optional): If desired, sprinkle sesame seeds or everything bagel seasoning over the egg-washed tops.
Bake: Carefully transfer the calzones to the preheated pizza stone or prepared baking sheet. Bake for 15-20 minutes, or until the crust is golden brown and the filling is hot and bubbly. If you inserted a thermometer into the center, it should read at least 165°F (74°C).
Rest: Remove from the oven and let the calzones rest for 5-10 minutes before serving. This allows the filling to set slightly and prevents burns from the hot cheese.

Part 4: Serve

Serve Warm: Serve the calzones warm with a side of warm marinara sauce for dipping.
Garnish (Optional): Sprinkle with a little fresh parsley or extra Parmesan cheese before serving.

Tips for the Perfect Chicken Alfredo Calzone

· Room Temperature Dough: Make sure your pizza dough is at room temperature before rolling. Cold dough is stiff and difficult to stretch without tearing .
· Don’t Overfill: It’s tempting to pack in as much filling as possible, but overfilling makes it difficult to seal the calzone and increases the risk of it bursting open in the oven .
· Seal Edges Well: Press the edges firmly to create a tight seal. This keeps all the creamy goodness inside where it belongs .
· Steam Vents are Crucial: Don’t skip cutting slits in the top. Without vents, steam builds up inside and can cause the calzone to explode .
· Cool the Filling: Let the Alfredo filling cool slightly before assembling. Hot filling can soften the dough too much, making it sticky and hard to work with .
· Serve with Marinara: The tangy marinara sauce perfectly complements the rich, creamy Alfredo filling. Warm it up for the best experience .

Variations

· Spinach and Artichoke: Add ½ cup of thawed and squeezed-dry frozen spinach and ¼ cup of chopped artichoke hearts to the filling.
· Bacon Ranch: Substitute the Alfredo sauce with ranch dressing and add ½ cup of cooked, crumbled bacon. Use a blend of mozzarella and cheddar cheese.
· Spicy Buffalo: Toss the cooked chicken in buffalo sauce before adding it to the filling. Drizzle with extra buffalo sauce before serving and serve with ranch or blue cheese dressing on the side.
· Mushroom and Swiss: Sauté 8 oz of sliced mushrooms with the garlic and add them to the filling. Use Swiss cheese instead of some of the mozzarella for a different flavor profile.
· Broccoli Alfredo: Add ½ cup of steamed, chopped broccoli to the filling for extra color and nutrition.

Make Ahead and Storage

· Make Ahead: You can assemble the calzones completely, then cover and refrigerate them for up to 24 hours before baking. You may need to add a few minutes to the baking time.
· Leftovers: Store leftover baked calzones in an airtight container in the refrigerator for up to 3 days .
· Reheating: For best results, reheat in a 350°F (175°C) oven or air fryer for 5-10 minutes until warmed through and crispy. The microwave will work but the crust will become soft .
· Freezing: Unbaked calzones can be frozen on a baking sheet, then transferred to a freezer bag. Bake from frozen, adding 10-15 minutes to the baking time.

Enjoy your delicious, creamy, and satisfying Chicken Alfredo Calzone

Leave a Reply Cancel reply