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Crispy Cheesy Chicken Alfredo Calzones

These calzones feature a rich, creamy chicken Alfredo filling enclosed in a crispy pizza dough shell, perfect for a weeknight dinner or entertaining guests.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 4 calzones
Course: Dinner, Main Course
Cuisine: American, Italian
Calories: 450
Ingredients Method Notes

Ingredients
  

For the Dough
  • 1 lb store-bought pizza dough (room temperature) or homemade if you prefer
  • 2 tbsp all-purpose flour for dusting the work surface
  • 1 tbsp olive oil for brushing the calzone tops
For the Alfredo Filling
  • 2 tbsp unsalted butter
  • 3 cloves garlic, minced
  • 1 cup heavy cream
  • 0.75 cup freshly grated Parmesan cheese
  • 0.5 tsp salt
  • 0.25 tsp black pepper
  • 0.25 tsp garlic powder
  • Pinch nutmeg optional but adds depth
For the Chicken and Cheese
  • 2 cups cooked chicken breast, shredded or diced (rotisserie chicken works perfectly)
  • 1.5 cups shredded mozzarella cheese
  • 0.5 cup shredded provolone cheese
  • 0.25 cup freshly grated Parmesan for inside the calzone
For the Egg Wash and Finishing
  • 1 large egg, beaten
  • 1 tbsp water
  • 1 tsp garlic powder for sprinkling on top
  • 1 tsp dried Italian seasoning for sprinkling on top
  • Extra Parmesan for finishing
For Dipping
  • Extra Alfredo sauce or marinara sauce for serving alongside

Method
 

Preparation
  1. Bring the store-bought pizza dough to room temperature by taking it out of the refrigerator at least 30 minutes before use.
  2. Preheat your oven to 425 degrees Fahrenheit.
Making the Alfredo Sauce
  1. Melt the unsalted butter in a medium saucepan over medium heat and add the minced garlic, cooking until fragrant.
  2. Pour in the heavy cream and bring to a gentle simmer, then gradually mix in the Parmesan cheese, salt, black pepper, garlic powder, and optional nutmeg until smooth.
  3. Remove from heat and let it cool for 5 minutes.
Preparing the Filling
  1. In a large mixing bowl, combine the shredded chicken with the Alfredo sauce and mix until coated.
  2. Add the mozzarella, provolone, and 0.25 cup of Parmesan cheese, gently folding until evenly mixed.
Dividing and Shaping the Dough
  1. Lightly flour a surface and divide the pizza dough into 4 equal portions.
  2. Roll each portion into a circle about 8 to 9 inches in diameter.
Filling and Folding the Calzones
  1. Spoon one quarter of the chicken Alfredo filling onto one half of the dough circle, leaving a border.
  2. Fold the other half over, press the edges together, and crimp tightly with a fork.
  3. Cut small slits on the top of each calzone for steam vents.
Applying the Egg Wash and Baking
  1. Brush each calzone with the egg wash and sprinkle with garlic powder and Italian seasoning.
  2. Bake in the preheated oven for 18 to 20 minutes until golden brown.
Serving
  1. Let the calzones rest for 5 minutes before serving with warm Alfredo or marinara sauce.

Notes

Always rest the dough at room temperature, cool the sauce before mixing, and crimp edges firmly. Use egg wash for a golden crust.