Baked Chicken Alfredo Calzones

Baked Chicken Alfredo calzones bring together all the best parts of comfort food with the irresistible combination of creamy Alfredo sauce, tender chicken, and gooey cheese tucked inside golden pizza dough. They are perfect when you are craving a creamy pasta night but want something everyone can eat with their hands These always disappear instantly at my house after just one bite nobody can resist going back for seconds

I remember the first time I baked these for a weekend movie night and they vanished from the tray so fast even my picky eaters raved The leftovers if you have any taste even better the next day

Ingredients

• Pizza dough: This is the heart of the calzone Choose a high quality fresh dough from the bakery section if you do not make your own
• Cooked chicken breast: Shredded rotisserie or leftover grilled chicken both work well Look for moist chicken for best results
• Alfredo sauce: Jarred or homemade Choose a brand you enjoy with a creamy smooth consistency
• Mozzarella cheese: Opt for whole milk mozzarella for the best melt and flavor Freshly shredding the cheese gives a better texture
• Parmesan cheese: Grated cheese adds a sharp salty zing Look for aged parmesan with a nutty aroma if possible
• Garlic powder: Convenient for flavor Choose one with no added fillers for pure taste
• Italian seasoning: A herb blend of oregano basil and thyme adds warmth and depth Use a good quality dry blend or mix your own
• Fresh spinach: Chopped spinach brings a little freshness and color to the filling Pick crisp vibrant green leaves
• Egg: Beaten for egg wash This ensures the tops bake up glossy and beautifully golden
• Flour: Just enough for dusting to prevent sticking All purpose flour is all you need here
• Olive oil: For brushing on the finished calzones Extra virgin olive oil works best for aroma and flavor

Step-by-Step Instructions

Make the Dough Circles:

Gently divide pizza dough into four equal pieces on a lightly floured surface Carefully roll each one into an even circle about eight inches across Try for consistent thickness to ensure even baking

Prepare the Filling Mixture:

In a mixing bowl combine shredded cooked chicken Alfredo sauce mozzarella parmesan garlic powder Italian seasoning and chopped spinach Mix until well combined so every bite has plenty of flavor

Fill and Shape the Calzones:

Spoon a generous mound of filling onto one half of each dough circle Leave a clear border around the edges so you can seal the calzone securely

Seal the Edges:

Fold the dough over the filling to make a half moon shape Firmly press the edges together then use the tines of a fork to crimp all along the seam This keeps the cheese from oozing out during baking

Transfer and Finish:

Gently set the assembled calzones onto a parchmentlined baking sheet Brush the tops with beaten egg for sheen and browning

Vent and Bake:

With a sharp knife make a small slit on top of each calzone This lets steam escape so the dough bakes up crisp Place in a preheated 400 degree oven

Bake Until Golden:

Bake calzones for twenty to twenty five minutes Check that the tops and bottoms are golden brown and the dough is fully cooked

Cool and Serve:

Let the calzones rest for a few minutes on the tray before serving so the filling sets and you avoid burnt tongues

Pin

One of my favorite parts is sneaking more spinach into the filling No one ever guesses and it gives the calzones a lovely green dotting My kids once insisted these were magic pockets and that memory makes this recipe extra dear to me

Storage Tips

These calzones store beautifully in the fridge for up to three days Reheat in a toaster oven or standard oven for a crisp crust again They also freeze well individually wrapped Just defrost and warm through to enjoy freshbaked flavor any time

Ingredient Substitutions

You can swap out the chicken for leftover turkey or even cooked sausage Try ricotta cheese for half of the mozzarella if you want extra creaminess For a vegetarian version load up with extra mushrooms peppers or even artichoke hearts and sun dried tomatoes

Serving Suggestions

Serve these with a crisp green salad dressed with vinaigrette The freshness balances out the creamy filling Roasted veggies like broccoli or asparagus make great sides too And if you want a truly indulgent meal add garlic bread on the side

Cultural and Historical Context

A calzone is originally an Italian street food from Naples but this Americanized twist borrows all the best things about Chicken Alfredo This fusion creates a delicious portable meal that feels both Italian and classic American comfort food

Recipe Questions & Answers

→ What dough works best for calzones?

Pizza dough is ideal for calzones due to its elasticity and texture, creating a chewy yet tender crust when baked.

→ Can I use store-bought Alfredo sauce?

Yes, quality store-bought Alfredo sauce saves time and still provides a creamy, flavorful filling.

→ How can I make these calzones vegetarian?

Omit the chicken and boost the filling with mushrooms, bell peppers, or artichoke hearts for a meatless option.

→ Are other cheeses suitable besides mozzarella?

Cheeses like provolone or fontina melt beautifully and can add unique flavor to the calzone filling.

→ What can I serve with these calzones?

A fresh green salad, roasted vegetables, or garlic bread pairs wonderfully to balance the cheesy filling.

→ What's the best way to ensure calzones seal well?

Press the dough edges together and crimp firmly with a fork to keep all that creamy filling inside during baking.