Description
Baked Chicken Alfredo Calzones wrap tender chicken and creamy sauce inside golden, crispy dough that makes your dinner table come alive with comfort. Stuffed with melted cheese and rich flavors, these calzones deliver a satisfying meal that turns an ordinary evening into something special.
Ingredients
Scale
Main Ingredients:
- 2 cups cooked chicken breast, shredded or diced
- 1 cup Alfredo sauce
- 1 ½ cups shredded mozzarella cheese
Dough Ingredients:
- 2 cups all-purpose flour
- ¾ cup warm water
- 2 ¼ teaspoons active dry yeast
- 1 teaspoon sugar
- 1 teaspoon salt
- 1 tablespoon olive oil
Seasoning and Finishing Ingredients:
- ¼ cup grated Parmesan cheese
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- 1 teaspoon minced garlic
- 1 egg, beaten
- 1 tablespoon melted butter
- Salt and black pepper to taste
Instructions
- Activate the yeast by dissolving 2 ¼ teaspoons in ¾ cup warm water at 110°F. Wait 5-10 minutes until the mixture becomes frothy and bubbly.
- Mix 2 cups all-purpose flour, 1 teaspoon sugar, and 1 teaspoon salt into the yeast mixture. Add 1 tablespoon olive oil and knead the dough for 5-7 minutes until it feels smooth and elastic.
- Allow your dough to rise in a covered bowl for 1 hour or until it doubles in size at room temperature.
- Heat your oven to 425°F and line a baking sheet with parchment paper.
- Combine 2 cups shredded chicken, 1 cup Alfredo sauce, 1 ½ cups mozzarella, ¼ cup Parmesan, 1 teaspoon garlic powder, and 1 teaspoon Italian seasoning in a mixing bowl.
- Divide the dough into 4-6 equal sections and roll each into a 6-8 inch circle.
- Spoon filling onto one half of each dough circle, leaving a ½-inch border around the edge.
- Fold the dough over the filling, press edges together firmly, and crimp with a fork to seal completely.
- Brush each calzone with 1 beaten egg and place on the prepared baking sheet.
- Bake at 425°F for 15-20 minutes until the surface turns golden brown.
- Remove from oven and brush with 1 tablespoon melted butter and 1 teaspoon minced garlic if desired.
- Let calzones rest for 5 minutes before serving to allow filling to set.
Notes
- Use freshly shredded chicken for the best flavor and texture, avoiding pre-packaged or canned options.
- Roll the dough thin to ensure a crispy exterior and prevent a doughy, undercooked center.
- Seal calzone edges completely to prevent filling from leaking during baking, using a fork to create a tight crimp.
- For a gluten-free version, substitute pizza dough with cauliflower crust or gluten-free premade dough.
- Prep Time: 1 hour 15-22 minutes
- Cook Time: 15-20 minutes
- Category: Baked
- Method: Baking
- Cuisine: Italian-American
Nutrition
- Serving Size: 3
- Calories: 644 kcal
- Sugar: 2 g
- Sodium: 870 mg
- Fat: 27 g
- Saturated Fat: 11 g
- Unsaturated Fat: 14 g
- Trans Fat: 0.3 g
- Carbohydrates: 44 g
- Fiber: 2 g
- Protein: 56 g
- Cholesterol: 150 mg