Crispy Cheesy Chicken Alfredo Calzones (Printable)
Golden calzones stuffed with chicken, creamy Alfredo and melty cheeses, air-fried for a crisp finish.
# What You'll Need:
→ Dough
01 - 1 pound pizza dough, store-bought or homemade
→ 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
→ Assembly
10 - 1 egg, beaten
11 - 2 tablespoons olive oil
12 - 1/2 cup shredded cheddar cheese (optional, for extra crispiness)
# Directions:
01 - Preheat air fryer to 360°F for 5 minutes.
02 - Divide pizza dough into 4 equal pieces. Roll each piece into a 6-inch circle on a lightly floured surface.
03 - In a mixing bowl, mix chicken, mozzarella, Parmesan, Alfredo sauce, spinach (if using), garlic, Italian seasoning, salt, and pepper until evenly combined.
04 - Spoon one-fourth of the filling onto half of each dough circle, leaving a 1/2-inch margin at the edge.
05 - If desired, sprinkle shredded cheddar cheese over the filling for added crispiness.
06 - Fold each dough circle over the filling to create a half-moon. Pinch edges firmly to seal and use a fork to crimp for a secure closure.
07 - Brush the tops of calzones lightly with beaten egg and brush or drizzle with olive oil for extra crispiness.
08 - Place calzones in the air fryer basket in a single layer. Work in batches if needed to avoid overcrowding.
09 - Air fry at 360°F for 12 to 15 minutes until the calzones are golden brown and crisp.
10 - Allow calzones to cool for 2 to 3 minutes before plating and serving.
# Expert Tips:
01 -
- There’s a thrill watching each calzone puff up to golden perfection in the air fryer—no oven fuss or flipping required.
- Each bite delivers a perfect balance: creamy Alfredo, juicy chicken, spinach (if you like) and two kinds of melty cheese—all wrapped in a shatteringly crisp crust.
02 -
- If you rush sealing the edges, the cheese will ooze out into the fryer—so take your time on the crimps.
- I learned the hard way not to overcrowd the basket; the calzones need a little breathing room to crisp properly.
03 -
- Always check for holes in the dough before sealing; patching with a small scrap saves cleanup later.
- A little sprinkle of cheddar on the crust gives you unbeatable golden crunch.