Baked Chicken Alfredo Calzones

Here is a detailed, step-by-step recipe for Baked Chicken Alfredo Calzones. Makes 4 large calzones.

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Ingredients

Dough

• 1 lb pizza dough (store-bought or homemade)

• 1 tablespoon olive oil (for brushing)

Filling

• 2 cups cooked chicken breast, shredded or diced

• 1 cup ricotta cheese

• 1 1/2 cups shredded mozzarella cheese

• 1/2 cup grated Parmesan cheese

• 1 cup thick Alfredo sauce (store-bought or homemade)

• 1/2 teaspoon garlic powder

• 1/2 teaspoon Italian seasoning

• 1/4 teaspoon black pepper

• 1/2 cup cooked spinach (well-drained), optional

Egg Wash

• 1 egg

• 1 tablespoon water

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Step 1: Prepare the Filling

1. In a large mixing bowl, combine:

   • Cooked chicken

   • Ricotta cheese

   • 1 cup mozzarella (reserve 1/2 cup for topping if desired)

   • Parmesan

   • Alfredo sauce

   • Garlic powder

   • Italian seasoning

   • Black pepper

   • Spinach (if using)

2. Mix until fully combined.

3. The mixture should be thick, not runny. If too loose, add a little more mozzarella or Parmesan.

Set aside.

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Step 2: Preheat Oven

1. Preheat oven to 400°F (200°C).

2. Line a baking sheet with parchment paper.

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Step 3: Divide and Roll Dough

1. Divide pizza dough into 4 equal portions.

2. On a lightly floured surface, roll each portion into a 7–8 inch circle.

3. Keep thickness even, about 1/4 inch thick.

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Step 4: Fill the Calzones

1. Spoon filling onto one half of each dough circle, leaving a 1-inch border around the edge.

2. Do not overfill; about 3/4 to 1 cup filling per calzone is ideal.

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Step 5: Seal the Calzones

1. Fold the empty half of dough over the filling to form a half-moon shape.

2. Press edges together firmly.

3. Crimp edges using a fork or fold and pinch to seal tightly.

Proper sealing prevents leaks.

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Step 6: Add Vent and Egg Wash

1. Transfer calzones to prepared baking sheet.

2. Cut 2–3 small slits on top of each to allow steam to escape.

3. Whisk egg and water together.

4. Brush egg wash over tops.

5. Lightly brush with olive oil if desired for extra browning.

Optional: Sprinkle extra mozzarella on top.

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Step 7: Bake

1. Bake for 18–25 minutes.

2. Calzones are done when:

   • Golden brown on top

   • Bottom is crisp

   • Internal temperature reaches at least 165°F

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Step 8: Rest Before Serving

1. Let rest 5–10 minutes before cutting.
   The filling will be very hot and needs time to set.

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Optional Variations

• Add cooked bacon for smoky flavor.

• Add sautéed mushrooms.

• Add red pepper flakes for heat.

• Substitute grilled chicken for deeper flavor.

• Use homemade Alfredo for richer taste.

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Make-Ahead and Storage

• Refrigerate baked calzones up to 3 days.

• Reheat in oven at 350°F for 10–15 minutes.

• Freeze unbaked calzones tightly wrapped for up to 2 months. Bake from frozen at 375°F for 30–35 minutes.