Crispy Cheesy Chicken Alfredo Calzones (Printable)
Golden air-fried calzones filled with chicken, Alfredo, mozzarella and Parmesan—crispy outside, gooey inside.
# What You'll Need:
→ For the Dough
01 - 1 pound pizza dough, either store-bought or homemade
→ For the 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
→ For Assembly
10 - 1 large 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 sections. Roll each portion into a circle about 6 inches in diameter on a lightly floured surface.
03 - In a mixing bowl, combine cooked chicken, mozzarella, Parmesan, Alfredo sauce, baby spinach if using, minced garlic, Italian seasoning, salt, and black pepper. Mix thoroughly.
04 - Distribute one-fourth of the filling onto half of each dough circle, leaving a 1/2-inch border at the edge.
05 - Sprinkle cheddar cheese over filling for additional crispiness, if desired.
06 - Fold dough over filling to create a half-moon shape. Firmly pinch the edges to seal, then use a fork to crimp for extra security.
07 - Brush tops of calzones with beaten egg, then lightly drizzle or brush with olive oil.
08 - Place calzones in the air fryer basket in a single layer. Cook in batches if needed to avoid overcrowding.
09 - Air fry at 360°F for 12 to 15 minutes, until calzones are golden and the crust is crisp.
10 - Allow calzones to cool for 2 to 3 minutes before serving to ensure optimal texture.
# Expert Advice:
01 -
- You get the kind of crisp, golden crust that feels like it came from your favorite pizzeria without firing up the oven.
- It’s honestly faster to make than you’d ever guess, especially when you use leftover or rotisserie chicken.
02 -
- Calzones with thinly rolled dough crisp best—too thick and the inside can go doughy.
- Cramming too much filling in makes them harder to seal and more likely to leak.
03 -
- A little patience letting the calzones cool saves your mouth from molten cheese burns—it’s tempting, I know.
- Brushing a bit of garlic-infused oil on top before air frying brings big flavor without effort.