A comforting, portable meal that combines creamy Alfredo sauce, tender chicken, and three cheeses inside a crispy golden crust. Perfect for dinner, meal prep, or a crowd-pleasing snack.
Ingredients
For the Dough *(or use 1 lb store-bought pizza dough)*
-
1 cup warm water (110°F/43°C)
-
2¼ tsp (1 packet) active dry yeast
-
1 tsp sugar
-
2½–3 cups all-purpose flour
-
1 tsp salt
-
2 tbsp olive oil
For the Filling
-
2 cups cooked shredded chicken (rotisserie works great)
-
1 cup whole milk ricotta cheese
-
1½ cups shredded mozzarella
-
½ cup grated Parmesan cheese
-
¾ cup prepared Alfredo sauce (plus extra for dipping)
-
1 tsp garlic powder
-
½ tsp dried oregano or Italian seasoning
-
¼ tsp black pepper
-
¼ tsp salt (adjust to taste)
-
1 egg (beaten, for egg wash)
Optional Add-Ins
-
½ cup chopped fresh spinach
-
¼ cup cooked and crumbled bacon
-
¼ cup sautéed mushrooms or onions
-
¼ cup sun-dried tomatoes, chopped
Step-by-Step Instructions
1. Prepare the Dough (skip if using store-bought)
-
In a large bowl, combine warm water, yeast, and sugar. Let sit for 5–10 minutes until foamy.
-
Add 2½ cups flour, salt, and olive oil. Stir until a shaggy dough forms.
-
Knead on a floured surface for 5–7 minutes, adding more flour as needed, until smooth and elastic.
-
Place in a greased bowl, cover, and let rise in a warm place until doubled (about 1 hour).
2. Make the Filling
-
In a large mixing bowl, combine shredded chicken, ricotta, mozzarella, Parmesan, Alfredo sauce, garlic powder, oregano, pepper, and salt. Mix well.
-
If using optional add-ins, fold them in now.
3. Assemble the Calzones
-
Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
-
Punch down risen dough and divide into 4 equal pieces. Roll each into a ball.
-
On a floured surface, roll one ball into an 8–9 inch circle.
-
Place ¼ of the filling on one half of the circle, leaving a 1-inch border.
-
Fold the other half over the filling to create a half-moon shape. Press edges to seal, then crimp with a fork.
-
Transfer to the baking sheet. Cut 2–3 small slits in the top of each calzone to allow steam to escape.
-
Brush tops generously with beaten egg wash.
4. Bake
-
Bake for 20–25 minutes, until the crust is deep golden brown.
-
Let cool for 5–10 minutes before serving—filling will be very hot.
Serving Suggestions
-
Serve with extra warmed Alfredo sauce or marinara for dipping.
-
Pair with a simple side salad tossed with Italian dressing.
-
Great for packed lunches—they reheat well in an air fryer or oven.
Helpful Tips & Variations
-
Avoid Sogginess: If your chicken or add-ins are moist, pat them dry before mixing into the filling.
-
Seal Tightly: A good seal prevents cheese from leaking. The egg wash also helps bind edges.
-
Make Ahead: Assemble uncooked calzones, freeze on a tray until solid, then store in a freezer bag. Bake from frozen, adding 5–10 extra minutes.
-
Vegetarian Option: Replace chicken with sautéed mushrooms, spinach, and artichoke hearts.
-
Flavor Boost: Add a pinch of nutmeg or red pepper flakes to the filling.
Storage & Reheating
-
Refrigerator: Store in an airtight container for up to 3 days.
-
Freezer: Wrap individually and freeze for up to 2 months.
-
Reheat: Bake at 375°F (190°C) for 10–15 minutes, or air fry at 375°F for 5–8 minutes, until heated through and crispy.
Enjoy your homemade calzones—crispy outside, creamy inside, and packed with flavor!