Baked Chicken Alfredo Calzones
Creamy, cheesy and satisfying—these baked Chicken Alfredo Calzones combine tender shredded chicken, rich Alfredo sauce and gooey mozzarella inside a golden, crisp pizza dough crust. They bake quickly, travel well for meal prep and are ideal for weeknight dinners, game day or casual entertaining. Below you’ll find a fully detailed, SEO-ready recipe with prep timing, troubleshooting, storage guidance and variations so you can make perfect calzones every time.
Note: This recipe assumes the chicken is precooked. If using raw chicken, cook and shred it before assembling calzones. Always ensure chicken reaches a safe internal temperature (165°F / 74°C).
Ingredients
1 pound (450 g) pizza dough (store-bought or homemade), divided into 4 portions
1 cup cooked chicken breast, shredded or finely chopped
1/2 cup Alfredo sauce (store-bought or homemade)
1/4 cup Parmesan cheese, finely grated
1 cup shredded mozzarella cheese, divided
1 teaspoon garlic powder
1 teaspoon Italian seasoning (or 1/2 teaspoon dried oregano + 1/2 teaspoon dried basil)
Salt and freshly ground black pepper, to taste
1 large egg, beaten (for egg wash)
Optional: a pinch of red pepper flakes for heat
Optional: marinara sauce for dipping
Optional garnish: chopped fresh parsley or basil
Instructions
Preheat the oven: Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly oil a rimmed baking tray.
Prepare the filling: In a medium bowl combine the shredded chicken, Alfredo sauce, Parmesan cheese, half of the mozzarella (reserve the other half for stuffing/topping), garlic powder and Italian seasoning. Season with salt and pepper to taste. If the mixture seems very loose, reduce the Alfredo slightly or add a tablespoon of extra Parmesan to thicken. Taste and adjust seasoning.
Roll out the dough: On a lightly floured surface, divide the dough into four equal pieces. Roll each piece into a circle or oval about 6–7 inches (15–18 cm) across. Keep the unused portions covered to prevent drying.
Assemble the calzones: Spoon about 1/4 of the chicken Alfredo filling onto one half of each dough disc, leaving a 1/2–1 inch (1–2 cm) border around the edge. Sprinkle a little of the remaining mozzarella on top of the filling for extra melt.
Seal the edges: Fold the dough over the filling to create a half-moon. Press the edges together firmly and crimp with a fork or use your fingers to create a tight seal. Make a small slit or two in the top of each calzone to vent steam during baking.
Brush and bake: Place calzones on the prepared baking sheet. Brush the tops with beaten egg for a glossy, golden finish. Bake in the preheated oven for 18–22 minutes, or until the crust is deep golden and the filling is hot and bubbling. If tops brown too quickly, tent loosely with foil.
Garnish and rest: Remove from the oven and let calzones rest 4–5 minutes before serving—this allows the filling to set slightly and prevents scalding. Optional: sprinkle with extra Parmesan and chopped parsley or basil. Serve with warm marinara sauce for dipping if desired.
Troubleshooting & consistency tips
Filling too wet: Alfredo sauce varies in thickness. If your filling is very loose, stir in an extra tablespoon of Parmesan or a small handful (1–2 tbsp) of breadcrumbs to absorb moisture. Avoid overfilling the calzones.
Calzones split open: Make sure to seal edges tightly and crimp well. Lightly dampening the edge with water or beaten egg before sealing improves adhesion. Do not overfill; leave the border to seal securely.
Undercooked dough: If the bottom crust is pale after baking, place the tray lower in the oven for the final minutes or bake on a preheated baking stone or inverted baking sheet for more direct heat.
Cheese doesn’t melt evenly: Use shredded or torn fresh mozzarella rather than pre-shredded for better melt and stretch. Allow calzones to rest briefly after baking so residual heat completes melting.
Storage & make-ahead
These calzones are excellent for making ahead and reheating.
Refrigerate: Store cooled calzones in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F (175°C) oven for 8–12 minutes until heated through and crisped.
Freeze: Cool completely, wrap each calzone tightly in plastic wrap and foil, and freeze for up to 2 months. Reheat from frozen in a preheated oven at 350°F (175°C) for 20–25 minutes, or until hot in the center.
Meal prep: Assemble calzones and freeze raw on a tray until firm, then transfer to a bag. Bake from frozen at 400°F (200°C) for 25–30 minutes, tenting with foil if the crust browns too fast.
Why this recipe works
Combining a thickened Alfredo with grated or shredded cheeses creates a cohesive, saucy filling that remains creamy once enclosed. Pre-cooking the chicken ensures even texture and food safety, while the egg wash promotes a crisp, golden crust. Small vents release steam so the crust rises without bursting and the filling heats uniformly.
Variations & serving ideas
Buffalo Chicken Alfredo: Mix 2–3 tablespoons hot sauce into the filling and serve with blue cheese dip.
Vegetarian: Replace chicken with cooked mushrooms, spinach and sun-dried tomatoes for a creamy vegetable calzone.
Herb crust: Mix 1 teaspoon dried Italian herb blend into the dough edge or sprinkle on top before baking for extra aroma.
Smoky flavor: Add 1/4 cup smoked mozzarella or a few drops of liquid smoke to the filling for a smoky twist.
Expert tips
Use room-temperature dough for easier rolling and sealing; chilled dough tears more easily.
Shred chicken finely so it distributes evenly and you get a balanced bite in every mouthful.
Reserve some cheese to sprinkle on top after baking for an attractive finish.
For crispier bottoms, bake on a preheated baking stone or heavy inverted sheet pan.
Conclusion
Baked Chicken Alfredo Calzones are a straightforward, crowd-pleasing meal that marries the comforting flavors of chicken Alfredo with the portability and crispness of calzones. With minimal assembly and versatile options for variations, they are perfect for family dinners, meal prep or entertaining. Follow the tips above to avoid sogginess, ensure a golden crust and enjoy warm, melty calzones every time.
Food safety & allergy notes
Ensure poultry is cooked to a safe internal temperature of 165°F (74°C). This recipe contains dairy and gluten; adapt with gluten-free dough and dairy-free cheese for dietary needs. If you have food allergies, read product labels and substitute as required.
