The moment I pulled these bubbling, golden-brown calzones from my oven, the entire kitchen filled with the most incredible smell—garlicky, buttery, and rich with the scent of toasted cheese and baked dough. I knew right then this recipe was a keeper. It’s that perfect marriage of comforting chicken alfredo and a handheld, crispy-on-the-outside, gooey-on-the-inside package. I love this recipe because it feels indulgent and special, but is honestly approachable enough for a weeknight. Trust me, once you make these, you’ll understand why they’ve become a regular request in my home.
Ingredients
- 2 cups cooked shredded chicken
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1 cup shredded mozzarella cheese
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 pound pizza dough (store-bought or homemade)
- 2 tablespoons melted butter (for brushing)
- 1/2 cup marinara sauce, for serving (optional)
Now, let’s talk ingredients. I can’t stress enough—don’t skip the real, freshly grated Parmesan. The pre-shaken stuff in a canister just doesn’t melt the same way or deliver that deep, nutty flavor. For the chicken, a rotisserie chicken is my absolute go-to for ease and flavor; it’s a huge time-saver. As for the heavy cream, its richness is what creates that classic, luxurious Alfredo sauce texture. I’ve tried with half-and-half in a pinch, but the sauce doesn’t thicken up as beautifully. And that pizza dough? Let it sit out on the counter for a full hour before you start. A room-temperature dough is infinitely easier to stretch and shape without it snapping back.
Equipment Needed
- Rolling Pin
- Baking Sheet
- Parchment Paper
- Medium Saucepan
- Mixing Bowls
- Pastry Brush
- Sharp Knife or Pizza Cutter
You don’t need any fancy gadgets here, which is part of the charm. The rolling pin is essential for getting that dough thin and even. If you don’t have one, a clean wine bottle works in a pinch! I am a firm believer in lining that baking sheet with parchment paper. I learned the hard way when a bit of cheese leaked out and fused a calzone to the pan—cleanup was a nightmare. The pastry brush is for that final buttery glaze, which might seem like a small step, but it’s what gives the crust that gorgeous, golden color and a subtle richness you can actually taste.
Step-by-Step Instructions
First, get your filling ready. In a medium saucepan over medium-low heat, I combine the heavy cream and Parmesan cheese. I stir it almost constantly until the cheese melts and the sauce thickens just enough to coat the back of a spoon—this usually takes about 5 minutes. It will look a little thin at first, but have faith; it thickens as it cools. I then take it off the heat and stir in the shredded chicken, mozzarella, garlic powder, salt, and pepper. Let this mixture cool while you work on the dough. A hot filling will make the dough soggy and hard to handle, so I sometimes pop the bowl in the fridge for 10 minutes to speed things up.
While the filling cools, I preheat my oven to 400°F (200°C) and line my baking sheet. I divide the pizza dough into four equal balls. On a lightly floured surface, I roll each ball into an 8-inch circle. The key here is to get the center thin, but leave a little extra thickness at the edges to make a good seal. I’ve found that if the entire circle is rolled too thin, you risk a blowout in the oven. Spoon a generous amount of the chicken alfredo mixture onto one half of each circle, leaving about a 1-inch border. Then, I fold the bare half of the dough over the filling, bring the edges together, and crimp them tightly with my fingers, then go over it again with the tines of a fork to double-seal it. This is non-negotiable—a good seal keeps all that creamy goodness inside.
I place the sealed calzones on the prepared baking sheet and use a sharp knife to cut three small slits in the top of each one. This is your steam vent, and it’s crucial! I forgot this step once, and my calzone puffed up like a football before sadly deflating. Brush the tops generously with the melted butter—this is what gives you that beautiful, glossy, golden crust. Bake for 18-22 minutes, until they are deeply golden brown all over. Let them rest for at least 5 minutes after baking. I know it’s tempting to dive right in, but that rest time allows the filling to set just slightly so it doesn’t immediately rush out when you take your first bite.(See the next page below to continue…)