Pro Tips for Best Results
Letting your filled calzones rest for those 5 minutes after baking is my number one tip. I was too eager the first time I made them, and the first bite resulted in a geyser of hot, delicious filling that burned my mouth. That short wait makes all the difference for a manageable, enjoyable eating experience. Also, don’t be shy with the seasoning in your filling. Taste the chicken mixture before you start assembling. Because you’re wrapping it in dough, the flavors need to be a touch bolder than you think.
I tested the dough thickness three different ways. Rolling it too thick gave me a bready, doughy end result where the filling got lost. Rolling it too thin led to leaks. The sweet spot is about 1/8-inch thick in the center, slightly thicker at the edges. And when you’re crimping, really put some muscle into it. Press firmly with the fork to ensure those layers are fused together. A flimsy crimp is the fastest route to an oven-floor cheese spill.
Finally, that butter brush before baking is not just for looks. I tried skipping it once, and the crust was pale and a bit tough. The butter helps it brown evenly and adds a lovely flavor. For an extra touch, I sometimes mix a little minced garlic or a pinch of Italian herbs into the melted butter. It creates a fragrant, restaurant-quality finish that makes the whole house smell amazing.
Common Mistakes to Avoid
The most common mistake I see (and made myself!) is overfilling. It’s so tempting to pack in as much of that delicious chicken alfredo as possible, but it will almost certainly leak out during baking, creating a mess and leaving your calzone sadly empty. Stick to about 3/4 cup of filling per calzone. Another error is not letting the filling cool. If it’s hot when you spoon it onto the dough, it starts to cook the dough immediately, making it sticky, hard to seal, and more likely to tear. A cool filling is a manageable filling.
Also, do not skip cutting those steam vents! I learned this lesson dramatically when one of my calzones inflated like a pillow in the oven. It looked impressive for a moment, then it collapsed into a wrinkled, uneven mess. Those little slits are a simple step that guarantees an even bake and a beautiful, professional-looking finish. They’re quick to do and save you from a baking disappointment.
Serving Suggestions
I love serving these calzones fresh from the oven with a small bowl of warm marinara sauce on the side for dipping. The bright acidity of the tomato cuts through the richness of the alfredo beautifully. For a simple, complete meal, I pair it with a crisp green salad dressed with a lemony vinaigrette. The lightness of the salad is the perfect counterbalance to the hearty, cheesy calzone.
On a casual game night or when we have friends over, I’ll slice each calzone in half and arrange them on a big wooden board for sharing. It’s a fantastic, hands-on food that always feels like a treat. A cold, crisp beer or a glass of Pinot Grigio is my beverage of choice with these—something refreshing to cleanse the palate between those wonderfully rich bites.(See the next page below to continue…)