Variations & Customizations
The beauty of this recipe is its flexibility. I’ve made a fantastic veggie version by replacing the chicken with about 2 cups of sautéed spinach and mushrooms (be sure to squeeze all the water out of the spinach first!). For a little heat, I’ll add a pinch of red pepper flakes to the alfredo sauce or mix some chopped pepperoni into the filling alongside the chicken. It’s like an inside-out pizza and absolutely delicious.
You can also play with the cheeses. While mozzarella and Parmesan are the classic base, adding a few tablespoons of creamy ricotta to the mixture creates an even more luxurious texture. I’ve also used a blend of Italian cheeses from the grocery store with great success. For the dough, a whole-wheat pizza dough adds a nice, nutty flavor that works really well with the creamy filling.
How to Store, Freeze & Reheat
To store leftovers, I let the calzones cool completely, then wrap each one individually in aluminum foil and place them in an airtight container in the fridge. They’ll keep well for up to 3 days. To reheat, I never use the microwave—it makes the crust soggy. Instead, I unwrap them and place them directly on the oven rack (with a sheet below to catch drips) at 350°F for about 10-15 minutes, until the filling is hot and the crust is crisp again.
For freezing, these are a lifesaver! After assembling and brushing with butter (but before baking), I place them on a parchment-lined tray and flash-freeze for about 2 hours until solid. Then, I transfer them to a freezer bag. You can bake them straight from frozen; just add 5-10 extra minutes to the baking time. Having a few of these waiting in the freezer has saved me on more than one busy weeknight.
FAQ Section
Can I make these ahead of time?
Absolutely, and I do it often! You can prepare the filling up to two days in advance and keep it covered in the fridge. The dough can also be made ahead. On the day you want to bake, just let the filling come to room temperature for a bit and assemble as directed. This makes putting dinner together so quick and easy.
My sauce seemed thin. What did I do wrong?
This happened to me once when I had the heat too high. If the cream simmers or boils, it can sometimes separate or not thicken properly. Keep it on a gentle, medium-low heat and be patient. Also, ensure you’re using real Parmesan, not a shelf-stable powder, as the melting proteins in real cheese are key to the sauce texture. If it’s still a bit thin after cooling, an extra handful of cheese will help thicken it up.
Can I use a different type of dough?
Yes, with some adjustments. I’ve used crescent roll dough in a pinch for a super-quick version—just press the seams together to form rectangles. The bake time will be shorter, so watch them closely. Homemade dough is wonderful, but a good-quality store-bought dough is my regular go-to for convenience. Just avoid doughs labeled as “thin crust,” as they can be trickier to work with for this application.
Conclusion
There you have it—my go-to recipe for the most satisfying, creamy, and utterly delicious Chicken Alfredo Calzones. From the moment you smell them baking to that first perfect, cheesy bite, they’re a true joy to make and eat. I hope you love making them as much as I do, and that they bring a little bit of that cozy, homemade Italian restaurant magic right into your kitchen. Happy cooking