Chicken Alfredo Calzones (Print Version)
Golden half-moon pastries stuffed with tender chicken, creamy Alfredo sauce and Italian herbs for a satisfying meal.
# Ingredients:
→ Dough
01 -
450 g pizza dough
02 -
Flour, for dusting
→ Filling
03 -
1 cup cooked chicken breast, shredded
04 -
1 cup Alfredo sauce
05 -
1 cup mozzarella cheese, shredded
06 -
¼ cup Parmesan cheese, grated
07 -
1 teaspoon garlic powder
08 -
1 teaspoon Italian seasoning
09 -
¼ cup fresh spinach, chopped
→ Finishing
10 -
1 egg, beaten (for egg wash)
11 -
Olive oil, for brushing
# Steps:
01 -
Preheat oven to 200°C. Line a large baking sheet with parchment paper.
02 -
Lightly flour your work surface. Divide the pizza dough into four equal portions and roll each into a 20 cm circle.
03 -
In a large mixing bowl, combine shredded chicken, Alfredo sauce, mozzarella, Parmesan, garlic powder, Italian seasoning, and spinach. Stir until ingredients are evenly coated.
04 -
Spoon a generous portion of filling onto one half of each dough circle, leaving a small border around the edge.
05 -
Fold the dough over to form a half-moon shape. Press edges together firmly, then crimp with a fork to seal completely.
06 -
Transfer calzones to the prepared baking sheet. Brush tops with beaten egg for a golden finish. Cut a small slit in the top of each calzone to allow steam to escape.
07 -
Bake for 20-25 minutes, or until calzones are golden brown and the filling is hot and bubbly.
08 -
Allow calzones to cool for 5 minutes before serving, as the filling will be extremely hot.
# Notes:
01 -
These calzones can be assembled ahead of time and refrigerated for up to 24 hours before baking.
02 -
For extra flavor, brush the tops with garlic butter after baking.