Chicken Alfredo Calzones Stuffed

This hearty Chicken Alfredo Calzone recipe transforms classic pasta flavors into a portable, golden-baked pocket of comfort food. The combination of creamy Alfredo sauce and tender chicken wrapped in homemade dough creates an impressive meal that's perfect for family dinners or casual entertaining.

I first created these calzones when looking for creative ways to use leftover rotisserie chicken. My family was so impressed with how the creamy filling stayed perfectly contained in the golden crust that this has become our Friday night tradition when we want something special without restaurant prices.

Ingredients

• Active dry yeast: Provides the perfect rise for a chewy yet tender dough texture
• Warm water: At precisely 110°F activates the yeast without killing it
• All purpose flour: Creates the perfect structure while remaining tender
• Rotisserie chicken: Saves significant prep time while adding rich flavor
• Heavy cream: Creates the luxurious base for the Alfredo sauce
• Parmesan cheese: Adds the signature nutty flavor essential to authentic Alfredo
• Mozzarella cheese: Provides the ideal stretchy texture when melted
• Fresh garlic: Adds aromatic depth that powdered versions cannot match
• Italian seasoning: Incorporates multiple herbs in one convenient blend

Step-by-Step Instructions

Prepare the Dough:

Combine yeast with warm water and sugar in a small bowl until it becomes foamy and fragrant after about 5 minutes. This proofing step ensures your yeast is alive and will create a properly risen dough. If no foam appears after 5 minutes, your yeast may be expired and should be replaced.

Mix the Dry Ingredients:

Whisk together flour and salt in a large bowl to evenly distribute the salt throughout the flour. This prevents salt from directly contacting the yeast which could inhibit fermentation. Create a well in the center for adding wet ingredients.

Form the Dough:

Pour the activated yeast mixture and olive oil into the flour well and stir with a wooden spoon until a shaggy dough forms. The dough should be slightly tacky but not sticky. If too dry, add water a tablespoon at a time. If too wet, incorporate additional flour gradually.

Knead to Develop Gluten:

Turn dough onto a lightly floured surface and knead for 5 to 7 minutes until smooth and elastic. The dough should pass the windowpane test where a small piece can be stretched thin enough to see light through without tearing. This indicates proper gluten development.

First Rise:

Place dough in an oiled bowl, turning once to coat all surfaces. Cover with plastic wrap or a damp kitchen towel and allow to rise in a warm, draft free location until doubled in size, approximately 1 to 2 hours. The dough should leave an indentation when gently poked with a finger.

Create Alfredo Sauce:

Melt butter in a medium saucepan over medium heat until foaming subsides. Add minced garlic and cook until fragrant but not browned, about 1 minute. Stir constantly to prevent burning which would create bitterness.

Develop Cream Base:

Pour in heavy cream and bring to a gentle simmer while stirring frequently. The cream should produce small bubbles around the edges but never reach a rolling boil which could cause separation. Reduce heat if bubbling becomes too vigorous.

Add Cheese and Seasonings:

Gradually sprinkle in Parmesan and mozzarella while whisking constantly to ensure smooth incorporation. Add Italian seasoning, salt, and pepper, continuing to simmer until sauce coats the back of a spoon and a line drawn through it maintains its shape. This indicates proper thickness.

Incorporate Chicken:

Fold shredded chicken into the thickened sauce, ensuring each piece is evenly coated. Allow mixture to cook for 2 additional minutes so the chicken absorbs some sauce flavor. Remove from heat and cool slightly before filling calzones to prevent excessive steam inside.

Shape Calzones:

Divide risen dough into four equal portions on a lightly floured surface. Roll each portion into a 6 to 8 inch circle approximately 1/4 inch thick. The shape need not be perfect, but relatively even thickness ensures uniform baking.

Fill and Seal:

Spoon approximately 1/2 cup filling onto one half of each dough circle, leaving a 1 inch border around the edge. Fold the empty half over the filling to create a half moon shape. Press edges firmly together then crimp with fork tines to create a decorative edge and ensure a tight seal.

Bake to Golden Perfection:

Transfer assembled calzones to a parchment lined baking sheet. Brush each with olive oil for a shiny golden crust and sprinkle with additional mozzarella. Bake in a preheated 400°F oven for 18 to 22 minutes until deeply golden brown. Allow to cool for 5 minutes before serving to prevent filling from being too hot.

Save This

My absolute favorite part of this recipe is watching guests cut into their calzone for the first time. The moment when the creamy filling slowly oozes out always brings smiles to the table. I keep rotisserie chicken on hand specifically so I can make these whenever we have last minute dinner guests.

Make Ahead Options

These calzones can be fully assembled then refrigerated for up to 24 hours before baking. Simply place the prepared calzones on a parchment lined baking sheet, cover loosely with plastic wrap, and refrigerate. When ready to bake, remove from refrigerator while preheating the oven, then bake as directed, adding 3 to 5 minutes to the baking time.

Storage and Freezing

Baked calzones will keep in the refrigerator for up to 3 days when stored in an airtight container. For longer storage, calzones can be frozen both before or after baking. To freeze unbaked calzones, place them on a parchment lined baking sheet and freeze until solid, about 2 hours. Then transfer to freezer bags and store for up to 3 months. Bake from frozen, adding 10 minutes to the baking time.

Serving Suggestions

While marinara is the traditional dipping sauce, these calzones also pair beautifully with garlic butter sauce, ranch dressing, or additional warmed Alfredo sauce. Serve alongside a simple green salad dressed with lemon vinaigrette to balance the richness of the calzones. For a complete Italian inspired meal, offer a small cup of minestrone soup as a starter.

Customizing Your Calzones

The basic calzone structure offers endless filling possibilities. Try substituting the chicken with Italian sausage, mushrooms, or spinach. For a spicier version, add red pepper flakes to the Alfredo sauce or incorporate diced jalapeños into the filling. Vegetable additions like broccoli florets, sautéed bell peppers, or caramelized onions can add texture and nutritional value.

Common Queries

→ How can I get a golden, crisp calzone crust?

Brush the calzone tops with olive oil before baking and ensure your oven is fully preheated to a high temperature, around 400°F, for best results.

→ Can I use store-bought dough for this dish?

Yes, pre-made pizza dough works well if you’re short on time—just roll it out and follow assembly instructions as usual.

→ What’s the best chicken to use for the filling?

Rotisserie chicken or any cooked and shredded chicken provides convenience and tender texture in the creamy Alfredo mixture.

→ Is it necessary to serve with marinara?

While not required, marinara adds a pleasant tangy contrast to the rich, cheesy filling and is a popular option for dipping.

→ How should leftovers be stored and reheated?

Keep leftovers in an airtight container in the refrigerator and reheat in an oven or toaster oven to maintain crispness.