Chicken Alfredo Calzones Stuffed (Printable Version)
# What You’ll Need:
→ Chicken Alfredo
01 -
2 cups cooked, shredded chicken
02 -
1 cup heavy cream
03 -
1/2 cup grated Parmesan cheese
04 -
1/2 cup shredded mozzarella cheese
05 -
2 tablespoons butter
06 -
2 cloves garlic, minced
07 -
1/2 teaspoon Italian seasoning
08 -
Salt and pepper, to taste
→ Calzone Dough
09 -
1 package (about 2 1/4 teaspoons) active dry yeast
10 -
1 cup warm water
11 -
2 tablespoons olive oil
12 -
2 1/2 cups all-purpose flour
13 -
1 teaspoon salt
14 -
1 teaspoon sugar
→ Assembly
15 -
1/4 cup shredded mozzarella cheese for topping
16 -
Fresh parsley, chopped for garnish
17 -
Marinara sauce for dipping
# Steps to Follow:
01 -
Dissolve yeast and sugar in warm water in a small bowl. Let it sit for 5 minutes until foamy. In a large bowl, mix flour and salt. Add yeast mixture and olive oil. Stir until a dough forms. Knead the dough on a floured surface for 5–7 minutes until smooth. Place in a greased bowl, cover, and let rise for 1–2 hours, or until doubled in size.
02 -
Melt butter over medium heat in a saucepan. Add minced garlic and cook for 1–2 minutes until fragrant. Add heavy cream and bring to a simmer. Stir in Parmesan cheese, mozzarella cheese, Italian seasoning, salt, and pepper. Cook for 3–5 minutes until sauce thickens. Stir in shredded chicken, cook for 2 minutes, then remove from heat.
03 -
Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper. Punch down dough and divide into 4 portions. Roll each into a 6–8 inch circle. Spoon chicken Alfredo filling into the center of each portion. Fold dough over the filling, sealing edges by pinching and crimping with a fork. Place calzones on the baking sheet. Brush with olive oil, sprinkle with mozzarella cheese, and bake for 18–22 minutes until golden. Garnish with parsley before serving. Serve with marinara sauce for dipping.