Baked Chicken Alfredo Calzones

Why You’ll Love This Recipe

I appreciate how these calzones deliver big flavor with simple ingredients. Using prepared pizza dough makes the process smooth and manageable, even on a busy evening.

I love how the creamy Alfredo sauce blends with tender chicken and gooey cheese to create a rich filling. The egg wash gives the crust a beautiful golden finish that makes them look bakery-worthy.

I also enjoy how customizable they are. I can easily adjust the fillings to suit what I have in my kitchen.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 pound (450 g) pizza dough
1 cup cooked chicken breast, shredded
1 cup Alfredo sauce
1 cup mozzarella cheese, shredded
1/4 cup Parmesan cheese, grated
1 teaspoon garlic powder
1 teaspoon Italian seasoning
1/4 cup fresh spinach, chopped
1 egg, beaten (for egg wash)
flour, for dusting
olive oil, for brushing

Directions

1. I preheat the oven to 400°F (200°C) and line a large baking sheet with parchment paper.

2. I lightly flour my work surface, divide the pizza dough into four equal portions, and roll each portion into an 8-inch circle.

3. In a large mixing bowl, I combine the shredded chicken, Alfredo sauce, mozzarella, Parmesan, garlic powder, Italian seasoning, and chopped spinach. I stir until everything is evenly coated.

4. I spoon a generous amount of filling onto one half of each dough circle, leaving a small border around the edges.

5. I fold the dough over the filling to form a half-moon shape. I press the edges together firmly and crimp them with a fork to seal.

6. I transfer the calzones to the prepared baking sheet. I brush the tops with beaten egg for a shiny, golden crust and cut a small slit in the top of each one to allow steam to escape.

7. I bake for 20–25 minutes, until the calzones are golden brown and the filling is bubbly.

8. I let them cool for about 5 minutes before serving, since the filling will be very hot inside.

Servings and Timing

Servings: 4 calzones

Prep time: 20 minutes
Cook time: 25 minutes
Total time: 45 minutes

Approximate calories: 460 per serving

Variations

I sometimes add sautéed mushrooms or diced bell peppers to the filling for extra flavor and texture.

When I want a lighter version, I use whole-wheat pizza dough and reduced-fat cheese.

I also enjoy adding fresh herbs like chopped basil or parsley for a bright finish.

If I’m craving extra richness, I brush the baked calzones lightly with olive oil right after they come out of the oven.

storage/reheating

I store leftover calzones in an airtight container in the refrigerator for up to 3 days.

To reheat, I warm them in a 350°F oven for about 10–12 minutes until heated through and crisp on the outside. I avoid microwaving if possible, since it can make the crust soft.

I can also freeze baked calzones for up to 2 months. I reheat them straight from frozen in the oven until warmed through.

FAQs

Can I use store-bought Alfredo sauce?

Yes, I often use store-bought Alfredo sauce for convenience. It saves time and still tastes delicious.

How do I keep the calzones from leaking?

I make sure not to overfill them and press the edges firmly before crimping with a fork to create a tight seal.

Can I make these ahead of time?

Yes, I assemble them ahead and refrigerate until ready to bake. I may add a couple of extra minutes to the baking time if they are chilled.

What’s the best chicken to use?

I use shredded rotisserie chicken or leftover baked chicken breast for quick preparation.

Why do I cut a slit on top?

I cut a small slit to let steam escape while baking. This helps prevent the calzones from bursting open.

Conclusion

I love how these Baked Chicken Alfredo Calzones turn simple ingredients into a warm, cheesy, handheld meal. They’re perfect for family dinners, meal prep, or even casual gatherings. Whenever I make them, the golden crust and creamy filling make the effort completely worthwhile.