Crispy Cheesy Chicken Alfredo Calzones

God, these chicken Alfredo calzones have seriously saved my sanity on busy weeknights! I stumbled on this recipe last year when I needed something fast that wouldn't make my kitchen look like a tornado hit it. The first time I made them, my 15 year old son actually put down his phone and asked for seconds which basically never happens. There's something magical about that contrast between the crunchy outside and the gooey, cheesy chicken inside that makes these impossible to resist. Plus, they only take about 20 minutes from start to finish in the air fryer, which feels like some kind of miracle on hectic weeknights.

Last month my sister visited with her picky 10 year old who normally survives on plain pasta and chicken nuggets. I was totally out of ideas until I remembered these calzones. I let her help assemble them just folding the dough over and crimping the edges and miracle of miracles, she not only ate an entire calzone but asked if we could make them again tomorrow. My sister texted me three times last week for the recipe because apparently that's all her daughter will eat now. Sorry not sorry!

Ingredients

• Store bought pizza dough: saves ridiculous amounts of time and actually works better than homemade for this recipe. The Pillsbury refrigerated kind in the tube works shockingly well, but the kind from the grocery store deli counter gives a more authentic chew.
• Rotisserie chicken: might seem like cheating but it's absolutely the smart move here. The slightly seasoned meat from the deli department adds depth without extra work, and the texture stays perfect in the filling.
• Jarred Alfredo sauce: is my weeknight sanity saver. I accidentally discovered Classico brand tastes nearly identical to my grandmother's recipe that takes forever to make. The jar in my fridge has saved countless dinners.
• Three cheese combo: is non negotiable in my kitchen. I've tried simplifying to just mozzarella but the ricotta adds this amazing creaminess and the parmesan brings that savory punch that makes these taste restaurant quality.
• Italian seasoning: from my embarrassingly ancient spice cabinet somehow pulls everything together. I know I should probably make my own blend, but honestly, the dusty McCormick bottle from who knows when works perfectly.

I used to feel slightly guilty about using pre made components until my cousin who actually went to culinary school confessed she uses jarred Alfredo for family meals too. Now I just embrace the shortcuts because nobody has ever complained about these calzones, and I've served them to some pretty food snobby friends who keep asking for the recipe like it's complicated!

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Step-by-Step Instructions

Throw It All Together:

Grab a big bowl and mix your shredded rotisserie chicken with the Alfredo sauce. Dump in all three cheeses, sprinkle the garlic powder and Italian seasoning, add a pinch of salt and pepper, then stir until everything's combined. Sometimes I don't even measure anymore and just eyeball it based on how many people I'm feeding.

Dough Wrangling:

Pop open that tube of pizza dough the sound still makes me jump every time or unroll your deli dough on a floured counter. Cut it into four pieces and roll or stretch each one into roughly circle ish shapes. Don't stress if they look more like amoebas than perfect circles.

Stuff Those Babies:

Scoop generous piles of filling onto half of each dough circle. I usually eyeball about a heaping 1/3 cup per calzone but honestly just go with what feels right. Leave about half an inch around the edges so you can seal them properly.

Fold and Crimp:

Fold the empty side of dough over your filling to make a half moon shape. Press the edges together with a fork to seal everything in. This part is weirdly satisfying, especially after a frustrating day at work.

Make Them Shine:

Brush or rub some olive oil all over the outside. Don't skip this part! It's what gives them that gorgeous golden color and crispy texture. Poke a couple small holes in the top with a fork so they don't explode in the air fryer.

The first time I made these, I baked them in the oven which took forever and made my kitchen feel like a sauna. Then my neighbor loaned me her air fryer during our block party after a couple glasses of wine I was complaining about my oven heating up the house, and I've never looked back. The air fryer makes the outside perfectly crispy while keeping the inside molten and delicious in less than half the time.

My kids have turned these calzones into our unofficial Friday tradition. My daughter even started inviting friends over specifically on calzone nights, which I pretend to be annoyed about but secretly love. Last weekend she had three teammates over after soccer practice, and they demolished eight calzones in what felt like seconds. One of the moms texted asking what restaurant I'd ordered from, which might be the best cooking compliment I've ever received.

Delightful Pairings

These golden pockets don't really need anything else, but I usually throw together a quick side salad just so I can pretend we're being somewhat nutritionally balanced. Just some mixed greens with whatever veggies are left in the produce drawer and a drizzle of balsamic vinaigrette. When I'm feeling extra, I'll warm up some extra Alfredo sauce in a little bowl for dipping, which my husband thinks is completely unnecessary but does anyway.

For casual get togethers, I make mini versions using biscuit dough instead of pizza dough and serve them with marinara and pesto dipping sauces. They disappear embarrassingly fast, and people always think they took way more effort than they actually did. My sister in law still believes they're some old family recipe I slave over, and I've never bothered correcting her.

Tasty Adaptations

Over time I've created so many variations of these that my family now requests them by name. The Dad special has spicy Italian sausage instead of chicken because my husband adds hot sauce to literally everything. My son's basketball team goes crazy for the buffalo chicken version where I toss the shredded chicken in buffalo sauce before mixing with just a bit of ranch and blue cheese instead of Alfredo.

My personal favorite twist happened by accident when I was cleaning out the fridge and threw in some sun dried tomatoes, spinach, and feta with the chicken and a bit less Alfredo sauce. It turned into this Mediterranean inspired situation that I now make intentionally whenever I'm craving something slightly less indulgent but still satisfying.

Leftover Solutions

In the rare event you actually have leftovers, they keep surprisingly well in the fridge for a couple days. Just wrap them in foil and reheat in the air fryer for about 3 minutes at 350°F. The microwave works in a pinch but makes the crust kind of sad and chewy instead of crisp.

I've started making double batches and freezing the assembled but uncooked calzones individually wrapped in plastic wrap then aluminum foil. On particularly chaotic evenings, I just unwrap and pop them straight from freezer to air fryer, adding about 5 extra minutes to the cooking time. This discovery literally saved my sanity during basketball season when we had practices four nights a week and everyone was starving the second we walked in the door.

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I never imagined a simple weeknight dinner hack would become my signature dish, but these calzones have followed me to potlucks, team dinners, and even a neighborhood cookbook. They've earned me a reputation as someone who has their culinary life together, which couldn't be further from the truth! But I'll take the compliments while silently thanking my air fryer, rotisserie chicken, and pre made pizza dough for doing all the heavy lifting. Sometimes the best recipes aren't about culinary skill but finding that perfect combination of shortcuts that somehow creates something greater than the sum of its parts.

Frequently Asked Questions

→ Can I make these calzones in a regular oven?

Yes! Bake at 425°F for 12-15 minutes until golden brown. The texture might be slightly different than air fried.

→ What can I use instead of store-bought dough?

Homemade pizza dough works great. You can also try crescent roll dough or puff pastry for different textures.

→ Can I make these ahead of time?

You can prepare the filling a day ahead. For best results, assemble and cook just before serving for maximum crispiness.

→ What sides go well with these calzones?

A simple green salad, roasted vegetables, or garlic knots complement these calzones perfectly.

→ How do I store and reheat leftovers?

Store in the fridge for up to 3 days. Reheat in the air fryer at 350°F for 3-4 minutes to restore crispiness.