When I first retired, I didn’t quite know what to do with all the sudden silence in the house. My old lesson plans were neatly boxed up, my alarm clock was off-duty, and the kitchen slowly became my new classroom.
One rainy afternoon, while flipping through a dog-eared recipe binder my daughter gave me when she moved out, I stumbled across a scribbled note: “Mom’s Alfredo, chicken + dough = perfection.” I laughed, remembering how she used to wrap leftover pasta in tortillas as a kid, claiming she’d invented “Italian burritos.”
That little memory nudged me into an experiment—a handheld version of that creamy comfort, tucked inside golden, flaky pockets. I’d recently gotten an air fryer (a gift from my son who insists it’s magic), so I figured why not try something a bit adventurous but still familiar?
As a result, I had These Chicken Alfredo Air Fryer Calzones. Golden brown outside, creamy and cheesy inside, and perfectly seasoned. My husband said they reminded him of the Italian street food we tried in a Naples alleyway decades ago—except cleaner and without jet lag.
It’s become a favorite in our house. The grandkids love them too, dipping each bite into warm marinara or ranch while giggling over their mess. And me? I love how quick and simple they are to make, especially when you want something satisfying without much fuss.
Short Description
These Chicken Alfredo Air Fryer Calzones are crispy on the outside, creamy on the inside, and loaded with savory chicken, gooey mozzarella, and garlicky Alfredo sauce—all cooked to golden perfection in the air fryer.
Key Ingredients
For the Filling:
- 1 cup cooked chicken, shredded
- 1 cup Alfredo sauce
- 1 cup shredded mozzarella cheese
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- Salt, to taste
- Black pepper, to taste
For the Dough:
- 1 package (16 ounces) refrigerated pizza dough
- All-purpose flour, for dusting
For Finishing:
- 1 tablespoon olive oil
- 1 egg, beaten
Tools Needed
- Air fryer
- Rolling pin
- Mixing bowl
- Pastry brush
- Fork (for crimping edges)
- Small bowl (for egg wash)
- Knife or pizza cutter
- Parchment paper (optional for rolling surface)
Cooking Instructions
Step 1: Preheat the Air Fryer
Set your air fryer to 375°F and let it heat while you prepare the calzones.
Step 2: Make the Filling
In a mixing bowl, combine shredded chicken, Alfredo sauce, mozzarella, garlic powder, Italian seasoning, salt, and black pepper. Stir until creamy and well mixed.
Step 3: Prepare the Dough
Lightly flour your work surface. Roll out the refrigerated pizza dough into a rectangle about ¼ inch thick. Cut it into 4 equal squares.
Step 4: Fill and Fold
Spoon roughly ⅓ cup of the chicken Alfredo mixture into the center of each square. Fold the dough over the filling to form a triangle or rectangle pocket. Seal the edges by pressing firmly, then crimp with a fork if you’d like a decorative edge.
Step 5: Brush with Olive Oil and Egg Wash
Lightly brush the tops of each calzone with olive oil. Then, brush with the beaten egg to create a golden, glossy finish.
Step 6: Air Fry to Perfection
Place the calzones in the air fryer basket in a single layer, leaving space between each. Cook for 10 to 12 minutes until golden brown and puffed, turning them halfway through if needed for even cooking.
Step 7: Cool & Serve
Let them rest for 1 minute to set. Serve warm with dipping sauces like marinara, ranch, or extra Alfredo.
Why You’ll Love This Recipe
Flavor-Packed: Creamy Alfredo, savory chicken, and melty mozzarella in every bite.
Quick & Convenient: Ready in under 30 minutes from start to finish.
Air Fryer Friendly: No messy deep-frying, just golden crispiness.
Make-Ahead Option: Assemble in advance and air fry when ready.
Crowd Pleaser: Perfect for game nights, casual dinners, or lunchbox surprises.
Mistakes to Avoid & Solutions
Overfilling the Dough
Problem: The calzone bursts open while cooking.
Solution: Stick to about ⅓ cup filling and leave space at the edges to seal.
Dough Sticking to Surface
Problem: Dough tears when lifting.
Solution: Use a floured surface or parchment paper when rolling out.
Undercooked Centers
Problem: The crust is brown, but the inside is cold.
Solution: Don’t overcrowd the basket. Air fry in batches for even heat.
Leaking Cheese
Problem: Melted cheese escapes during cooking.
Solution: Seal edges tightly, then crimp with a fork.
Serving and Pairing Suggestions
As a Main: Pair with a side salad, roasted veggies, or creamy tomato soup.
As a Snack or Appetizer: Cut into halves or quarters and serve with toothpicks.
Best Dips: Alfredo, ranch, or spicy marinara. Even garlic butter for extra indulgence.
Serving Style: Great for buffet-style parties, family dinners, or packed lunches.
Storage and Reheating Tips
To Store:
Place cooled calzones in an airtight container. Refrigerate up to 3 days.
To Freeze:
Wrap uncooked or cooked calzones in plastic wrap, then foil. Freeze for up to 2 months.
To Reheat (Fridge):
Air fry at 350°F for 5–6 minutes or until warmed through.
To Reheat (Frozen):
No need to thaw. Air fry at 330°F for 10–12 minutes, flipping once.
FAQs
1. Can I use homemade dough instead of store-bought?
Absolutely. Just make sure to roll it out to ¼ inch thickness and let it rest so it’s easy to handle.
2. What’s the best type of chicken to use?
Rotisserie chicken works great for convenience. Any cooked, shredded chicken breast or thigh is fine.
3. Can I bake these instead of using an air fryer?
Yes! Bake at 400°F for about 15–18 minutes on a lined baking sheet until golden and puffed.
4. How do I keep the dough from drying out?
Cover unused dough with a damp towel while working. This keeps it soft and pliable.
5. Can I add veggies to the filling?
Yes, finely chopped spinach, mushrooms, or even cooked broccoli make great additions. Just don’t overload it.
Tips & Tricks
Dust the rolling surface lightly to avoid sticky dough without drying it out.
Use a pizza cutter for quick, clean dough squares.
Let the filling cool slightly before sealing to avoid steam weakening the dough.
Egg wash isn’t just for shine, it helps seal any weak spots too.
Don’t skip letting the calzones cool for a minute; it helps the filling set for a cleaner bite.
Recipe Variations
Buffalo Chicken Calzones
Swap Alfredo for buffalo sauce, and add blue cheese crumbles. Follow the same steps.
Spinach Artichoke Calzones
Mix cooked spinach, chopped artichokes, cream cheese, and mozzarella. Skip the chicken. Great vegetarian option.
BBQ Chicken Cheddar Calzones
Replace Alfredo with BBQ sauce, use shredded cheddar, and a pinch of red onion.
Pesto Turkey Calzones
Use pesto instead of Alfredo, and substitute shredded turkey for chicken. Add sliced tomatoes for freshness.
Breakfast Calzones
Scrambled eggs, breakfast sausage, and mozzarella with a drizzle of hollandaise or Alfredo.
Final Thoughts
Sometimes, a calzone is more than a folded pocket of dough. For me, it’s a reminder that creativity in the kitchen doesn’t have to be complicated or time-consuming. These Chicken Alfredo Calzones have brought smiles to my table more times than I can count, and not just because they’re delicious. They’re warm, satisfying, and endlessly adaptable, just like a good meal should be.
Cooking in my retired years has turned into more than a hobby; it’s a way to stay connected with my family, with tradition, and with all of you who stop by my kitchen through this blog. I hope this recipe inspires you to gather, share, and enjoy a moment of simple comfort, one bite at a time.
Let me know how yours turn out, I’d love to hear what you stuff inside your next calzone.
Happy cooking!
Chicken Alfredo Air Fryer Calzones
Print ThisIngredients
- For the Filling:
- 1 cup cooked chicken, shredded
- 1 cup Alfredo sauce
- 1 cup shredded mozzarella cheese
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- Salt, to taste
- Black pepper, to taste
- For the Dough:
- 1 package (16 ounces) refrigerated pizza dough
- All-purpose flour, for dusting
- For Finishing:
- 1 tablespoon olive oil
- 1 egg, beaten
Instructions
1. Preheat:
Set air fryer to 375°F.
2. Mix Filling:
Stir together shredded chicken, Alfredo sauce, mozzarella, garlic powder, Italian seasoning, salt, and pepper.
3. Prep Dough:
Roll pizza dough to ¼-inch thickness, cut into 4 squares.
4. Fill & Fold:
Add ⅓ cup filling to each square, fold into pockets, and seal edges.
5. Brush Tops:
Coat with olive oil and egg wash for a golden finish.
6. Air Fry:
Cook 10–12 minutes, flipping halfway if needed.
7. Serve:
Cool for 1 minute. Serve warm with marinara or ranch.
