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Baked Chicken Alfredo Calzones
Caroline

Baked Chicken Alfredo Calzones

Golden, cheesy calzones stuffed with creamy Alfredo chicken, mozzarella, Parmesan, and fresh spinach — a cozy handheld twist on classic chicken Alfredo pasta.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4 calzones
Course: Main Course
Cuisine: Italian-American
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

  • 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 tsp garlic powder
  • 1 tsp Italian seasoning
  • 1/4 cup fresh spinach, chopped
  • 1 egg, beaten (for egg wash)
  • flour, for dusting
  • olive oil, for brushing

Equipment

  • Rolling pin
  • mixing bowl
  • baking sheet
  • parchment paper
  • fork (for sealing edges)
  • pastry brush (for egg wash)

Method
 

  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. Lightly flour your surface. Divide the pizza dough into 4 equal portions and roll into 8-inch circles.
  3. In a bowl, mix shredded chicken, Alfredo sauce, mozzarella, Parmesan, garlic powder, Italian seasoning, and spinach.
  4. Spoon filling onto one side of each dough circle, leaving a small border.
  5. Fold dough into a half-moon and press edges with a fork to seal.
  6. Place calzones on the baking sheet. Brush with beaten egg and cut a slit on top.
  7. Bake for 20–25 minutes or until golden brown and bubbly.
  8. Cool for 5 minutes before serving.

Notes

  • Great for meal prep: Freeze unbaked calzones and bake straight from frozen.
  • Use leftover chicken to save time and reduce food waste.
  • For a lighter version, use low-fat Alfredo sauce and part-skim mozzarella.