Ingredients
- 2 tablespoons olive oil
- 2 cups cooked, shredded chicken
- 1/2 cup Alfredo sauce
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1/2 teaspoon garlic powder
- 1/4 teaspoon dried oregano
- 1 package pizza dough (store-bought or homemade)
- 1 tablespoon butter, melted
- Fresh parsley, chopped (for garnish)
- Salt and black pepper, to taste
The combo of Alfredo sauce, mozzarella, and Parmesan mirrors many chicken Alfredo calzone and pizza recipes, giving you a creamy, stretchy, cheesy center that pairs perfectly with crisp dough.
Step-by-step instructions
1. Preheat the air fryer
You want your air fryer hot before the calzones go in so the crust starts crisping immediately.
2. Mix the chicken Alfredo filling
In this step, you turn simple ingredients into a rich, cheesy filling.
- In a medium bowl, add the shredded chicken, Alfredo sauce, mozzarella, Parmesan, garlic powder, and dried oregano.
- Season with salt and black pepper to taste.
- Stir until everything is evenly coated and the mixture looks thick, creamy, and scoopable.
If the filling seems too loose, you can add a little extra cheese; a thick filling is less likely to leak out during air frying.
3. Roll out and cut the dough
Now you make the pockets that will hold the creamy filling.
- Lightly flour your work surface and roll out the pizza dough into a large rectangle.
- Cut the dough into 4 equal squares; they don’t have to be perfect, but aim for similar sizes so they cook evenly.
If the dough feels very elastic and springs back, let it rest for a few minutes so the gluten can relax before you shape it again.
4. Fill and seal the calzones
You’re going to stuff each piece of dough with that cheesy chicken mixture.
- Spoon a generous mound of the chicken Alfredo filling into the center of each dough square, leaving a border around the edges.
- Fold the dough over the filling to form a triangle or rectangle (whatever shape you prefer).
- Press the edges firmly with your fingers, then crimp them with a fork to seal completely.
- If any filling squeezes out, tuck it back in and pinch the dough again—good seals help keep the cheese inside where it belongs.
Avoid overstuffing; you want plenty of filling, but the dough still needs enough room to seal and puff a bit as it cooks.
5. Brush with butter and air fry
This is where the air fryer gives you that signature crispy shell.
- Brush the tops of each calzone with melted butter. This adds flavor and helps the crust brown beautifully.
- Lightly brush or spray the air fryer basket with olive oil.
- Arrange the calzones in a single layer in the basket, leaving space between each one so hot air can circulate. Don’t overcrowd; cook in batches if needed.
- Air fry at 375°F (190°C) for 8–10 minutes, or until the calzones are golden brown and crisp on top. Some air fryers benefit from flipping halfway through, so check at the 5‑minute mark and turn them if one side is browning faster.
When they’re done, the dough will be deeply golden and feel firm, and a bit of cheese might just peek out at the seams.
6. Garnish and serve
- Carefully remove the calzones from the basket and let them rest for a couple of minutes; the filling will be extremely hot and bubbly.
- Brush with any remaining melted butter and sprinkle with chopped fresh parsley for color and freshness.
- Serve them as they are or with a small bowl of warm marinara or extra Alfredo for dipping.
With the amounts listed, you end up with 4 hearty calzones, each around 470 calories depending on your pizza dough and sauce—very similar to other air-fried calzone recipes.