These Baked Chicken Alfredo calzones pair wonderfully with a fresh green salad dressed with a light vinaigrette, which helps to balance the richness of the calzones. Additionally, a side of roasted vegetables such as asparagus or broccoli can complement the creamy filling. For a more indulgent meal, consider serving with a side of garlic bread or a classic Italian antipasto platter.
Baked Chicken Alfredo Calzones
Servings: 4
Ingredients
1 pound 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
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
On a lightly floured surface, divide the pizza dough into four equal portions and roll each into a circle about 8 inches in diameter.
In a mixing bowl, combine the cooked chicken, Alfredo sauce, mozzarella cheese, Parmesan cheese, garlic powder, Italian seasoning, and chopped spinach.
Place a generous scoop of the chicken mixture onto one half of each dough circle, leaving a border around the edges.
Fold the dough over the filling to create a half-moon shape, and press the edges together to seal. Use a fork to crimp the edges for a secure seal.
Transfer the calzones to the prepared baking sheet. Brush the tops with the beaten egg for a golden finish.
Make a small slit on the top of each calzone to allow steam to escape.
Bake in the preheated oven for 20-25 minutes, or until the calzones are golden brown and cooked through.
Remove from the oven and let cool slightly before serving.
Variations & Tips
For a vegetarian version, omit the chicken and add more vegetables such as mushrooms, bell peppers, or artichokes. You can also experiment with different cheeses like provolone or fontina for a unique flavor profile. If you’re short on time, store-bought rotisserie chicken works well in this recipe. For a spicier kick, add a pinch of red pepper flakes to the filling.