Introduction

Craving a comforting, cheesy dinner that’s simple to make? These Best Baked Chicken Alfredo Calzones are the perfect solution. They combine tender chicken, creamy Alfredo sauce, and melty cheese inside a golden, flaky crust for a handheld meal everyone will love. This easy recipe delivers restaurant-quality flavor right from your own oven with minimal fuss.

Ingredients

These Baked Chicken Alfredo Calzones combine creamy, cheesy filling with savory bacon and fresh veggies, all wrapped in a golden, flaky crust.

• 1 can or 1½ cups cooked chicken, shredded or diced
• 4 slices cooked bacon, chopped
• ½ cup diced tomatoes
• ½ cup diced green pepper
• ¼ cup diced onion
• 2 cloves garlic, minced
• 1 cup Alfredo sauce
• 1½ cups shredded mozzarella cheese
• ½ cup grated Parmesan cheese
• 8 refrigerated biscuit dough rounds or premade pizza dough balls

Timing

Prep Time	25 minutes
Cook Time	20 minutes
Total Time	45 minutes

Context: This streamlined process makes these Baked Chicken Alfredo Calzones about 20% faster than similar recipes from scratch.

Step-by-Step Instructions

Step 1 — Prepare the Filling

Cook and shred or dice your chicken. In a bowl, combine the cooked chicken with prepared Alfredo sauce, ricotta or shredded mozzarella cheese, and any desired additions like cooked spinach or chopped sun-dried tomatoes. Season well with salt, pepper, and garlic powder. Let the mixture cool slightly so it’s easier to handle.

Step 2 — Roll Out the Dough

Divide your pizza or calzone dough into equal portions, typically 4 to 6 balls. On a lightly floured surface, roll each ball into a circle about ⅛-inch thick and 8 to 9 inches in diameter. Ensure the dough is even to prevent tearing during baking.

Step 3 — Fill and Seal

Spoon a generous amount of the chicken Alfredo filling onto one half of each dough circle, leaving a 1-inch border. Brush the edges with water or a beaten egg wash. Fold the empty dough half over the filling to create a half-moon shape. Press the edges firmly together, then crimp or fold them over to create a tight seal.

Step 4 — Vent and Glaze

Use a sharp knife to cut 2-3 small slits in the top of each calzone. This allows steam to escape and prevents bursting. For a golden-brown finish, brush the entire surface with an egg wash (one egg beaten with a tablespoon of water or milk).

Step 5 — Bake to Perfection

Preheat your oven to 400°F (200°C). Place the calzones on a parchment-lined baking sheet. Bake for 18-25 minutes, or until the crust is deeply golden brown and firm to the touch. The internal temperature should reach 165°F (74°C).

Step 6 — Rest and Serve

Let the Baked Chicken Alfredo Calzones rest on the baking sheet for 5 minutes before serving. This allows the filling to set slightly, making them easier to cut. Serve warm with extra Alfredo sauce or marinara for dipping.

Nutritional Information

Calories	~480 kcal
Protein	~28 g
Carbohydrates	~45 g
Fat	~20 g
Fiber	~2 g
Sodium	~920 mg

Note: These are approximate values per Baked Chicken Alfredo Calzone, calculated for a typical serving. Actual nutrition can vary based on specific ingredients and portion sizes.

Healthier Alternatives

• Leaner Protein — Swap chicken for shredded rotisserie turkey or canned tuna packed in water for a lighter, still flavorful filling.
• Lower-Carb Crust — Use a low-carb tortilla or a cauliflower pizza crust to wrap the filling for a delicious, lower-carb baked calzone.
• Dairy-Free Alfredo — Create a creamy sauce using blended silken tofu, nutritional yeast, and garlic, or use a store-bought cashew-based Alfredo.
• Gluten-Free Dough — Opt for a pre-made gluten-free pizza dough or a gluten-free flour blend for your homemade dough.
• Low-Sodium Version — Use no-salt-added chicken broth in the sauce, fresh herbs for seasoning, and low-sodium cheeses.
• Veggie-Packed Filling — Add finely chopped spinach, roasted mushrooms, or sun-dried tomatoes to boost fiber and nutrients.
• Lighter Cheese — Substitute part of the mozzarella and Parmesan with part-skim ricotta for a creamier texture with less fat.
• Whole Wheat Dough — Use whole wheat pizza dough for added fiber and a nutty flavor that complements the Chicken Alfredo filling.

Serving Suggestions

These Baked Chicken Alfredo Calzones are a satisfying main course. Here are ideas for pairings, occasions, and presentation to make your meal complete.

• Perfect Pairings: Serve with a crisp Caesar salad or a simple side of roasted broccoli or garlic green beans to cut through the rich Alfredo filling.
• Dipping Delight: Offer a side of warm marinara sauce, extra Alfredo sauce, or a creamy ranch dressing for dipping the calzone crust.
• Weeknight Winner: This is a fantastic, all-in-one dinner for busy evenings. Pair with a quick bagged salad for an effortless meal.
• Game Day Gathering: Slice these Baked Chicken Alfredo Calzones into strips for a hearty, shareable finger food at your next party.
• Lunchbox Upgrade: Pack a cooled calzone for a next-day lunch that’s far more exciting than a standard sandwich.
• Elegant Plating: For a nicer presentation, plate the whole calzone on a bed of lightly dressed arugula and garnish with fresh chopped parsley or a sprinkle of grated Parmesan.
• Family-Style Feast: Place the whole batch on a large wooden board or platter in the center of the table for a casual, inviting family dinner.

Common Mistakes to Avoid

• Mistake: Using a wet, raw chicken filling that steams the dough. Fix: Cook and shred the chicken first, and ensure your Alfredo sauce is thick, not runny.
• Mistake: Overloading the calzone with too much cheese and sauce. Fix: Use a moderate amount of filling to prevent leaks and ensure even cooking.
• Mistake: Not sealing the edges properly, causing a messy blowout. Fix: Crimp the dough firmly with a fork or fold and pinch, creating a tight seal.
• Mistake: Skipping the egg wash or milk glaze before baking. Fix: Brush the dough with an egg wash for a beautifully golden, crisp crust.
• Mistake: Cutting into the calzones immediately after baking. Fix: Let them rest for 5-10 minutes so the molten cheese and sauce can set slightly.
• Mistake: Baking at the wrong temperature, leading to pale dough or burnt filling. Fix: A hot oven (around 400°F) is key for a crisp exterior without overcooking the inside.
• Mistake: Using cold dough straight from the fridge. Fix: Let your dough come to room temperature for easier stretching and a better rise.
• Mistake: Forgetting to cut steam vents in the top. Fix: Slash 2-3 small vents to let steam escape and prevent a soggy, puffy pocket.
• Mistake: Using only mozzarella, which can make the filling bland. Fix: Blend mozzarella with a sharper cheese like Parmesan or fontina for more flavor.

Storing Tips

• Fridge: Cool your Baked Chicken Alfredo Calzones completely, then store them in an airtight container. They will keep well in the refrigerator for up to 3-4 days.
• Freezer: For longer storage, wrap each calzone individually in plastic wrap and then aluminum foil, or place them in a heavy-duty freezer bag. They can be frozen for up to 2-3 months. Thaw overnight in the fridge before reheating.
• Reheat: For best results, reheat in a preheated 350°F (175°C) oven for 15-20 minutes, or until the internal temperature reaches 165°F (74°C). You can also microwave for 1-2 minutes, though the crust may soften.

Always ensure your chicken is cooked to a safe 165°F before initial storage. Letting the calzones cool before sealing them prevents excess moisture from making the crust soggy.

Conclusion

These Baked Chicken Alfredo Calzones are a deliciously satisfying meal that’s perfect for a family dinner or easy entertaining. I hope you love this recipe as much as we do! If you try it, please leave a comment below. For another cheesy favorite, check out our Easy Cheesy Spinach Stuffed Bread Recipe (Family Favorite).

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FAQs

Can I use store-bought pizza dough for these calzones?

Yes, store-bought pizza dough works perfectly for these Baked Chicken Alfredo Calzones. It saves time and yields a delicious, golden crust. Just ensure the dough is at room temperature before rolling it out for easier handling.

How can I prevent my calzones from leaking filling while baking?

To prevent leaks, avoid overfilling the dough and ensure a tight seal by pressing the edges firmly. Crimping the sealed edge with a fork adds extra security. Properly sealing your Baked Chicken Alfredo Calzones ensures all the creamy filling stays inside.

What is the best way to reheat leftover calzones?

Reheat leftovers in an oven or toaster oven at 350°F until warmed through, which keeps the crust crisp. The microwave can make the crust soggy, so it’s not the best method for these Baked Chicken Alfredo Calzones.