🥟 Chicken Alfredo Calzones

Ingredients

For the Chicken Alfredo Filling:

2 cups cooked, shredded chicken (rotisserie chicken works well)

1 cup heavy cream

1/2 cup grated Parmesan cheese

1/2 cup shredded mozzarella cheese

2 tablespoons butter

2 cloves garlic, minced

1/2 teaspoon Italian seasoning

Salt and pepper, to taste

For the Calzone Dough:

1 package (about 2 1/4 teaspoons) active dry yeast

1 cup warm water

2 tablespoons olive oil

2 1/2 cups all-purpose flour

1 teaspoon salt

1 teaspoon sugar

For Assembly:

1/4 cup shredded mozzarella cheese (for topping)

Fresh parsley, chopped (for garnish)

Marinara sauce, for dipping

Instructions

1. Prepare the Dough:
2. In a small bowl, dissolve the yeast and sugar in warm water. Let it sit for 5 minutes until foamy.
3. In a large bowl, mix flour and salt. Add the yeast mixture and olive oil. Stir to combine until a dough forms.
4. Knead the dough on a floured surface for about 5-7 minutes until smooth.
5. Place in a greased bowl, cover, and let it rise for 1–2 hours, or until doubled in size.
6. Make the Chicken Alfredo Filling:
7. In a saucepan, melt butter over medium heat. Add minced garlic and cook for 1–2 minutes until fragrant.
8. Add the heavy cream and bring to a simmer. Stir in Parmesan cheese, mozzarella cheese, Italian seasoning, salt, and pepper. Cook, stirring, until thickened (3–5 minutes).
9. Stir in the shredded chicken and cook for another 2 minutes. Remove from heat and set aside.
10. Assemble the Calzones:
11. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
12. Punch down the risen dough and divide it into 4 equal portions. Roll each into a 6–8 inch circle.
13. Spoon a generous amount of the chicken Alfredo mixture onto the center of each circle.
14. Fold the dough over the filling to form a half-moon shape. Pinch the edges to seal, then crimp with a fork.
15. Place calzones on the prepared baking sheet. Brush the tops with olive oil and sprinkle with shredded mozzarella.
16. Bake:

Bake for 18–22 minutes, or until golden brown and bubbly.

5. Serve:

Garnish with fresh parsley and serve warm with marinara sauce for dipping.