Million Dollar Chicken Casserole
Creamy, cheesy Million Dollar Chicken Casserole ā an easy, make-ahead family favorite with bacon, cr...
20-25
total time
4
servings
450 kcal
calories
Introduction: Why Chicken Alfredo Air Fryer Calzones
Chicken Alfredo Air Fryer Calzones combine two all-time favoritesācreamy Alfredo pasta and the portable, golden-crisp comfort of a calzoneāinto a fast, family-friendly handheld. This recipe is perfect for busy weeknights, meal-prep Sundays, and when you want the indulgence of a gooey cheese pull without heating up the whole oven. The air fryer crisps the dough quickly and evenly, delivering a satisfying crunch while keeping the filling luxuriously creamy. Using shredded rotisserie chicken or quick-pan-seared chicken saves time, and store-bought pizza dough keeps prep minimal, though homemade dough works beautifully if you have extra time. These calzones are also highly adaptable: add spinach for a Florentine twist, roast mushrooms for an earthier profile, or swap Alfredo for a lighter garlic-parmesan sauce if you prefer. They freeze well, making them an excellent option for batch cooking. The assembly is simpleāfill, fold, seal, brush, and air-fryāso kids can help assemble, and the recipe scales easily when feeding a crowd. Nutrition-wise, you can control fat and sodium by using a lighter Alfredo sauce or reduced-fat cheeses. The recipe below covers ingredient choices, step-by-step assembly, troubleshooting tips for sealing and preventing sogginess, variations for dietary needs, storage and reheating instructions, and presentation tips to make your calzones look as good as they taste. Whether you're aiming for a quick solo meal or assembling a platter for guests, these Chicken Alfredo Air Fryer Calzones are a reliable, delicious option that feels indulgent without being fussy.
Gathering Ingredients: What You Need and Smart Substitutions
Gathering your ingredients ahead of time keeps the assembly line moving, helps avoid soggy calzones, and makes the whole process stress-free. For the filling, youāll need cooked chickenārotisserie chicken is ideal for speed, or use leftover poached, roasted, or pan-seared chicken breast shredded into bite-sized pieces. The creamy base is classic Alfredo sauce; choose a jarred Alfredo for convenience or make a quick homemade sauce from butter, minced garlic, heavy cream, and freshly grated Parmesan. For cheese, shredded mozzarella is a must for stretch and melt; adding a touch of fontina or provolone enhances flavor and meltability. Optional additions include baby spinach (lightly wilted and squeezed dry), sautĆ©ed mushrooms, caramelized onions, or roasted red peppers. For the dough, store-bought pizza dough or refrigerated biscuit-style dough works well; for a crispier exterior, try pre-rolled pizza dough. Seasoningsāgarlic powder, Italian seasoning, red pepper flakes, salt, and black pepperābalance the rich filling. For brushing before air frying, use an egg wash (one beaten egg with a tablespoon of water) for golden sheen or melted butter with minced garlic for extra flavor. Donāt forget cornmeal or flour for dusting your work surface to prevent sticking. Tips and substitutions: to reduce calories, use a cauliflower Alfredo or a light cream-cheese-based sauce paired with reduced-fat mozzarella; to make it gluten-free, choose a gluten-free pizza dough or flatbread alternative; for a dairy-free version, use vegan Alfredo and dairy-free cheeses that melt well. Quantities for a standard batch (makes 6 medium calzones): about 2 cups shredded chicken, 1 to 1 1/2 cups Alfredo sauce, 2 cups shredded mozzarella, one package pizza dough (about 1 to 1.5 lb), 1 cup optional veggies, seasonings to taste, and brushing mixture. Having everything pre-measured and preppedāchicken shredded, sauce warmed slightly to keep it spreadable, cheeses shredded, and veggies drainedāwill keep the assembly fast and ensure an evenly cooked, non-soggy calzone.
Equipment and Prep: Tools, Dough Handling, and Chicken Prep
Having the right equipment and following proper prep steps makes air fryer calzones come out uniform and delicious every time. Essential tools include an air fryer with at least a 6-quart basket or 12-inch capacity to accommodate multiple calzones, a rolling pin for flattening dough, a bench scraper or sharp knife for portioning dough, a pastry brush for egg wash or butter glaze, a cooling rack for resting finished calzones, and a sturdy spatula or tongs for removing them from the air fryer basket. Optional but helpful are a kitchen scale for consistent dough portions, silicone mats to ease transfer, and a small bowl of water to moisten edges before sealing. Prep steps start with the chicken: if using leftover or rotisserie chicken, shred into bite-sized pieces and toss with a spoonful of Alfredo to coat and prevent drying. If cooking raw chicken, slice breasts into small cubes and sautĆ© in a skillet with olive oil, salt, and pepper until fully cooked; finish with a splash of chicken broth or a little butter to keep the pieces moist. For a quick homemade Alfredo, melt butter over medium heat, add minced garlic, stir in heavy cream, simmer gently for 3ā4 minutes, then whisk in freshly grated Parmesan until smooth; season to taste. Dough handling: let refrigerated dough rest at room temperature for 20ā30 minutes so itās pliable; otherwise itāll snap back when stretched. Lightly flour your work surface and roll or stretch portions into 6ā7 inch circles for medium calzones. If the dough seems sticky, dust lightly with flour but avoid over-flouring which can make the crust dry. Assembly area should be organized: place a sheet of parchment nearby for easy transfer to the air fryer, preheat the air fryer to the recommended temperature (usually 360Ā°F/180Ā°C), and line a small plate with cornmeal to set finished calzones on to avoid soggy bottoms. These small prep steps ensure your calzones are sealed correctly, the filling stays creamy, and the exterior crisps to a beautiful golden brown in the air fryer.
Cooking Process: Step-by-Step Assembly and Air Fryer Technique
Follow these step-by-step instructions for assembly and air-frying to achieve perfect Chicken Alfredo Calzones each time. 1) Preheat: Preheat your air fryer to 360Ā°F (180Ā°C) for 3ā5 minutes so the cooking environment is ready. 2) Portion dough: Divide dough into equal piecesāsix for medium calzonesāand roll or stretch each into a circle about 6ā7 inches in diameter. 3) Fill: Place a thin layer (about 2ā3 tablespoons) of Alfredo sauce on half of the dough circle, leaving a 1/2-inch border. Add about 1/3 cup shredded chicken on top of the sauce, followed by 1/4 to 1/3 cup shredded mozzarella and any optional fillings like wilted spinach or mushrooms. Donāt overfill; too much filling can prevent proper sealing and lead to leakage. 4) Seal: Lightly brush the exposed dough border with water or egg wash to help it adhere. Fold the empty half over the filling to form a semicircle and press the edges firmly to seal. Crimp the edge with a fork or twist and fold for an extra-tight seal. 5) Vent & glaze: Use a sharp knife to make two small slits on top to release steam, then brush with egg wash or melted garlic butter to promote browning. Sprinkle with a bit of Italian seasoning or coarse salt if desired. 6) Air fry in batches: Place calzones in the air fryer basket seam-side down with a little space between each for airflow. You may line the basket with parchment thatās trimmed to fit or use non-stick spray sparingly. Cook at 360Ā°F (180Ā°C) for 8ā10 minutes, then flip and cook an additional 2ā4 minutes until the crust is deep golden brown and internal filling steams. Total cook time typically ranges 10ā14 minutes depending on your air fryer model and calzone size. 7) Rest & check: Remove calzones and let rest for 3ā4 minutesāthis lets the filling set and prevents burning when you slice. Check internal temperature if unsure; chicken should read 165Ā°F (74Ā°C). Troubleshooting: if bottoms brown too fast, lower temperature by 10ā15Ā°F and increase time slightly; if filling leaks, reduce the amount of liquid sauce mixed in or thicken your sauce with a few extra tablespoons of grated Parmesan or a cornstarch slurry. These steps will give consistently crisp crusts with silky, hot Alfredo-chicken filling every time.
Dough Tips and Flavor Variations
The dough you choose and the little tweaks you make can transform these calzones from a quick comfort meal to a signature dish. Store-bought pizza dough is convenient and reliable, but rolling your own dough adds flavor and texture. For homemade dough, a basic mix of bread flour, yeast, water, salt, and a touch of olive oil yields a chewy, flavorful crust. Allow for an initial rise, punch down, and then divide and rest the dough so itās easy to shape. If you prefer a crispier bottom, try baking briefly on a hot pizza stone or steel and then finishing in the air fryer for crispness. Whole-wheat or multigrain dough will add nuttiness and a denser texture; for gluten-free, use a blend specifically formulated for pizza dough or try a cauliflower-based crust for a low-carb optionānote that gluten-free doughs often require gentler handling and slightly different air-frying times. Flavor variations are endless: make a Florentine-style calzone by mixing wilted spinach and garlic with the chicken; add sun-dried tomatoes and artichoke hearts for a Mediterranean twist; or build a smoky version with roasted red peppers and smoked provolone. For spice lovers, stir red pepper flakes or a pinch of cayenne into the Alfredo, or add diced jalapeƱos and pepper jack cheese. Herb the dough by folding in dried oregano, basil, or garlic powder for extra aroma. To avoid a watery filling when using juicy vegetables like tomatoes or mushrooms, pre-sautĆ© and drain them well. For a richer interior, mix in ricotta with the Alfredo to thicken and add creaminessāthis also helps reduce leakage. Brushing with garlic butter after cooking adds indulgence, while an egg wash before cooking gives a shiny golden-brown crust. Small adjustmentsāthicker sauce, drained vegetables, or an extra fold and crimp on the seamāwill elevate texture and prevent soggy spots. Think of the calzone as a canvas: balance moisture, fat, and cheese for a perfectly sealed, flavorful pocket every time.
Serving Suggestions, Dips, and Pairings
Serving Chicken Alfredo Air Fryer Calzones can be as simple or as elevated as you like. For a casual family dinner, slice each calzone in half and serve on a platter with dipping sauces and a fresh side salad. Classic companions include garlic butter for brushing or dipping, marinara sauce on the side for contrast, or a simple lemony arugula salad to cut through richness. To make a quick garlic butter, melt 2 tablespoons of butter with a minced garlic clove and a pinch of parsleyābrush over the calzones right after air frying for a glossy, savory finish. For a more composed meal, pair the calzones with a crisp Caesar salad, roasted broccoli, or a roasted vegetable medley tossed with balsamic reduction. Bread salad (panzanella) with tomatoes and basil offers a fresh counterpoint, while steamed green beans with toasted almonds add texture contrast. Drink pairings: for wine lovers, a medium-bodied Chardonnay with subtle oak complements the creamy Alfredo, while a light-bodied Pinot Grigio or Vermentino provides a citrusy cut that balances dairy richness. For beer, a pilsner or a gentle amber ale can match the savory profile. For family-friendly beverages, sparkling water with lemon or an Italian soda pairs nicely. Presentation tips: arrange calzones on a wooden board or large platter, garnish with torn basil leaves and a dusting of grated Parmesan, and place small bowls of dipping sauce around the board. If serving to guests, provide small plates and a sharp serrated knife to slice and reveal the cheesy pull. For portioning, plan one medium calzone per adult or two smaller ones per person; serve alongside a generous salad and a light side for a balanced plate. These pairings and serving ideas ensure the rich, cheesy comfort of chicken Alfredo calzones feels balanced and complete at the table.
Storage, Freezing, and Reheating Instructions
Knowing how to store, freeze, and reheat these calzones ensures you can enjoy them throughout the week without losing quality. For short-term storage, let the calzones cool to room temperature (no more than two hours at room temperature), then place them in an airtight container or wrap individually in plastic wrap and refrigerate for up to 3ā4 days. To reheat refrigerated calzones, preheat your air fryer or ovenāair fryer at 350Ā°F (175Ā°C) for 4ā6 minutes usually restores crispness and heat through; flip halfway if needed. In the oven, bake at 350Ā°F (175Ā°C) on a wire rack over a sheet pan for 8ā12 minutes until warmed through. For freezing, fully cool the cooked calzones, then wrap each tightly in plastic wrap and aluminum foil or place in freezer-safe bags; label with date and freeze for up to 2ā3 months. To reheat from frozen, thaw overnight in the refrigerator for best results, then reheat in the air fryer at 350Ā°F (175Ā°C) for 8ā10 minutes or in the oven at 350Ā°F for 15ā20 minutes. If reheating directly from frozen, increase air fryer time to 12ā15 minutes and check internal tempātarget 165Ā°F (74Ā°C). You can also freeze unbaked assembled calzones: flash-freeze them on a baking sheet until firm, then transfer to a bag; when ready, bake from frozen, adding several minutes to the air-fry time and ensuring the filling reaches safe temperature. Food safety tip: always ensure chicken reaches 165Ā°F (74Ā°C) when reheating. For best texture after freezing and reheating, avoid microwaving, as it tends to make the crust soggy and the filling unevenly heated. Instead, use the air fryer or a conventional oven to preserve crispness. With these storage and reheating techniques, you can prepare a batch and enjoy freshly warm, crispy calzones whenever you like.
Final Presentation: Plating, Garnishes, and Photography Tips
The final presentation is where your Chicken Alfredo Air Fryer Calzones shine visually and entice the appetite. Start by arranging calzones on a rustic wooden cutting board or a large white platter for contrast. Garnish with torn fresh basil leaves or chopped parsley, and sprinkle finely grated Parmesan around the board to signal the flavor profile. For an appetizing cross-section, slice a calzone in half at a slight angle to show the creamy Alfredo and strings of melted mozzarella; arrange the halves slightly offset so the filling is visible. Add small bowls of accompanimentsāmarinara, garlic butter, or a lemon-herb dipping sauceāto the board for variety and color. For serving to guests, place toothpicks in each half to keep the filling in place while passing. If you want to elevate the look, drizzle a thin line of aged balsamic reduction or a light herb oil around the plate for contrast; avoid heavy sauces that mask the calzoneās flavors. Photography and social media presentation tips: shoot in natural light near a window to capture the calzoneās golden tones and glossy finish; use a shallow depth of field to focus on the cheese pull or the cut interior, and include props like a folded linen napkin, a fork, and a small bowl of sauce to contextualize the meal. Capture both close-up detail shots (cheese pull, crust texture) and overhead shots to show the whole serving board. For alt text or captions: "Golden Chicken Alfredo calzone cut open to reveal creamy Alfredo sauce and melted mozzarella, served on a wooden board with marinara dipping sauce." Troubleshooting presentation: if the calzoneās crust looks pale, brush with melted butter or olive oil immediately after air-frying to add shine. Let the calzone rest briefly before slicing to prevent a runny filling. With a few simple garnishes and thoughtful plating, these calzones look as irresistible as they tasteāperfect for casual family dinners or sharing on social media.
Chicken Alfredo Air Fryer Calzones
Crispy air fryer calzones filled with creamy chicken Alfredo and mozzarella. Quick, family-friendly, and freezer-friendlyāperfect weeknight comfort.
total time
20-25
servings
4
calories
450 kcal
ingredients
- š 1 lb pizza dough (store-bought or homemade)
- š 1 cup cooked chicken, shredded or diced
- š 1/2 cup Alfredo sauce
- š§ 1 cup shredded mozzarella cheese
- š§ 1/4 cup grated Parmesan cheese
- š§ 1/4 tsp garlic powder
- šæ 1/4 tsp Italian seasoning
- š„ 1 egg, beaten (for egg wash)
- šæ Optional: Chopped parsley for garnish
instructions
- 1ļøā£ Preheat your air fryer to 375Ā°F (190Ā°C) to prepare for cooking.
- 2ļøā£ In a medium bowl, combine the cooked chicken, Alfredo sauce, mozzarella cheese, Parmesan cheese, garlic powder, and Italian seasoning until evenly mixed.
- 3ļøā£ Divide the pizza dough into 4 equal pieces and roll each piece into a circle about 6 to 7 inches in diameter.
- 4ļøā£ Spoon 2 to 3 tablespoons of the chicken Alfredo mixture onto one half of each dough circle, keeping about a 1-inch border around the edges.
- 5ļøā£ Fold the uncovered half of each dough circle over the filling to form a half-moon shape, then firmly pinch the edges to seal the calzones completely. Use a fork to press the edges if needed.
- 6ļøā£ Lightly brush the tops of the sealed calzones with the beaten egg to create a golden, shiny crust when cooked.
- 7ļøā£ Place the calzones in the air fryer basket in a single layer; cook in batches if necessary to avoid overcrowding.
- 8ļøā£ Air fry the calzones for 8 to 10 minutes, flipping them halfway through the cooking time, until they are puffed and golden brown on the outside.
- 9ļøā£ Remove the calzones from the air fryer and allow them to cool for a few minutes before serving.
- š Garnish with chopped parsley if desired and serve with additional Alfredo sauce for dipping.
- āØ Pro Tip: For extra flavor and nutrition, add sautĆ©ed mushrooms or fresh spinach to the filling before cooking.
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