Chicken Alfredo Air Fryer Calzone
Cheesy, garlic-spiked chicken alfredo oozing out of a homemade pizza pocket calzones that are pillowy soft on the inside and air fried crisp on the outside.
Servings: 4 calzones
Ingredients
- 1 lb. premade pizza dough store-bought or most pizza places sell their dough
- 2 cups rotisserie chicken or 2 chicken breasts cooked and diced
- 1 cup mozzarella, shredded
- marinara sauce for dipping (optional)
Butter Topping
- 4 tablespoons butter, softened
- 2 teaspoons fresh parsley, minced
Alfredo Sauce
- 5 tablespoons butter
- 1 cup heavy whipping cream
- 4 garlic cloves, minced or grated
- 1 teaspoon Italian seasoning or cajun seasoning
- ¼ teaspoon salt or to taste
- ¼ teaspoon pepper or to taste
- 1 cup Parmesan cheese freshly grated
Instructions
Alfredo Sauce
- In a small saucepan over medium low heat, add butter and allow it to melt. Add garlic and stir. Once it's fragrant, add in the heavy cream and seasonings. Bring to a low simmering boil and allow it to thicken, about 3 minutes.
- While it's gently boiling, add parmesan cheese and stir until it's melted through and sauce is thickened and creamy. Taste and adjust the seasonings as needed. Allow to cool while you prep the dough.
Assemble
- Separate pizza dough into 4 ounce balls. With clean, flour-dusted hands, work dough into a 6" pizza sized shapes.
- Spoon a tablespoons of alfredo sauce on to the center of the dough and spread it in the center, leaving the edges free of sauce.
- Top the sauce with a few tablespoons pulled chicken over the sauce, followed by a large pinch of mozzarella cheese.
- Fold the dough in half over the fillings making a half circle shape and seal. Pinch the edge of the dough together and fold back. Repeat with the rest of the dough balls.
- Melt butter in a small bowl and add parsley.
Air Fry
- Load the calzones into the air fryer and spread with the melted parsley butter.
- Cook at 375 for 8 minutes or until golden brown, reapplying butter about halfway through.
- Spread the calzones again with the melted butter when they finish cooking. Serve immediately with marinara sauce.
Notes
Here is how I like to do it: Prep the pizza dough and while it’s rising for an hour… then bake the chicken (this can also be done the day before). While chicken is baking, make alfredo sauce (this can be done the day before). Set both aside to cool while you finish the pizza dough. Assemble the alfredo pockets while oil is heating.