So you’re craving something ridiculously tasty but also kinda want to lie on the couch for the rest of your life? Same, friend, same. We’re talking crispy, cheesy, chicken-Alfredo-y goodness, all wrapped up in a neat little package that barely requires you to break a sweat. Get ready to meet your new favorite air fryer obsession: Crispy Cheesy Chicken Alfredo Calzones!
Why This Recipe is Awesome
Let’s be real, who has time for complicated culinary adventures after a long day? Not me, and probably not you either. That’s why this recipe is basically a superhero in disguise. First off, it’s an **air fryer miracle**, meaning crispy perfection without deep-frying or heating up your entire kitchen. Second, it’s essentially a portable pocket of comfort food – all the creamy, dreamy Alfredo chicken and cheese, but in a handheld, crispy crust. Think pizza pocket, but *fancy* and with more swagger. Plus, it’s practically idiot-proof. Seriously, even I didn’t mess it up, and I once tried to microwave a metal spoon (don’t ask). **It’s quick, easy, and delivers maximum flavor with minimal effort.** What more could you want?
Ingredients You’ll Need
Gather your troops! Here’s what you’ll need for these pockets of pure joy. No fancy stuff, promise.
- 1 lb Pre-made Pizza Dough: Grab a roll from the dairy or deli section. No shame in store-bought, we’re busy!
- 1.5 cups Cooked Chicken: Shredded or diced. A rotisserie chicken is your best friend here, or use any leftover cooked chicken.
- 1 cup Alfredo Sauce: Store-bought is perfectly fine. Unless you’re a sauce wizard, then, by all means, show off!
- 1.5 cups Shredded Mozzarella Cheese: The more, the merrier. Seriously, don’t skimp.
- 1/4 cup Grated Parmesan Cheese: For that extra cheesy kick.
- 1 Large Egg: Beaten with a splash of water for an egg wash. This is our secret weapon for golden crispiness.
- Optional Sprinkle Magic: A pinch of garlic powder, Italian seasoning, or dried parsley for extra oomph.
Step-by-Step Instructions
Alright, let’s get down to business. You got this, chef!
- Prep Your Filling: In a medium bowl, combine the cooked shredded chicken, Alfredo sauce, mozzarella cheese, and Parmesan cheese. If you’re feeling extra, stir in a dash of garlic powder or Italian seasoning. Mix it all up until everything is happily acquainted.
- Roll Out the Dough: On a lightly floured surface, roll out your pizza dough. You’re aiming for a rectangle or a large circle, about 1/4 inch thick. Then, divide it into 4-6 equal pieces. Think of them as individual calzone canvases.
- Fill ‘Em Up: Spoon a generous (but not *too* generous, we’ll get to that) amount of your chicken Alfredo mixture onto one half of each dough piece. Leave about a half-inch border around the edge.
- Fold and Seal: Fold the other half of the dough over the filling to create a crescent shape. Pinch the edges together firmly to seal. You can also use a fork to crimp the edges – it looks pretty and helps keep all that cheesy goodness inside.
- Egg Wash & Vent: Whisk your egg with a teaspoon of water. Brush this magical egg wash over the top of each calzone. Then, use a sharp knife to cut a few small slits on top of each calzone. This allows steam to escape, preventing explosions and ensuring a crispy crust.
- Air Fry Away! Preheat your air fryer to 350°F (175°C). Carefully place 1-2 calzones in the air fryer basket, **making sure not to overcrowd it**. Air fry for 10-15 minutes, or until they’re gloriously golden brown and puffy. You might want to flip them halfway through for even browning.
- Cool and Devour: Let them cool for a few minutes (they’ll be lava hot inside!) before digging in. Serve with extra Alfredo sauce for dipping, if you’re feeling extra decadent.
Common Mistakes to Avoid
We’ve all been there. Learn from my oopsies so you don’t make your own!
- Overstuffing: This is probably the #1 rookie mistake. It’s not a competition, people! Too much filling means a leaky, messy calzone. Keep it reasonable, or you’ll have cheese lava everywhere.
- Not Sealing Properly: If your edges aren’t pinched tight, your beautiful filling will escape. Again, cheese lava. Take your time with the crimping!
- Forgetting the Egg Wash: Sure, you *could* skip it. But then you’d miss out on that gorgeous golden-brown, extra-crispy crust. Don’t be that person.
- Crowding the Air Fryer: I know, you want to cook them all at once. But air fryers need space for the air to circulate. Cook in batches, trust me. **Patience is a virtue, especially for crispy food.**
- No Vent Slits: Those little cuts aren’t just for show. They release steam and prevent your calzones from puffing up like balloons and potentially bursting.
Alternatives & Substitutions
Feeling adventurous? Or just don’t have exactly what I listed? No stress!
- Vegetarian Vibe: Skip the chicken entirely and load up on sautéed spinach, mushrooms, sun-dried tomatoes, or roasted bell peppers. A little ricotta mixed in with the mozzarella would be divine too!
- Cheese Swap: Not a fan of mozzarella? Try provolone, Monterey Jack, or even a mix of Italian cheeses. Just make sure it melts well.
- Sauce It Up: If Alfredo isn’t your jam (gasp!), a creamy tomato sauce or even a pesto could work, though the flavor profile will obviously shift.
- Spice It Up: Add a pinch of red pepper flakes to the filling for a little kick.
- Gluten-Free: Many brands now offer gluten-free pizza dough. Just be extra gentle with it, as it can be a bit more delicate.
FAQ (Frequently Asked Questions)
Got questions? I’ve got answers, delivered with a side of sass.
Q: Can I use raw chicken?
A: Uh, no. Please, for the love of food safety, **cook your chicken first**! Nobody wants a raw chicken surprise in their calzone. Leftover rotisserie chicken is your best friend here, FYI.
Q: Can I bake these in the oven instead?
A: Absolutely! Preheat your oven to 400°F (200°C). Place the calzones on a parchment-lined baking sheet and bake for 18-22 minutes, or until golden brown and delicious. They won’t be quite as crispy as the air fryer version, but still amazing.
Q: How long do these last?
A: If you miraculously have leftovers, store them in an airtight container in the fridge for up to 3-4 days. Reheat in the air fryer for a few minutes to bring back some crispiness.
Q: Can I freeze these?
A: Yes! You can freeze them before or after baking. If freezing unbaked, place them on a baking sheet until solid, then transfer to a freezer-safe bag. Bake from frozen, adding extra time. If freezing baked, let them cool completely, then wrap individually and freeze. Reheat in the air fryer.
Q: Can I make these ahead of time?
A: You can assemble them a few hours in advance and keep them covered in the fridge. Just let them sit at room temp for 15-20 minutes before air frying for best results.
Q: My calzones aren’t getting crispy! What gives?
A: Are you overcrowding the basket? Did you use the egg wash? Is your air fryer actually preheated? These are usually the culprits! Also, make sure your filling isn’t too wet.
Final Thoughts
There you have it, folks! A ridiculously easy, incredibly delicious, and fun way to get your crispy, cheesy, chicken Alfredo fix. These air fryer calzones are perfect for a quick weeknight dinner, a fun game-day snack, or just when you want to treat yourself without a ton of fuss. Now go impress someone – or yourself – with your new culinary skills. You’ve earned it!
