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I discovered this incredible Chicken Alfredo Calzone dish right after getting my air fryer. I wanted something new to try. The mix of creamy homemade garlic sauce, soft chicken bits and gooey cheese tucked inside crispy dough was such a hit that my children now ask for these instead of our usual Friday pizza night.
A Fresh Approach to Air Fryer Cooking
You'll totally fall for your air fryer again with these calzones. They remind me of Olive Garden's version but they're way simpler to whip up at home. The best part? They turn out crispy every time without the hassle or downside of deep frying.
Ingredients List
- Pizza Dough: Just pick up your top choice from the grocery store to keep things simple.
- Rotisserie Chicken: This shortcut always stays moist and saves tons of prep time.
- Garlic: Use real cloves for truly outstanding sauce flavor.
- Heavy Cream: This creates our smooth, luxurious sauce base.
- Parmesan Cheese: Get the real stuff and grate it yourself.
- Mozzarella Cheese: Makes those amazing stretchy pulls when melted.
- Butter: Helps create that beautiful bronzed crust.
Calzone Prep Steps
- Prepare Your Dough:
- Divide the dough and flatten into rounds. One batch typically makes four decent-sized calzones.
- Add Your Fillings:
- Layer that alfredo sauce on one half, put chicken on top and sprinkle cheese generously.
- Close Everything Up:
- Fold dough over and press edges firmly. You don't want any filling to leak out.
- Start Air Frying:
- Coat with butter and cook at 375°F. I always add another butter layer midway for extra crunch.
- Let Them Rest:
- Wait a bit before eating as the inside gets extremely hot.
Helpful Hints
Store-bought rotisserie chicken makes this so quick. Don't pack too much filling or your calzones will explode while cooking. That second butter coating halfway through really makes them golden and tasty. Give them time to cool down—the filling comes out super hot at first.
Why You'll Love This Dish
These calzones have become what I make when I want something impressive without spending forever in the kitchen. They work great for hectic evenings, sports viewing snacks, or anytime you want something cozy and warm. Using the air fryer makes them much quicker than old-school frying methods.
Tasty Variations
- Plant-Based Option: Leave out chicken and add plenty of mushrooms and spinach.
- Spicy Version: Toss in some red pepper flakes or fresh jalapeño slices.
- Cheese Blend: Experiment with different cheeses—my children really enjoy provolone.
- Flavored Crust: A dash of Italian seasoning makes the outside extra flavorful.
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Delicious Combinations
We always dip these in hot marinara or ranch dressing. Pair with a simple green salad and dinner's done. They're great for gatherings too—just cook a large batch and watch how fast they're gone.
Frequently Asked Questions
- → What if I don't have an air fryer?
No problem! Bake them in the oven at 400°F for 15-20 minutes until golden. Butter them before and after baking to get that crispy finish.
- → Can I freeze the uncooked ones?
Totally! Wrap each uncooked pocket in plastic, then foil. Keep frozen for up to 3 months. Cook straight from frozen, just tack on 3-4 extra minutes.
- → How do I stop the filling from escaping?
Leave some space around the edges when stuffing, and press the edges tight to seal. Folding over the edge helps prevent leaks, too.
- → Can I swap the chicken for something else?
Definitely! Use other meats, try veggie fillings, or mix different cheeses. Just make sure meats are pre-cooked and fillings aren't too watery.
- → How do I keep leftovers fresh?
Store them in the fridge for up to 3 days. Heat them up in the air fryer at 350°F for 3-4 minutes to bring back the crunch.