What the heck is this?
Remember those sad frozen Hot Pockets you ate in college? Yeah, forget they ever existed because we’re about to blow your mind. These are what happens when chicken alfredo pasta decides to get wrapped up in pizza dough and baked until golden and crispy. We’re talking tender chunks of seasoned chicken breast, creamy homemade alfredo sauce, and enough melted cheese to make you weep tears of joy, all tucked inside a perfectly crispy, golden-brown pizza dough pocket. It’s like if a calzone, chicken alfredo, and your favorite comfort food had a three-way and created the most beautiful, delicious baby ever. These are handheld happiness that’ll make you wonder why you ever settled for anything less.
Why You’ll Love This Recipe
- Portable comfort food that doesn’t compromise on flavor
- Crispy outside, creamy dreamy inside
- Perfect for meal prep or feeding hungry teenagers
- Way better than any frozen equivalent on the planet
- Impressive enough for company, easy enough for weeknight dinner
- Customizable fillings for everyone’s preferences
- Makes your kitchen smell like an Italian paradise
The Good Stuff You’ll Need
The Dough Situation:
- 1 lb pizza dough (store-bought is totally fine, or make your own if you’re feeling ambitious)
- 2 tbsp olive oil for brushing
- 1 egg, beaten (for that golden shine)
- Italian seasoning for sprinkling
- Garlic powder for extra flavor
The Chicken Game:
- 1 lb boneless, skinless chicken breasts, cut into bite-size pieces
- 2 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp Italian seasoning
- Salt and pepper to taste
- 1/2 tsp paprika
The Alfredo Magic:
- 4 tbsp butter
- 4 cloves garlic, minced
- 2 tbsp all-purpose flour
- 1 1/2 cups heavy cream
- 1 cup freshly grated parmesan cheese
- 1/4 tsp nutmeg (trust me on this)
- Salt and white pepper to taste
The Cheese Extravaganza:
- 2 cups mozzarella cheese, shredded
- 1/2 cup ricotta cheese
- 1/4 cup parmesan cheese, grated
- 4 oz cream cheese, cubed
The Extras:
- 1 cup fresh spinach, chopped (optional but adds nice color)
- 1/4 cup sun-dried tomatoes, chopped (because we’re fancy)
- Fresh basil leaves
- Red pepper flakes for heat lovers
Let’s Do This
Step 1: Get That Chicken Perfect Heat 2 tbsp olive oil in a large skillet over medium-high heat.
Season chicken pieces with garlic powder, Italian seasoning, paprika, salt, and pepper.
Cook chicken until golden brown and cooked through, about 6-8 minutes. Set aside to cool.
Step 2: Make That Alfredo Sauce In the same skillet (those chicken drippings are liquid gold), melt butter over medium heat.
Add minced garlic and cook for 1 minute until fragrant.
Whisk in flour and cook for 2 minutes to get rid of that raw flour taste.
Gradually whisk in heavy cream, bringing it to a gentle simmer.
Add parmesan cheese, nutmeg, salt, and white pepper. Whisk until smooth and thickened.
Let it cool slightly – we don’t want to melt our dough when we assemble.
Step 3: Prep Your Dough Preheat oven to 425°F. Line two baking sheets with parchment paper.
Divide pizza dough into 6-8 portions (depending on how big you want these bad boys).
On a floured surface, roll each portion into a circle about 6-7 inches across.
Step 4: Assembly Time Mix the cooked chicken with about half the alfredo sauce. You want it saucy but not swimming.
On one half of each dough circle, spread a spoonful of the remaining alfredo sauce.
Add a portion of the chicken mixture, then dollop with ricotta and cream cheese.
Sprinkle with mozzarella, spinach (if using), and sun-dried tomatoes.
Don’t overfill – we’ve all been there with the exploding calzone situation.
Step 5: Seal the Deal Brush the edges of the dough with water.
Fold the empty half over the filling, creating a half-moon shape.
Press the edges firmly with a fork to seal. No gaps allowed – cheese will escape and burn.
Step 6: Make Them Beautiful Transfer to your prepared baking sheets.
Brush tops with beaten egg for that gorgeous golden color.
Sprinkle with Italian seasoning and garlic powder.
Cut 2-3 small slits in the top of each calzone for steam vents.
Step 7: Bake to Perfection Bake for 15-20 minutes until golden brown and crispy.
Let them cool for 5 minutes before eating (the filling will be molten lava hot).
Step 8: Serve and Accept Your New Status as Kitchen Hero Serve with extra alfredo sauce for dipping because why not?
Garnish with fresh basil and a sprinkle of parmesan.
Serving Suggestions
These are pretty complete on their own, but pair nicely with:
- Simple Caesar salad
- Garlic knots (because carbs on carbs is life)
- A glass of white wine or cold beer
Switch It Up
Veggie Supreme: Skip the chicken, add mushrooms, bell peppers, and artichoke hearts Bacon Ranch: Use ranch dressing instead of alfredo and add crispy bacon Buffalo Chicken: Toss the chicken in buffalo sauce and add blue cheese Breakfast Style: Fill with scrambled eggs, bacon, and hash browns
Make-Ahead Magic
Assemble the calzones completely, then freeze them on a baking sheet. Once frozen, transfer to freezer bags.
Bake from frozen at 375°F for 25-30 minutes until golden and heated through.
You can also make the alfredo sauce and cook the chicken a day ahead.
Pro Tips That Actually Matter
- Don’t overfill – less is more when you need to seal these properly
- Make sure your filling has cooled before assembly or you’ll have dough soup
- If the dough springs back when rolling, let it rest for 10 minutes
- Brush with olive oil after baking for extra shine and flavor
Questions People Actually Ask
Q: Can I use rotisserie chicken? A: Absolutely! Just shred it and toss with some of the alfredo sauce.
Q: What if my dough keeps tearing? A: Let it come to room temperature and rest for 15-20 minutes. Cold dough is cranky dough.
Q: Can I make these smaller for appetizers? A: For sure! Just make mini versions and reduce the baking time to 10-12 minutes.
Q: How do I reheat leftovers? A: Oven at 350°F for 10-12 minutes to keep them crispy. Microwave works but won’t be as crispy.
Print
Crispy Cheesy Chicken Alfredo Calzones: Hot Pockets Could Never
- Total Time: 50 minutes
- Yield: 6 servings 1x
Description
Remember those sad frozen Hot Pockets you ate in college? Yeah, forget they ever existed because we’re about to blow your mind. These are what happens when chicken alfredo pasta decides to get wrapped up in pizza dough and baked until golden and crispy. We’re talking tender chunks of seasoned chicken breast, creamy homemade alfredo sauce, and enough melted cheese to make you weep tears of joy, all tucked inside a perfectly crispy, golden-brown pizza dough pocket. It’s like if a calzone, chicken alfredo, and your favorite comfort food had a three-way and created the most beautiful, delicious baby ever. These are handheld happiness that’ll make you wonder why you ever settled for anything less.
Ingredients
The Dough Situation:
- 1 lb pizza dough (store-bought is totally fine, or make your own if you’re feeling ambitious)
- 2 tbsp olive oil for brushing
- 1 egg, beaten (for that golden shine)
- Italian seasoning for sprinkling
- Garlic powder for extra flavor
The Chicken Game:
- 1 lb boneless, skinless chicken breasts, cut into bite-size pieces
- 2 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp Italian seasoning
- Salt and pepper to taste
- 1/2 tsp paprika
The Alfredo Magic:
- 4 tbsp butter
- 4 cloves garlic, minced
- 2 tbsp all-purpose flour
- 1 1/2 cups heavy cream
- 1 cup freshly grated parmesan cheese
- 1/4 tsp nutmeg (trust me on this)
- Salt and white pepper to taste
The Cheese Extravaganza:
- 2 cups mozzarella cheese, shredded
- 1/2 cup ricotta cheese
- 1/4 cup parmesan cheese, grated
- 4 oz cream cheese, cubed
The Extras:
- 1 cup fresh spinach, chopped (optional but adds nice color)
- 1/4 cup sun-dried tomatoes, chopped (because we’re fancy)
- Fresh basil leaves
- Red pepper flakes for heat lovers
Instructions
Step 1: Get That Chicken Perfect Heat 2 tbsp olive oil in a large skillet over medium-high heat.
Season chicken pieces with garlic powder, Italian seasoning, paprika, salt, and pepper.
Cook chicken until golden brown and cooked through, about 6-8 minutes. Set aside to cool.
Step 2: Make That Alfredo Sauce In the same skillet (those chicken drippings are liquid gold), melt butter over medium heat.
Add minced garlic and cook for 1 minute until fragrant.
Whisk in flour and cook for 2 minutes to get rid of that raw flour taste.
Gradually whisk in heavy cream, bringing it to a gentle simmer.
Add parmesan cheese, nutmeg, salt, and white pepper. Whisk until smooth and thickened.
Let it cool slightly – we don’t want to melt our dough when we assemble.
Step 3: Prep Your Dough Preheat oven to 425°F. Line two baking sheets with parchment paper.
Divide pizza dough into 6-8 portions (depending on how big you want these bad boys).
On a floured surface, roll each portion into a circle about 6-7 inches across.
Step 4: Assembly Time Mix the cooked chicken with about half the alfredo sauce. You want it saucy but not swimming.
On one half of each dough circle, spread a spoonful of the remaining alfredo sauce.
Add a portion of the chicken mixture, then dollop with ricotta and cream cheese.
Sprinkle with mozzarella, spinach (if using), and sun-dried tomatoes.
Don’t overfill – we’ve all been there with the exploding calzone situation.
Step 5: Seal the Deal Brush the edges of the dough with water.
Fold the empty half over the filling, creating a half-moon shape.
Press the edges firmly with a fork to seal. No gaps allowed – cheese will escape and burn.
Step 6: Make Them Beautiful Transfer to your prepared baking sheets.
Brush tops with beaten egg for that gorgeous golden color.
Sprinkle with Italian seasoning and garlic powder.
Cut 2-3 small slits in the top of each calzone for steam vents.
Step 7: Bake to Perfection Bake for 15-20 minutes until golden brown and crispy.
Let them cool for 5 minutes before eating (the filling will be molten lava hot).
Step 8: Serve and Accept Your New Status as Kitchen Hero Serve with extra alfredo sauce for dipping because why not?
Garnish with fresh basil and a sprinkle of parmesan.
Notes
These are pretty complete on their own, but pair nicely with:
- Simple Caesar salad
- Garlic knots (because carbs on carbs is life)
- A glass of white wine or cold beer
- Prep Time: 30 minutes
- Cook Time: 20 minutes
Nutrition
- Calories: ~580 kcal
- Fat: ~28g
- Carbohydrates: ~48g
- Protein: ~32g