Cheesy Chicken Stuffed Pockets (Print Version)
# Ingredients:
→ For the Calzones
01 -
1 pound pizza dough, from the store or homemade
02 -
1 cup cooked chicken, torn into small pieces
03 -
1 cup Alfredo sauce
04 -
1 cup freshly shredded mozzarella cheese
05 -
1/2 cup ricotta cheese
06 -
1/4 cup freshly grated Parmesan cheese
07 -
1 teaspoon Italian seasoning blend
08 -
1/2 teaspoon garlic powder
09 -
1 egg, beaten for a golden crust
→ For Dipping (Optional)
10 -
Hot marinara sauce
# Instructions:
01 -
Divide your pizza dough into 4 equal chunks and flatten them on a lightly floured surface. Aim for 6-inch circles that'll hold all your delicious filling.
02 -
In a medium bowl, mix your torn chicken, Alfredo sauce, mozzarella, ricotta, Parmesan, Italian seasoning, and garlic powder. Stir everything together until well combined.
03 -
Put about 2-3 tablespoons of your tasty mixture onto one half of each dough circle. Don't go all the way to the edge so you can seal them properly.
04 -
Fold the empty dough half over your filling to create a half-moon shape. Press the edges firmly, then use a fork to make neat crimps along the border to keep everything inside.
05 -
Brush the tops of your calzones with the beaten egg. This'll give them a gorgeous golden finish when they're done cooking.
06 -
Heat your air fryer to 375°F (190°C). Put your calzones in with some space between them for good air flow. Cook for 10-12 minutes until they turn golden brown. Work in batches if needed.
07 -
Let your calzones sit for a few minutes after cooking. This helps the filling set up and won't burn your mouth! Serve them hot with some marinara sauce on the side.
# Notes:
01 -
Toss some extra Italian seasoning on top before cooking for more flavor punch
02 -
Try adding some cooked spinach or browned mushrooms to switch things up
03 -
Don't skimp on sealing the edges—you don't want your filling to escape during cooking