Chicken Alfredo Calzones:

 

Ingredients:

For the Chicken Alfredo:

2 cups cooked, shredded chicken (rotisserie chicken works well)

1 cup heavy cream

1/2 cup grated Parmesan cheese

1/2 cup shredded mozzarella cheese

2 tablespoons butter

2 cloves garlic, minced

1/2 teaspoon Italian seasoning

Salt and pepper, to taste

For the Calzone Dough:

1 package (about 2 1/4 teaspoons) active dry yeast

1 cup warm water

2 tablespoons olive oil

2 1/2 cups all-purpose flour

1 teaspoon salt

1 teaspoon sugar

For Assembly:

1/4 cup shredded mozzarella cheese (for topping)

Fresh parsley, chopped (for garnish)

Marinara sauce, for dipping

Instructions:

1. Prepare the Dough:

In a small bowl, dissolve the yeast and sugar in warm water. Let it sit for 5 minutes until foamy.

In a large bowl, mix flour and salt. Add the yeast mixture and olive oil. Stir to combine until a dough forms.

Knead the dough on a floured surface for about 5-7 minutes until smooth. Place in a greased bowl, cover, and let it rise for 1-2 hours, or until doubled in size.

2. Make the Chicken Alfredo Filling:

In a saucepan, melt butter over medium heat. Add minced garlic and cook for 1-2 minutes until fragrant.

Add the heavy cream and bring to a simmer. Stir in the Parmesan cheese, mozzarella cheese, Italian seasoning, salt, and pepper. Continue to cook, stirring, until the sauce thickens, about 3-5 minutes.

Stir in the shredded chicken and cook for another 2 minutes. Remove from heat and set aside.

3. Assemble the Calzones:

Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.

Punch down the dough and divide it into 4 equal portions. Roll each portion into a 6-8 inch circle.

Spoon a generous amount of the chicken Alfredo mixture onto the center of each dough circle.

Fold the dough over the filling, sealing the edges by pinching them together. Use a fork to crimp the edges.

Place the calzones on the prepared baking sheet. Brush the tops with olive oil and sprink