Creamy Chicken Alfredo Calzone

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Instructions

Part 1: Make the Creamy Chicken Alfredo Filling

1. Sauté Garlic: In a medium skillet, heat the olive oil or butter over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant. Be careful not to burn it.
2. Add Cream: Pour in the heavy cream and bring to a gentle simmer. Cook for 2-3 minutes, stirring occasionally, until it thickens slightly.
3. Add Parmesan: Reduce the heat to low and gradually whisk in the grated Parmesan cheese until the sauce is smooth and creamy. Season with salt, pepper, and a pinch of nutmeg (if using).
4. Combine with Chicken: Add the cooked chicken to the sauce and stir to coat. Remove from heat and let the mixture cool slightly. Cooling is important—if the filling is too hot, it can make the dough difficult to work with and may cause it to tear.
5. Add Mozzarella and Parsley: Once slightly cooled, stir in 1 cup of shredded mozzarella and the chopped parsley (if using). Set aside.

Part 2: Assemble the Calzones

1. Preheat Oven: Preheat your oven to 400°F (200°C) . If you have a pizza stone, place it in the oven to preheat as well. Otherwise, line a baking sheet with parchment paper.
2. Divide the Dough: On a lightly floured surface, divide the pizza dough into 2 equal portions. (For smaller, individual calzones, you can divide it into 4 portions.)
3. Roll Out the Dough: Roll each portion into a circle about 8-10 inches in diameter. Try to keep the thickness even, slightly thinner than you would for a pizza.
4. Add the Filling: Place half of the creamy chicken Alfredo mixture on one half of each dough circle, leaving a 1-inch border around the edge. Sprinkle the remaining 1 cup of mozzarella cheese evenly over the filling on both calzones.
5. Seal the Calzones: Gently fold the empty half of the dough over the filling to create a half-moon shape. Press the edges together firmly to seal. For a decorative touch, you can crimp the edges with a fork or twist them.
6. Create Steam Vents: Use a sharp knife to cut 2-3 small slits on the top of each calzone. This allows steam to escape during baking and prevents them from bursting open.

Part 3: Bake the Calzones

1. Apply Egg Wash: In a small bowl, beat the egg with 1 tablespoon of water. Brush the egg wash over the top of each calzone. This will give them a beautiful golden, shiny crust.
2. Add Toppings (Optional): If desired, sprinkle sesame seeds or everything bagel seasoning over the egg-washed tops.
3. Bake: Carefully transfer the calzones to the preheated pizza stone or prepared baking sheet. Bake for 15-20 minutes, or until the crust is golden brown and the filling is hot and bubbly. If you inserted a thermometer into the center, it should read at least 165°F (74°C).
4. Rest: Remove from the oven and let the calzones rest for 5-10 minutes before serving. This allows the filling to set slightly and prevents burns from the hot cheese.

Part 4: Serve