- 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.
- Add Toppings (Optional): If desired, sprinkle sesame seeds or everything bagel seasoning over the egg-washed tops.
- 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).
- 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
- Serve Warm: Serve the calzones warm with a side of warm marinara sauce for dipping.
- Garnish (Optional): Sprinkle with a little fresh parsley or extra Parmesan cheese before serving.
Tips for the Perfect Chicken Alfredo Calzone
· Room Temperature Dough: Make sure your pizza dough is at room temperature before rolling. Cold dough is stiff and difficult to stretch without tearing .
· Don’t Overfill: It’s tempting to pack in as much filling as possible, but overfilling makes it difficult to seal the calzone and increases the risk of it bursting open in the oven .
· Seal Edges Well: Press the edges firmly to create a tight seal. This keeps all the creamy goodness inside where it belongs .
· Steam Vents are Crucial: Don’t skip cutting slits in the top. Without vents, steam builds up inside and can cause the calzone to explode .
· Cool the Filling: Let the Alfredo filling cool slightly before assembling. Hot filling can soften the dough too much, making it sticky and hard to work with .
· Serve with Marinara: The tangy marinara sauce perfectly complements the rich, creamy Alfredo filling. Warm it up for the best experience .
