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Chicken Alfredo Calzones - Lunch Version

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Chicken Alfredo Calzones - Lunch Version

Lisa
The Cook
8 Servings
8 Ingredients
7 Comments

Our Chicken Alfredo Calzone takes inspiration from a classic Italian dish and amps up the flavor with crispy bacon and savory spinach.

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8 Servings
8 Ingredients
7 Comments

Ingredients

  • 1 individual Pizza Dough
  • ⅔ cups cook and dice Bacon
  • 5 ⅓ cups cook and shred Chicken, Boneless Breasts
  • 4 tablespoons chop Basil, Fresh
  • 2 cups Mozzarella Cheese, Shredded
  • 2 cups chop Spinach
  • 2 ½ cups Alfredo Sauce
  • 2 tablespoons melt Butter

Containers

Supplies

  • Baking Sheets
  • Parchment Papers
  • Labels

Cooking Instructions

Freeze For Later Cooking Day Directions

Bake

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. Separate pizza dough into indicated number of calzones, rolling each out into a circle.
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Make From Frozen Serving Day Directions

Easy Assembly/Ready to Eat

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Thaw: In fridge
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Make It Now Cooking Directions

Oven Cook

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

  1. Separate pizza dough into indicated number of calzones, rolling each out into a circle.
  2. Divide bacon, chicken, basil, mozzarella cheese, and spinach evenly over 1/2 of each crust.
  3. Pour alfredo sauce over the top of layered ingredients.
  4. Fold opposite half of the crust over the top of the filling. Press along the seams to seal the edges.
  5. Brush melted butter over the top of each calzone.
  6. Line baking sheets with parchment paper.
  7. Place calzones on baking sheets. Bake at 450F for 15 minutes, or until tops are golden brown.

Categories

nut-free, winter, spring, summer, fall, egg-free, fish-free, shellfish-free

Categories

nut-free, winter, spring, summer, fall, egg-free, fish-free, shellfish-free

7 Comments

Join the discussion

  3. Is that the whole batch of dough (which is enough for 3 or more pizzas) or just part of the dough (as in just enough for 1 pizza)?

    Reply

  4. We’ve divided the pizza dough into 8 pieces. These will be tiny calzones. Can you give us more information on what size, weight or something of the pizza dough you use? What size circle do you roll each piece out to be?

    Reply

    1. This was an original recipe so unfortunately we don’t have access to the size or weight of each calzone. Based on the picture they look to be the size of a hand pie.

      Reply