Cheesy Chicken Pockets (Print Version)
# Ingredients:
→ Filling Ingredients
01 -
1 cup shredded mozzarella
02 -
1/2 teaspoon Italian herbs
03 -
1/4 cup grated Parmesan
04 -
1/2 cup ricotta cheese
05 -
1/2 cup Alfredo sauce
06 -
1 pound cooked chicken breast, shredded
07 -
1/2 teaspoon garlic powder
08 -
Salt and pepper to your liking
→ Calzone Ingredients
09 -
Olive oil (1 tablespoon for brushing)
10 -
2 pre-made pizza dough rounds
→ To Serve
11 -
Extra Alfredo sauce to dip
# Instructions:
01 -
Get your air fryer ready by setting it to 375°F (190°C) and let it preheat for around 3 minutes.
02 -
In a big bowl, toss together the shredded chicken, Alfredo sauce, mozzarella, ricotta, Parmesan, garlic powder, and Italian herbs. Sprinkle in some salt and pepper, then give it a good mix until it's one even mixture.
03 -
Flatten out both pizza dough rounds, then cut them each into two pieces. You’ll end up with four smaller dough sections.
04 -
Scoop a generous amount of the filling onto one side of each piece of dough, leaving about a half-inch of empty space around the edges. Fold over the other half of the dough to cover the filling. Seal the edges by pressing them with a fork.
05 -
Use a pastry brush to lightly coat the tops of the calzones with olive oil. This will make the crust bake up extra golden and tasty.
06 -
Place the calzones in your air fryer basket, making sure they don’t overlap. Cook them in batches for 8 to 10 minutes, watching for that perfect golden and crispy finish.
07 -
Let the calzones rest for a couple of minutes after cooking to cool a bit. Pair with more Alfredo sauce for dipping and enjoy.
# Notes:
01 -
Make sure the chicken you use is already cooked before adding it to the filling.
02 -
Rotisserie chicken from the store is a quick and easy option for the filling.
03 -
Feel free to use homemade Alfredo sauce or grab a jarred one from the store.