1. Make the Alfredo Sauce:
In a small saucepan over medium heat, melt the 2 tablespoons of butter. Add the minced garlic and sauté for 1 minute until fragrant. Pour in the heavy cream and bring to a gentle simmer. Whisk in the Parmesan cheese until the sauce is smooth and has thickened slightly, about 3-5 minutes. Season with salt and pepper. Remove from heat and let it cool.
2. Prepare the Dough:
On a lightly floured surface, roll or stretch each portion of dough into a 6-inch circle.
3. Assemble the Calzones:
Spoon a few tablespoons of the cooled Alfredo sauce onto one half of each dough circle, leaving a ½-inch border. Top the sauce with shredded chicken, a sprinkle of mozzarella, and a pinch of Parmesan.
4. Seal Them Up:
Fold the bare half of the dough over the filling to create a half-moon shape. Press the edges together firmly, then crimp them with a fork to ensure a tight seal.
5. Brush with Butter:
In a small bowl, mix the softened butter with the chopped parsley. Generously brush the tops and sides of each calzone with the parsley butter.
6. Air Fry to Perfection:
Preheat your air fryer to 375°F (190°C). Place the calzones in the basket in a single layer, ensuring they are not touching (you may need to cook in batches). Air fry for 4 minutes.
7. Final Touch:
Open the air fryer, brush the calzones with more parsley butter, and then air fry for another 4-5 minutes, or until the crust is deeply golden brown and crispy.
8. Serve:
Let the calzones cool for 2-3 minutes before serving—the filling will be extremely hot! Enjoy this decadent, cheesy, and satisfying twist on a classic.
