Friday night, 6:30 PM, you have some pre-cooked chicken in the fridge and a tube of pizza dough that’s been sitting there for three days. These calzones are made for this exact moment. Not for a gourmet Sunday — but for those nights when you want something good that doesn’t take forever.
The dough puffs up during cooking and turns a light caramel, almost amber color. When you press it with your fingers afterward, the surface cracks slightly — firm on the outside, soft just underneath. Inside, the Alfredo sauce coats every shred of chicken in a warm, thick cream that clings. The smell coming out of the air fryer halfway through is warm bread mixed with roasted garlic — the kind of scent that brings everyone to the kitchen without having to call them.
