Air Fryer Potato Wedges

Ingredients

For the Dough & Crust

• 1 lb (450 g) Prepared pizza dough (store-bought or homemade, brought to room temperature)
• 1 tbsp Olive oil or melted unsalted butter (for brushing the exterior)
• 1 tsp Garlic powder
• 1 tsp Dried Italian seasoning (oregano, basil, thyme)
• 2 tbsp Grated Parmesan cheese (for topping)
• All-purpose flour (for rolling and dusting)

For the Creamy Chicken Alfredo Filling

• 2 cups Cooked chicken breast , diced or shredded (rotisserie chicken works exceptionally well)
• ¾ cup Thick Alfredo sauce (refrigerated jarred sauce or homemade Alfredo; ensure it is thick, not watery)
• 1 ½ cups Low-moisture whole-milk mozzarella cheese , freshly shredded
• ½ cup Whole-milk ricotta cheese (drained of excess whey)
• 2 cloves Garlic , finely minced
• ¼ tsp Fresh cracked black pepper
• ¼ tsp Red pepper flakes (optional, for subtle warmth)
• ¼ cup Baby spinach , finely chopped (optional, for color and freshness)

For Serving

• ½ cup Warm Alfredo sauce or marinara sauce (for dipping)
• 2 tbsp Fresh parsley , finely chopped

Instructions

Step 1: Prep the Dough & Air Fryer

1. Bring your pizza dough to room temperature for at least 20–30 minutes before handling. Cold dough tends to snap back, making it harder to roll and more prone to bursting in the air fryer. Lightly flour a clean work surface. Preheat your air fryer to 360°F (182°C) for 3–5 minutes.

Step 2: Mix the Alfredo Chicken Filling

1. In a medium mixing bowl, combine the shredded cooked chicken, ¾ cup of thick Alfredo sauce, minced garlic, cracked black pepper, and red pepper flakes. Stir until the chicken pieces are thoroughly coated.
2. Pro Chef Tip: Keep your Alfredo sauce chilled or room-temperature before assembling. If the filling is hot, it will melt through raw dough before sealing, causing steam blowouts during air frying.

Step 3: Divide and Shape the Dough

1. Divide the pound of pizza dough into 4 equal portions (roughly 110–115 grams each). Using a rolling pin on your floured surface, roll each portion into an even circle about 6 to 7 inches in diameter. Aim for a thickness of about ⅛ inch. If the dough is rolled too thin, the sauce will leak; if too thick, the interior dough will remain gummy.

Step 4: Layer the Filling

1. Working on one round at a time:
2. Spread 2 tablespoons of ricotta cheese across the lower half of the circle, leaving a clear ½-inch clean border along the edges.
3. Spoon roughly ½ cup of the chicken Alfredo mixture directly over the ricotta layer.
4. Top with ⅓ cup of shredded mozzarella and a pinch of chopped spinach if using.

Step 5: Fold, Seal, and Vent

1. Lightly dab the exposed outer rim with a wet fingertip. Fold the top half of the dough over the filling to create a half-moon shape.
2. Press firmly along the seam with your fingers to push out any trapped air pockets. Crimp the edge tightly using the tines of a fork, or fold the bottom edge over the top in a rope-style twist. Cut two small, shallow slits (about ½ inch long) across the top crust using a paring knife to allow steam to escape safely without rupturing the seams.

Step 6: Season the Exterior

1. Brush the tops and edges of each calzone lightly with olive oil or melted butter. Sprinkle evenly with garlic powder, Italian seasoning, and grated Parmesan cheese.

Step 7: Air Fry to Golden Perfection

1. Lightly mist the air fryer basket with olive oil spray (avoid aerosol propellant sprays, which degrade nonstick coatings). Place two calzones into the basket, leaving at least 1–2 inches between them for hot air circulation. Do not overcrowd.
2. Cook at 360°F (182°C) for 8 minutes .
3. Carefully flip the calzones using silicone-tipped tongs.
4. Cook for an additional 4 to 6 minutes , until the crust is deep golden brown, firm to the touch, and sounds hollow when lightly tapped.
5. Transfer to a wire rack to rest for 3–4 minutes before cutting. Repeat with the remaining calzones.

Nutrition

Calories: 520 kcal — · Protein: 32 g 64% · Fat: 24 g 31% · Carbohydrates: 44 g 16% Dietary · Saturated Fat: 11 g 55% · Fiber: 2 g 7% · Sugar: 4 g — · Sodium: 980 mg 43%