So heavenly! We just took these out, and the tray was empty within the hour!

Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.

On a lightly floured surface, divide the pizza dough into four equal portions and roll each into a circle about 8 inches in diameter.

In a mixing bowl, combine the cooked chicken, Alfredo sauce, mozzarella cheese, Parmesan cheese, garlic powder, Italian seasoning, and chopped spinach.

Place a generous scoop of the chicken mixture onto one half of each dough circle, leaving a border around the edges.

Fold the dough over the filling to create a half-moon shape, and press the edges together to seal. Use a fork to crimp the edges for a secure seal.

Transfer the calzones to the prepared baking sheet. Brush the tops with the beaten egg for a golden finish.

Make a small slit on the top of each calzone to allow steam to escape.

Bake in the preheated oven for 20-25 minutes, or until the calzones are golden brown and cooked through.

Remove from the oven and let cool slightly before serving.

For a vegetarian version, omit the chicken and add more vegetables such as mushrooms, bell peppers, or artichokes. You can also experiment with different cheeses like provolone or fontina for a unique flavor profile. If you’re short on time, store-bought rotisserie chicken works well in this recipe. For a spicier kick, add a pinch of red pepper flakes to the filling.