1 lb. premade pizza dough: You can use store-bought dough or get it from your local pizza place.

2 cups rotisserie chicken or 2 cooked and diced chicken breasts: For a tender and flavorful filling.

1 cup mozzarella, shredded: Adds a gooey and delicious cheesy layer.

Marinara sauce for dipping (optional): A classic pairing that complements the cal-zones.

Butter Topping:

4 tablespoons butter, softened

2 teaspoons fresh parsley, minced

Alfredo Sauce:

5 tablespoons butter

1 cup heavy whipping cream

4 garlic cloves, minced or grated

1 teaspoon Italian seasoning or Cajun seasoning

¼ teaspoon salt or to taste

¼ teaspoon pepper or to taste

1 cup Parmesan cheese, freshly grated

Step 1: Make the Alfredo Sauce

In a small saucepan over medium-low heat, melt the butter. Add the garlic and stir until it becomes fragrant. Pour in the heavy cream and add the Italian seasoning (or Cajun seasoning), salt, and pepper. Bring to a low simmering boil and let it thicken for about 3 minutes. Stir in the Parmesan cheese until it is melted and the sauce is thick and creamy. Adjust the seasonings to taste and allow the sauce to cool while you prepare the dough.

Step 2: Assemble the Cal zones

Separate the pizza dough into 4-ounce balls. With clean, flour-dusted hands, shape each ball into a 6-inch circle. Spoon a tablespoon of Alfredo sauce onto the center of the dough and spread it, leaving the edges free of sauce. Top with a few tablespoons of pulled chicken and a large pinch of mozzarella cheese. Fold the dough in half over the fillings to form a half-circle shape and seal the edges by pinching and folding them back. Repeat with the remaining dough balls.

Step 3: Prepare the Butter Topping

Melt the butter in a small bowl and stir in the minced parsley.

Step 4: Air Fry the Cal-zones

Preheat the air fryer to 375°F. Load the cal-zones into the air fryer basket, making sure they don’t touch each other. Brush the cal-zones with the melted pa