Step 1: Over the warm water in a liquid measuring cup, sprinkle the yeast. Keep this aside for about 5 minutes.

Step 2: Place 3 c. (375 grams) of the flour, Parmesan, baking powder, salt, and sugar in a bowl. Mix well until blended. Then, add 2 tbsp olive oil and mix well until incorporated. Over the flour mixture, pour the yeast water. Mix again until the dough shapes into a ball.

Step 3: Onto a floured surface, transfer the dough, and knead for approximately 10 minutes until you have a tight dough formed into a ball.

Step 4: In a bowl, drizzle 1 tbsp olive oil and transfer the dough to it. Cover the dough and allow it to rise in a warm area for 1 hour or until the dough doubles.

Step 5: On a floured surface, flip the bowl and allow the dough to fall. Into 2-inch or 5 cm pieces, cut the dough and roll each into balls.

Step 6: Into about half an inch (1 cm) thick and 5-inches (12 cm) wide circle shape, start forming the dough. Ensure the center of the circle is not too thin. Repeat the process with the rest of the dough.

Step 7: Prepare the oven. Preheat it to 425 degrees F.

Step 8: Pound each chicken breast thin using a meat mallet or rolling pin. To ensure even cooking, make sure the fillets have the same thickness.

Step 9: Into a small bowl, place the dry ingredients. Mix well until combined.

Step 10: Using foil or parchment paper, line a baking pan. Lay the chicken onto the pan. Sprinkle with the seasoning and drizzle with the oil. Rub the seasoning on the entire chicken until evenly coated.

Step 11: On the tops of the chicken breasts, distribute small pieces of butter.

Step 12: Place the baking pan in the preheated oven and bake the chicken for about 16 to 18 minutes until the edges of the chicken are crisp and their internal temperature reaches 165 degrees F or 75 degrees C.

Step 13: To the top rack, move the chicken and broil during the last 3 to 4 minutes of cooking on high or until the edges of the chicken are golden and crisp.

Step 14: Take the chicken out of the oven and loosely tent. Before piercing or cutting the baked chicken, allow them to rest for about 10 minutes. Once the baked chicken is cooled, chop them into dime-sized pieces.

Sep 15: Place the butter, heavy whipping cream, and cream cheese in a medium saucepan and cook on medium heat, whisking until melted.

Step 16: To the pan, add the minced garlic, garlic powder, Italian seasoning, salt, and pepper. Cook further, stirring until smooth. Then, add the grated Parmesan cheese.

Step 17: Bring the sauce to a simmer and cook for an additional 3 to 5 minutes or until the sauce begins to thicken.

Step 18: Onto the middle of the dough, spoon about 1 to 2 tbsp of the Alfredo sauce. On top, spoon 1 to 2 tbsp chopped chicken. Over the filling, fold the dough and seal, pinching the edge of the dough and folding it back. Do the same with the remaining dough.

Step 19: In the meantime, heat 2 inches (5 cm) of oil until the temperature registers 365 degrees F or 185 degrees C.

Step 20: Into the hot oil, place the calzones, two at a time. Fry for about 3 minutes per side. On a paper towel-lined plate, transfer the calzones.

Step 21: On the plate, place a bowl with the remaining tomato sauce. Before serving, sprinkle the calzones with some parsley. Serve right away. Enjoy!