Air Fryer High-Protein Chicken Calzone
This crispy, cheesy calzone is packed with lean chicken, mozzarella, and ricotta for a delicious, high-protein meal that’s ready in about 20 minutes.
Prep Time: 10 minutes
Cook Time: 10–12 minutes
Total Time: 20–22 minutes
Servings: 2
Ingredients
Calzone
- 1 (10–12 oz/280–340 g) refrigerated pizza dough
- 1½ cups cooked chicken breast, shredded or diced
- ½ cup part-skim ricotta cheese
- 1 cup shredded part-skim mozzarella cheese
- 2 tablespoons grated Parmesan cheese
- 1 teaspoon Italian seasoning
- ½ teaspoon garlic powder
- ¼ teaspoon black pepper
- ½ cup chopped spinach (optional)
- 1 egg, beaten (for egg wash)
For Serving
- Warm marinara sauce
- Fresh basil or parsley (optional)
Instructions
- Preheat the air fryer to 375°F (190°C) for 3 minutes.
- In a bowl, combine the chicken, ricotta, mozzarella, Parmesan, Italian seasoning, garlic powder, black pepper, and spinach (if using).
- Roll the pizza dough into a circle or rectangle about ¼ inch (6 mm) thick.
- Place the filling on one half of the dough, leaving a 1-inch (2.5 cm) border around the edge.
- Fold the dough over the filling and press the edges together with a fork to seal.
- Brush the top with the beaten egg and cut 2–3 small slits to allow steam to escape.
- Place the calzone in the air fryer basket. Cook for 10–12 minutes, or until golden brown and the crust is cooked through.
- Let it rest for 5 minutes before slicing.
- Serve with warm marinara sauce for dipping.
Nutrition (Per Serving)
Approximate values:
- Calories: 520
- Protein: 43 g
- Carbohydrates: 35 g
- Fat: 20 g
- Fiber: 2 g
Optional Add-Ins
- Sautéed mushrooms
- Diced bell peppers
- Chopped onions
- Jalapeños
- Sun-dried tomatoes
- Crushed red pepper flakes
Tips
- Avoid overfilling the calzone to prevent the filling from leaking.
- Seal the edges tightly and crimp with a fork.
- If your air fryer is small, make two individual calzones instead of one large one.
- Refrigerate leftovers for up to 3 days and reheat in the air fryer at 350°F (175°C) for 3–4 minutes until hot and crisp.