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High-protein keto calzone cut open showing melted mozzarella cheese and pepperoni filling with golden crispy chicken crust

High-Protein Keto Calzone

Crispy air-fried calzone stuffed with seasoned ground chicken, gooey mozzarella, and zesty pepperoni. A low-carb, high-protein dinner ready in just 20 minutes.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 2 calzones
Course: Dinner, Main Course
Cuisine: American, Italian
Calories: 485
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound ground chicken can substitute ground turkey or beef
  • 1 cup mozzarella cheese shredded
  • 0.5 cup pepperoni slices can substitute salami or turkey pepperoni
  • 1 tablespoon Italian seasoning
  • 1 large egg beaten, can substitute olive oil for dairy-free
  • 1 cup mushrooms or spinach chopped, optional add-in

Equipment

  • Air fryer
  • Mixing bowl
  • Parchment paper
  • Pastry brush
  • Meat thermometer (recommended)

Method
 

  1. Preheat your air fryer to 350°F. Lay out a piece of parchment paper on a flat work surface.
  2. In a mixing bowl, combine the ground chicken with the Italian seasoning and any optional add-ins like mushrooms or spinach. Mix thoroughly with your hands until evenly distributed. Don't overwork the mixture.
  3. Place the seasoned chicken mixture onto the parchment paper. Shape it into a circle about 8 inches in diameter and roughly 1/2 inch thick, keeping the thickness as even as possible.
  4. On one half of the chicken circle, arrange the mozzarella cheese and pepperoni slices, leaving about a 1-inch border around the edge. Fold the other half over the filling to create a half-moon shape. Press the edges together firmly, using your fingers to crimp and seal them tightly.
  5. Brush the top of the calzone with the beaten egg. Carefully transfer the calzone with the parchment paper into the air fryer basket. Cook for about 10 minutes until the exterior is crispy, golden brown, and the internal temperature reaches 165°F.
  6. Remove from the air fryer and let cool for 1 to 2 minutes before slicing. Serve warm with keto-friendly marinara sauce for dipping. Garnish with fresh basil if desired.

Notes

Seal edges firmly to prevent filling from leaking. Line air fryer basket with parchment paper to prevent sticking. Air fryer models vary, so watch near the end for perfect golden crust. Variations: use sharp cheddar or provolone instead of mozzarella; add crushed red pepper for heat; swap chicken for shredded rotisserie chicken or crumbled sausage. Vegetarian option: replace chicken with sautéed zucchini or bell peppers mixed with ricotta. Make-ahead: prepare filling up to 3 days ahead; shape calzone up to 24 hours ahead and refrigerate wrapped in parchment. Storage: refrigerate cooked calzones up to 3 days. Reheat in air fryer at 350°F for 3-4 minutes for crispy finish. Freeze: wrap uncooked calzones individually in plastic wrap, freeze up to 2 months. Cook from frozen at 350°F for 12 to 15 minutes until internal temperature reaches 165°F.