These calzones are low carb, high protein and keto-friendly. The calzone dough needs just 3 ingredients and can be stuffed with your choice of fillings. No flour, flour substitutes or eggs needed.
A calzone after baking with a cheese pull

These calzones are so easy to make especially since you don’t need to make a traditional calzone dough. Instead, the high protein dough is made with just chicken, parmesan cheese and seasonings of your choice. The dough turns out crispy on the outside, soft on the inside and holds up well.

Ingredients

  • Ground chicken
  • Parmesan cheese
  • Italian seasoning and/or other seasonings

Ground chicken: I recommend using regular ground chicken and not ground chicken breast. Ground chicken breast will make the calzone dough dry.

Grated parmesan cheese: Grated parmesan cheese adds flavor, salt and also helps to crisp up the exterior of the calzone.

Italian seasoning: I recommend adding some seasoning to the calzone dough so it has more flavor. Italian seasoning blend adds a lot of flavor. You can also add garlic powder and onion powder for more flavor. And you can add salt if you prefer.

Filling ingredients: You can fill the calzone with whatever ingredients you prefer. Some of my favorite filling ingredients are mozzarella cheese, pepperoni, sundried tomatoes, spinach, and ricotta.

How to Make High Protein Calzone

  • Add seasonings to the ground chicken and mix until evenly combined.
  • Divide the mixture into two. Roll one portion between two sheets of parchment paper and shape into a 9 inch circle, about 1/4 inch thick. Repeat with the remaining portion.
  • Remove the top sheet of parchment paper and add your desired fillings to one half of each circle, leaving a little space around the edges.Steps to make ground chicken into a calzone
  • Fold the other half over the filling. Seal the edges closed.
  • Sprinkle Parmesan cheese across the surface of the calzones.
  • The calzones can be cooked in the air fryer or the oven. Cook until the chicken is cooked through and the surface is golden brown and crispy. Flip the calzones and cook a few minutes on the other side to crisp up the bottom side. Let the calzones cool slightly before eating. You can also serve with a side of marinara sauce.A calzone in an air fryer before and after baking

Two calzones with a dipping sauce

Expert Tips

  • This recipe works best with regular ground chicken (around 93% lean). If the ground chicken is too lean, such as ground chicken breast which is usually 98 or 99% lean, the calzone base will be dry.
  • Grated Parmesan cheese is needed to crisp up the exterior.
  • You can add whatever fillings you prefer for your calzone. You can keep it simple with just mozzarella cheese and pepperoni or you can add sundried tomatoes, spinach, etc.
  • If you bake the calzones in the oven, you will need to broil the bottom for a few minutes to help it crisp up.

A calzone cut in half
A calzone with fillings

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3 Ingredient Keto Calzone Dough

This high-protein calzone is an easy, gluten-free, low-carb dinner made with seasoned ground chicken instead of traditional dough. It’s packed with protein, air-fried or baked until golden and lightly crisp, and finished with a savory Parmesan crust. Juicy, customizable, and simple to make, it’s a satisfying option for weeknights or meal prep.
Servings: 4 halves
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
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Ingredients

  • 1 lb (454g) ground chicken, see note
  • 1 tsp dried italian seasoning
  • 1/3 cup (30g) grated Parmesan, divided

Instructions
 

  • In a large bowl, combine the ground chicken, Italian seasoning and any other optional seasonings. Mix until evenly combined. If you want to add optional seasonings, I recommend 1 tsp onion powder, 1 tsp garlic powder and 1 tsp salt.
  • Divide the mixture into 2 portions. Place one portion between two pieces of parchment paper and use a rolling pin to shape into a 9-inch circle, about ¼-inch thick. Repeat with the remaining portion.
  • Remove the top piece of parchment from each circle and add your desired fillings to one half of each circle, leaving a small border around the edges. See notes for the fillings I used.
  • Fold the chicken over the filling to form a half-moon shape. Using lightly wet or oiled hands, press and seal the edges well, shaping into a calzone and fully enclosing the filling.
  • Sprinkle the Parmesan evenly over the tops of both calzones, dividing it between them.
  • Air fryer instructions: Line the air fryer basket insert with parchment paper. Add calzone to the prepared basket insert. (I had to cook one at a time). Preheat air fryer to 375°F (190°C). Cook calzone for about 15 minutes, or until the chicken is cooked through and the Parmesan is golden and crisp. Optional: Flip the calzone and air fry for another 3–4 minutes for a crispier bottom. Repeat with the second calzone.
  • Oven instructions: Line a baking pan with parchment paper and place the calzones on the prepared baking sheet. Preheat oven to 425°F (218°C). Cook calzones for about 20 minutes or until chicken is cooked through and the Parmesan is golden and crisp. Flip calzones and set your oven to low broil. Cook for a few minutes on low broil until bottom is crisped.
  • Let rest cool for a few minutes before serving. You can also serve with a side of marinara sauce. Store any leftovers in an airtight container in the fridge or freezer.

Notes

  • Ground chicken note: Avoid using ground chicken breast or any ground chicken that is very lean (such as 98 or 99% lean). This will make the dough dry. Regular ground chicken (around 93% lean) works best.
  • Optional Filling #1: For the filling I used, you will need:
    • ¼ cup whole milk ricotta
    • ½ cup shredded mozzarella cheese
    • ½ cup baby spinach leaves
    • 10 sundried tomatoes
    • Divide the filling ingredients equally between the two calzones.
  • Optional Filling #2: This is another and simpler filling I use:
    • 2/3 cup shredded mozzarella cheese
    • 12 pepperonis
    • Divide the filling ingredients equally between the two calzones
  • Estimated nutrition is for the dough of 1/2 of one calzone. You can also cut the calzone into smaller pieces.
Serving: 1piece, Calories: 211kcal, Carbohydrates: 1g, Protein: 25g, Fat: 11g, Saturated Fat: 4g, Sodium: 163mg, Fiber: 0.2g, Sugar: 0.02g, NET CARBS: 1
The nutrition information provided are only estimates based on an online nutritional calculator. This is not a comprehensive list of all the nutrients in the recipe (i.e., does not include vitamins, cholesterol, etc). I am not a certified nutritionist. Please consult a nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
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