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.
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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