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Ground Chicken Calzone

Annie Lampella, Pharm.D. Recipe developer and pharmacist

Published

These zero carb calzones skip the dough completely and use seasoned ground chicken and Parmesan to create a crispy, golden crust. Stuff them with marinara, melty mozzarella and pepperoni for an easy, high-protein dinner that gives you that cheesy pizza-calzone experience without the carbs.
  • 1.5gnet carbs
  • 35.4gprotein
  • 32minutes
  • 4servings
Zero carb chicken calzone cut open to reveal melted mozzarella and pepperoni inside a seasoned ground chicken crust.
Baked ground chicken calzones topped with melted cheese and fresh parsley on a white serving plate.
Cheesy chicken calzones stacked beside a bowl of marinara sauce for dipping.
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When I first saw the idea of making ground chicken calzones on Instagram, I honestly wasn’t convinced they would work. Ground chicken is so soft and sticky that I couldn’t imagine folding it around pizza toppings without it falling apart, and I was even more skeptical that it would bake up crispy instead of sitting in a puddle of liquid. But after testing it, I was surprised by how well the chicken holds together, especially when you use parchment paper to help with the folding.

Stacked zero carb chicken calzones with gooey melted cheese and pepperoni filling served with marinara sauce.

For my version, I use 93/7 ground chicken seasoned with garlic and salt, then fill each calzone with marinara, mozzarella and pepperoni. Before baking, I press grated Parmesan into the outside, which is really the secret to getting that golden, crispy exterior. A quick broil at the end gives it even more color while the inside stays juicy and filled with melted cheese.

What I love most about these ground chicken calzones is that they’re naturally zero carb and high in protein without having to make a special low carb dough or use almond flour. They’re also really easy to customize with your favorite pizza toppings, so once you know the basic method, you can make a completely different calzone just by changing what you put inside.

Two golden ground chicken calzones topped with melted mozzarella and parsley on parchment paper.

Storage information

Store leftover calzones in an airtight container in the refrigerator for up to 3-4 days. For the crispiest results, reheat them in a 350°F oven or air fryer until warmed through and crisp on the outside.

To freeze, let the cooked calzones cool completely, then wrap them individually and place in a freezer-safe bag or container for up to 2 months. Thaw overnight in the refrigerator before reheating in the oven or air fryer.

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The recipe

Ground Chicken Calzone

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Prep 15 min Cook 17 min Total 32 min Serves 4

Ingredients

Servings 4

Ground Chicken Calzone Ingredients

Step by Step Instructions

  1. Season the chicken

    Preheat oven to 400°F. Place ground chicken in a large bowl. Add garlic powder and salt. Mix with hands until combined.

    For this step

    • 1 lb ground chicken (93/7)
    • 1 teaspoon garlic powder
    • 1/2 teaspoon salt
    Ground chicken mixed with seasonings in a glass bowl to make zero carb calzone dough.

  2. Portion the chicken

    Divide the chicken mixture into 4 equal portions and shape each into a ball. If the chicken is sticking to your hands, lightly coat your hands with cooking spray before shaping.

    Seasoned ground chicken divided into four evenly sized balls on parchment paper.

  3. Form the crusts

    Place one chicken ball between two sheets of parchment paper lightly coated with cooking spray. Using a flat-bottomed plate or rolling pin, flatten the chicken into a 6-inch circle about ¼ inch thick.

    Ground chicken flattened into a thin round circle between sheets of parchment paper for a calzone crust.

  4. Fill the calzones

    Remove the top sheet of parchment. Spread 1 tablespoon marinara sauce over one half of the chicken circle, leaving the edges uncovered. Top with 3 tablespoons mozzarella cheese and 5 slices pepperoni.

    For this step

    • 1/4 cup marinara sauce, divided
    • 3/4 cup shredded mozzarella cheese, divided
    • 20 slices pepperoni
    Flattened ground chicken topped with shredded mozzarella and pepperoni on one half before folding.

  5. Fold and seal

    Using the bottom sheet of parchment to help lift the chicken, fold the unfilled half over the filling to form a half-moon. Gently press the edges together to seal, then crimp the edges. Repeat with the remaining chicken and fillings.

    Ground chicken folded over the cheese and pepperoni filling to form a half-moon shaped calzone.

  6. Add the Parmesan and bake

    Sprinkle about 2 tablespoons grated Parmesan cheese over the top of each calzone, gently pressing it into the chicken so it adheres. Bake on the middle oven rack for 15 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F. Move the calzones to the top rack and broil on HIGH for about 2 minutes, or until the tops are golden brown. Watch closely while broiling to prevent burning.

    For this step

    • 8 tablespoons grated Parmesan cheese
    1. Ground chicken calzones being sealed around the edges and topped with grated Parmesan before baking.

Nutrition

Per serving: 1 calzone

Calories
355
Fat
24.7g
Protein
35.4g
Total carbs
2.1g
Net carbs
1.5g

Nutrition is an estimate calculated from the ingredients listed. Brands vary, so check labels if you track closely.

Frequently Asked Questions

How do you keep ground chicken from falling apart when folding it?

The trick is parchment paper. Ground chicken is too soft and sticky to pick up and fold like regular dough, so I flatten it between two greased sheets of parchment paper. After adding the fillings, use the bottom sheet of parchment to lift and fold the chicken over, then gently press the edges together to seal.

How do you get the calzones crispy?

I press grated Parmesan cheese onto the outside of each calzone before baking. After baking for 15 minutes at 400°F, I move them to the top rack and broil for about 2 minutes. This helps the Parmesan brown and gives the calzones a crispier, golden exterior.

Do these calzones taste like chicken?

They do have a mild chicken flavor, but the garlic, Parmesan, marinara, mozzarella and pepperoni give them much more of a pizza flavor. Ground chicken is fairly neutral, which makes it a good base for whatever pizza fillings you want to add.

Can I use ground turkey instead of ground chicken?

Yes, ground turkey should work, but the texture and moisture level can vary depending on the fat content. I developed and tested this recipe with 93/7 ground chicken, so that will give you the most consistent results.

Why are my chicken calzones watery?

Ground chicken naturally releases some moisture as it cooks. Using 93/7 chicken, avoiding too much marinara or watery fillings, and finishing the calzones under the broiler helps prevent them from becoming soggy.

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