Pepperoni Keto Calzone

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Ingredients

• Cooking spray 

• 2 tsp Italian Seasoning

• Dash salt & pepper 

• 1 lb ground turkey

• 1 egg (for egg wash)

• 24 pepperoni slices 

• 1 cup shredded mozzarella 

• ½ cup Parmesan cheese

• Parchment paper

Directions

PREP

1. Mix the ground turkey, Italian seasoning, salt, and pepper in a bowl. 

2. Separate the seasoned meat into 4 evenly sized meatballs. 

3. Prepare 4 pieces of parchment paper, large enough to fit a 6” circle on each.

4. Crack an egg into a separate bowl and mix till combined for egg wash. 

5. Spray the air fryer with cooking spray.

PREPARE & COOK

1. Place a meatball in the center of each piece of parchment paper and flatten it evenly to about 6 inches in diameter. 

2. Add the pepperoni and cheese on one half of each meat circle.

3. Lift the parchment paper and fold the meat circle in half. This is the hardest part, as it can be sticky. I press it into the bottom to help get it to stick. 

4. Peel back the parchment paper to reveal the top of each calzone. 

5. White the top half with egg and sprinkle Parmesan cheese. 

6. Flip the calzone, white wash the bottom, and sprinkle with cheese. 

7. Depending on the size of your air fryer, you may have to cook these in batches. 

8. Cook at 400 degrees for 5 minutes. Flip and cook for 5 minutes or until the ground turkey is cooked.

   
   

Tips-n-Tricks

• Since your hands will be working with raw meat, it is best to prep as much as you can before making the calzone. 

• A food brush helps wash the egg on the outside of the calzone. 

• If you are looking for a high-protein option, but are not doing Keto, this recipe is even better with panko on the exterior. It makes it crunchier and more flavorful.

• The images below are from when I made it with bacon, but the same concept.

Macros

• Calories: 394

• Protein: 37g

• Fat: 26g

• Carbs: 2.25g

• Fiber: 0.25g

*macros are approximate