Description
This high protein calzone is a hearty, cheesy, and satisfying meal packed with tender chicken, gooey mozzarella, and creamy ricotta all wrapped in a golden whole wheat crust. Perfect for meal prep, post-workout fuel, or a cozy dinner.
Ingredients
Scale
- 1 pound whole wheat pizza dough
- 1 cup cooked chicken thighs, chopped
- 1/2 cup low-fat ricotta cheese
- 3/4 cup shredded mozzarella (part-skim)
- 1 cup fresh spinach, chopped and sautéed
- 1 teaspoon garlic powder
- Salt and black pepper, to taste
- 1 tablespoon olive oil
- 1 egg (for egg wash)
Instructions
- Preheat your oven to 425°F (220°C) and place a baking sheet or pizza stone inside to heat up.
- In a mixing bowl, combine chopped chicken, ricotta, mozzarella, sautéed spinach, garlic powder, salt, and pepper.
- Roll out the dough into a large circle about 1/4 inch thick on a floured surface.
- Spoon the filling onto one half of the dough, fold over, and seal the edges with a fork. Cut a few slits on top.
- Transfer to the hot baking sheet or stone, brush with beaten egg, and bake for 18–22 minutes or until golden brown.
- Let rest for 5 minutes before slicing. Serve warm with marinara sauce.
Notes
- Don’t overfill the calzone or it may burst during baking.
- Use parchment paper for easier transfer and cleanup.
- Make the filling ahead of time and store in the fridge to save time.
- Calzones freeze well and can be baked straight from frozen.
Nutrition
- Serving Size: 1 calzone
- Calories: 450
- Sugar: 3g
- Sodium: 520mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 35g
- Cholesterol: 85mg