Chicken and Spinach Calzone

air fryer
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Chicken and Spinach Calzone

Course Main Course
Prep Time 20 minutes
Cook Time 10 minutes
Servings 6


  • Air Fryer


  • 1 cup ricotta cheese
  • 1 cup shredded rotisserie chicken
  • 1/2 cup chopped fresh spinach
  • 1/4 cup finely grated Parmesan cheese
  • 2 tsp fresh chopped rosemary, divided
  • Kosher salt and freshly ground black pepper, to taste
  • All-purpose flour, for dusting
  • 1 lb pizza dough, room temperature
  • 3 tbsp unsalted butter, melted
  • 1 cup warm marinara sauce


  • Combine ricotta, chicken, spinach, Parmesan and 1 teaspoon rosemary in a medium bowl. Season with salt and pepper, to taste. Set aside.
  • Divide dough into 6 balls.
  • Roll each dough ball out on a lightly floured work surface into a 1/4-inch thick circle.
  • Fill the center of each round with chicken mixture.
  • Fold round in half and pinch seams together to seal.
  • Combine butter and remaining rosemary in a small bowl.
  • Brush butter mixture over each calzone.
  • Working in batches, place half the calzones into the air fryer.
  • Set temperature to 375°F/190°C and time to 10 minutes, then press Start/Stop to cook until golden brown. Repeat with remaining calzones.
  • Serve with marinara sauce.
  • Tip: Add 1/2 teaspoon crushed red pepper flakes in step 1 for a bit of heat!
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