Step 1

In a bowl, gently mix the ground chicken with the garlic powder, Italian seasoning, salt, and pepper just until combined.

Step 2

Lay down a large sheet of parchment paper on your counter. Place the seasoned chicken in the center, and place a second sheet of parchment paper on top. Using rolling pin, gently press the chicken out into a large, even circle (about 1/4 inch thick).

Step 3

Build the Layers: Peel off the top layer of parchment paper. On the bottom half of your chicken circle, spread the pesto, leaving about a half-inch border at the edges. Layer on the provolone, salami, sun-dried tomatoes, and finally the shredded mozzarella.

Step 4

Grab the bottom sheet of parchment paper under the empty top half of the chicken circle. Lift the paper to fold the meat directly over the filling. Carefully peel the paper back, leaving the chicken folded. Use a fork to firmly press and crimp the edges of the raw chicken together, completely sealing the filling inside.

Step 5

Trim the excess parchment paper around the calzone, leaving just enough to help you lift it. Use that bottom piece of parchment paper like a sling to safely transfer the entire calzone directly into your air fryer basket without it breaking.

Step 6

Spray the top of the chicken calzone generously with olive oil spray and sprinkle the grated Parmesan cheese evenly over the top.

Step 7

Air fry at 375°F for 15 to 18 minutes. You do not need to flip it! Just let it cook until the outside is golden brown and the thickest part of the chicken reaches a safe internal temperature of 165°F.

Step 8

Let it rest for about 3-5 minutes before cutting into it and enjoy