Sundried Tomato & Mozzarella Protein Calzone

Flavourful, high-protein and super satisfying!

By using chicken mince instead of a carb-based dough, we massively boost the protein -keeping us fuller for longer and we can enjoy a carb side without double carbing our meal. Balanced and delicious!

Makes: 3 calzones -(I had one and Ross had two 😄)

Per calzone: 314 calories

Protein: 41g | Carbs: 4g | Fat: 14g

Ingredients

For the “dough”:

• 500g lean chicken mince

• 1½ tsp garlic powder

• 1 tsp onion powder

• 2 tsp paprika

• ½ tsp salt

• ½ tsp black pepper

Filling (divide evenly between 3):

• 40g Philadelphia Protein Cheese (formally known as lightest)

• Handful fresh spinach

• 30g sun-dried tomatoes, finely sliced

• 30g Padano Parmesan cheese

• 30g grated mozzarella

Method

1. Preheat oven to 200°C (fan).

2. In a bowl, mix the chicken mince with garlic powder, onion powder, paprika, salt and pepper.

3. Divide into 3 portions. On baking paper, flatten each portion into a thin oval shape.

4. On one half of each oval, add:

   
   

   • A portion of cream cheese

   • Spinach

   • Sun-dried tomatoes

   • Mozzarella

   • A small sprinkle of Parmesan (save most of it for the top!)

5. 
   

6. Fold the mince over to form a calzone shape and press edges firmly to seal.

7. Sprinkle the remaining Parmesan over the top to create that crispy Parmesan crust 😋

8. Bake for 30 minutes until golden and cooked through.