Prep the dough: Take the pizza dough out of the fridge 30–45 minutes before cooking. Let it rest, covered, at room temperature so it rolls easily without snapping back.

Cook the chicken: Warm 1 tablespoon olive oil in a skillet over medium-high heat. Add ground chicken, season with 1/2 teaspoon salt and 1/4 teaspoon pepper, and break it up until no longer pink, about 5–6 minutes.

Add aromatics: Stir in onion and cook until softened, 3–4 minutes. Add garlic, Italian seasoning, and red pepper flakes; cook 30–60 seconds until fragrant.

Reduce moisture: Stir in the marinara (about 3/4 cup) and simmer 2–3 minutes to thicken slightly. Fold in chopped spinach until wilted. Taste and adjust salt and pepper. Remove from heat and cool for 5–10 minutes.

Prepare the air fryer: Preheat to 370–375°F for 3–5 minutes if your model recommends it. Lightly brush or spray the basket with oil.

Divide and roll: Dust your surface with flour or cornmeal. Cut dough into two equal pieces for large calzones (or four for smaller ones). Roll each into a rough oval, about 1/8–1/4 inch thick.

Fill: Spread a thin layer of the remaining marinara over half of each oval, leaving a 1-inch border. Add a generous scoop of chicken mixture, then top with mozzarella and a sprinkle of Parmesan. Avoid overfilling.

Seal well: Fold dough over to form a half-moon. Press edges firmly, then crimp with a fork or fold to create a tight seal. Cut 2–3 small slits on top for steam to escape.

Finish the crust: Whisk the egg with a splash of water and brush over the tops, or brush with olive oil. This helps browning and adds sheen.

Air fry: Place calzones in the basket with space between them. Cook 10–14 minutes at 370–375°F, flipping halfway if your air fryer browns unevenly. They’re done when the crust is deep golden and crisp and the filling is hot and melty.

Rest and serve: Let calzones sit 3–5 minutes before cutting to keep cheese from spilling out. Serve with warm marinara for dipping.