Butterfly the 2 chicken breasts on a cutting board, then slice fully through to make thinner pieces.

Season the chicken with the smoked paprika, salt, and black pepper.

Spray a frying pan with low-calorie cooking spray and heat it over medium-high heat.

Fry the seasoned chicken for 7 to 8 minutes, turning as needed, until fully cooked through.

Transfer the cooked chicken to a bowl and shred it into bite-size pieces using 2 forks.

Combine the self-raising flour, 0% Greek yogurt, and remaining pinch of salt in a large mixing bowl.

Mix the ingredients until they form a dough ball, then divide the dough into 2 equal portions.

Lightly flour the work surface and rolling pin, then roll 1 dough portion into a thin round.

Spread 25 g of passata over one half of the dough round, leaving a border around the edge.

Top the passata with half the shredded chicken, half the pepperoni, and half the reduced-fat mozzarella.

Fold the unfilled dough half over the filling, then pinch and fold the edges tightly to seal.

Repeat the rolling, filling, and sealing process with the remaining dough and filling ingredients.

Place both calzones carefully in the air fryer basket, leaving space between them for air circulation.

Air fry at 190°C / 375°F for 14 to 16 minutes, until the dough is cooked through and golden.

Rest the calzones for 2 minutes, then serve one calzone per person.