1. Preheat your oven to 380°F (190°C), you can use an air fryer for this recipe if preferred. I use my Cuisinart Air Fryer Toaster Oven.
2. In a large bowl, combine ground turkey with onion powder, garlic powder, paprika, oregano, salt, and black pepper. Stir until seasonings are evenly distributed.

3. Place a piece of parchment paper on a large cutting board. Transfer the ground meat mixture onto the parchment paper, cover with another piece of parchment, and use a rolling pin to spread the turkey out into an even layer.

4. Remove the top piece of parchment. Spread pesto over one half of the ground turkey, then layer on the mozzarella cheese slices, spinach leaves, and sun-dried tomatoes.
5. Use the parchment to lift the uncovered half of the turkey mixture and fold it over the fillings, creating a pocket. Press the edges down with your hands to seal the filling inside.

6. Sprinkle grated Parmesan cheese on top and gently press it onto the surface to help it adhere.

7. Cut off the excess parchment paper. Place the turkey pocket on a baking sheet, and bake for about 20 minutes, or until the turkey is cooked through and golden brown. Internal temperature measured by a meat thermometer should reach 165°F (74°C).
8. Remove from the oven and let the pocket rest for 7 minutes to allow the juices to distribute.

9. Cut in half and serve warm. Enjoy your high-protein, low-carb turkey pocket, optionally topped with more Parmesan and sliced basil leaves.