Air fryer calzones
Golden pockets of pizza dough filled with ricotta, mozzarella, parmesan and spinach, dunked in warm marinara, and they freeze for easy nights later.
- 45 min total
- 25 min hands-on
- Follow-a-recipe easy
- Serves 4
- About $2.40 a serving
- 590 calories
- Good the next day
- Vegetarian
Dolly says: Make the full amount. It’s just as good for lunch the next day.
Ingredients
For 4 servings.
- 1 cup ricotta cheese
- 1 cup shredded mozzarella
- ¼ cup grated parmesan
- 1 cup baby spinach, finely chopped
- 1 pizza dough, 13.8 oz tube
- 1 cup marinara sauce
From your pantry
- ½ tsp garlic powder
- 1 tsp Italian seasoning
- ¼ tsp salt
- 2 tbsp all-purpose flour, for the counter
- 1 tbsp olive oil
Each serving has about 590 calories, 27 g protein, 65 g carbs and 24 g fat, and costs about $2.40 at typical US grocery prices. Both are estimates from what the recipe uses.
Missing something?
- No ricotta cheese? Cottage cheese works.
- No shredded mozzarella? Provolone slices work.
- No grated parmesan? Parmesan wedge works.
- No baby spinach? Kale or arugula works.
Steps
Tap an underlined word for a quick explanation.
Stir the ricotta, mozzarella, parmesan, spinach, garlic powder, Italian seasoning and salt together in a bowl.
Dust the counter with flour. Unroll the dough, cut it into 4 equal pieces and stretch each into a rough 6-inch circle.
Dolly’s tip: If the dough keeps springing back, let it rest 5 minutes and try again.Spoon a quarter of the filling onto one half of each circle, leaving a 1-inch border. the dough over, press the edges together and crimp them with a fork.
Fold. Folding means mixing gently by scooping from the bottom and turning it over the top, instead of stirring hard. It keeps light mixtures airy and soft things like berries or herbs in one piece.
How you’ll know: You use slow, wide strokes and stop as soon as there are no streaks left.
Dolly’s tip: Don’t overfill. A tight seal matters more than a fat calzone.Cut 2 small slits in the top of each and brush them with the oil.
Dolly’s tip: The slits let steam out so they don’t burst.Air fry 2 at a time at 350°F for 10 to 12 minutes, flipping halfway, until deep all over.
Golden brown. Golden brown is the color of good toast, somewhere between yellow and light brown. It means the outside is cooked and crisp but not burnt.
How you’ll know: It looks like toast and smells toasty; dark brown with a bitter smell means it went too far.
Timer: 11 min
Warm the marinara in the microwave for 1 minute.
Let the calzones cool 5 minutes before serving with the marinara for dipping. To freeze, cool completely, wrap each one and reheat at 350°F for 12 minutes.
Timer: 5 min
Dolly’s tip: The filling is lava-hot straight out of the basket. Give it those 5 minutes.
Plan this in Dollop, and get the grocery list
Dollop puts this dinner on a night that suits your week, lists only what you still need to buy, and walks you through each step while you cook.
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