Welcome to Calzone Making 101. Don’t worry—you’ll ace this course. The trick to perfect calzones is to resist the urge to overfill them.
Stick to the recipe below so that you can crimp and seal your calzones properly. You’ll also need to flip them once during cooking so that both sides get perfectly browned and crunchy. We love whole-wheat pizza dough for the fiber boost it offers, but regular pizza dough will work just fine. Serve these cheesy guys with a side of marinara for dipping.
1 teaspoon olive oil
1/4 cup finely chopped red onion (from 1 small onion)
3 ounces baby spinach leaves (about 3 cups)
1/3 cup lower-sodium marinara sauce
2 ounces shredded rotisserie chicken breast (about 1/3 cup)
Heat oil in a medium nonstick skillet over medium-high. Add onion, and cook, stirring occasionally, until tender, 2 minutes. Add spinach; cover and cook until wilted, 1 1/2 minutes. Remove pan from heat; stir in marinara sauce and chicken.
Divide dough into 4 equal pieces. Roll each piece on a lightly floured surface into a 6-inch circle. Place one-fourth of the spinach mixture over half of each dough circle. Top each with one-fourth of the cheese. Fold dough over filling to form half-moons, crimping edges to seal. Coat calzones well with cooking spray.
Place calzones in air fryer basket, and cook at 325°F until dough is golden brown, 12 minutes, turning calzones over after 8 minutes.
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