Air fryer recipe · Snacks
Spinach Ricotta Calzone Pockets
Puffy folded pizza pockets oozing creamy ricotta and garlicky spinach in every bite.
- 30 minTotal time
- 180°CAir fryer
- 6Serves
- Contains eggDiet
Nutrition per serving
- 345kcal
- 19.2 gprotein
- 35.5 gcarbs
- 13.9 gfat
- 2.7 gfibre
Per serving, about 6 servings. Figures are estimates from standard ingredient databases, not medical, dietetic, or nutritional advice.
Ingredients
- Pizza dough400 g
- Ricotta1 cup
- Chopped spinach1.5 cups
- Mozzarella, shredded3/4 cup
- Garlic, minced2 cloves
- Egg wash1 egg
Method
Mix the filling
Stir the ricotta, wilted spinach, mozzarella and minced garlic together with a pinch of salt and pepper. Squeeze the spinach dry first and keep the mix thick, so the moisture does not seep out and make the seams soggy or split them open.
Roll the dough
Divide the dough into four pieces and roll each into a rough circle about 15 cm wide. Keep the edges a little thinner than the middle; the thinner rim presses together into a clean, strong seal that will not pop while cooking.
Fill and fold
Spoon filling onto one half of each circle, leaving a clear border all around. Fold the dough over into a half-moon and press the edge shut, then crimp it firmly with a fork so no filling can leak out during cooking.
Brush and vent
Brush the tops with the egg wash for a glossy, even golden colour, then cut two small slits in each pocket. Those vents let the steam from the hot filling escape, which stops the pockets from puffing up and bursting.
Air-fry the calzones
Lay the pockets in the basket without letting them touch and air-fry at 180°C for 12 min, until puffed and deeply golden and the cheese filling is hot and melted through. Rest them two minutes before biting so the filling settles.
