Emeril’s Kicked-Up Calzones-al-Forno | Emeril Lagasse Power AirFryer 360 Recipes

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If you love portable pizza pockets, try using Emeril Lagasse Power AirFryer 360 to make these air-fried baked Emeril's Kicked-Up Calzones al Forno recipes. Delicious pizza in a crusty pocket. Get the joys of a flavorful pizza on an easy-to-go small crispy pastry pocket. Completely baked in the Emeril Lagasse Power AirFryer 360. A recommended quick snack when you need to snack on the go.

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Emeril's Kicked-Up Calzones-Al-Forno
Serves 4

Ingredients
2 cups crushed tomatoes
2 tbsp. olive oil
salt, to taste
black pepper, to taste
2⁄3 cup Kalamata olives, pitted & coarsely chopped
½ lb mozzarella, cut into ½-in. cubes
½ lb ricotta, drained
¼ cup grated Parmesan
1 cup cooked sausage pieces, such as chorizo or Italian sausage
½ cup chopped fresh basil
1 lb Semolina Pizza Dough

Directions
1. Combine the tomatoes, olive oil, salt, and black pepper in the bowl
of a food processor. Process until smooth and then reserve half of the
sauce in a small bowl.

2. Combine the olives, mozzarella cubes, ricotta, Parmesan, sausage,
and basil in a small bowl and mix well.

3. Divide the pizza dough into four equal portions. Lightly dust a work
surface with flour. Turn the dough out onto the work surface and roll
each dough portion into 8-in. rounds.

4. Spread one quarter of the tomato sauce over the bottom half of each
dough round, leaving a 1-in. space around the edges. Divide the olive
and cheese mixture evenly between the dough rounds. Gently fold
the top half of the dough over the filling, rolling and pressing the edges
together with your fingertips to seal. Crimp the edges as you go along.
Cut a slit in the top of each calzone.

5. Place two calzones on the Crisper Tray. Slide the Crisper Tray into
Shelf Position 2. Select the Bake setting. Set the cooking temperature
to 400° F/205° C and set the cooking time to 20 mins. Press the Start
Button to begin the cooking cycle. When the first batch of calzones
are done cooking, repeat the cooking process with the second batch.

6. Serve the calzones with the reserved sauce in the bowl for dipping.