|3 loaves (1 package)||Bridgford Frozen Ready Dough, thawed|
|¼ cup||Bridgford Sliced Pepperoni, diced|
|¼ cup||Bridgford Sliced Salami, diced|
|15 oz||whole milk ricotta cheese|
|1 ½ cups||shredded mozzarella cheese|
|½ cup||shredded Parmesan cheese|
|½ teaspoon||garlic powder|
|¼ cup||fresh basil, finely chopped (or use 1 teaspoon dried)|
|¼ teaspoon||red pepper flakes|
Lightly grease 2 sheet pans; set aside. Place thawed loaves on a lightly floured surface. Brush tops of dough with olive oil and let set out until puffy or has begun to start rising.
In a medium bowl, combine pepperoni, salami, ricotta, mozzarella, Parmesan, and spices. Add beaten egg and mix well; set aside.
Divide each loaf of dough into 4 equal size pieces. On lightly floured board, roll out each piece into a 6- inch circle. Place ¼ cup of filling on the center of the circle and fold dough over to make a half circle. Pinch seams to close. When each calzone is sealed, use a fork to crimp the edges to further seal. Brush calzone top lightly with olive oil. Place on prepared sheet pan(s).
To air fry, spray tray with pan release or lightly brush with olive oil. Heat air fryer to 375 ̊. Place calzone, in air fryer. Brush top of calzone with olive oil. Close air fryer and cook for 3 minutes. Turn calzone over, brush lightly with olive oil and cook for another 3 minutes. Calzone should be golden brown. Remove from fryer and serve with marinara sauce. Continue with remaining calzones.
For oven baking, preheat oven to 400 ̊F. Bake calzones on sheet pan(s) for 12 -14 minutes or until golden brown. Remove from oven and serve with marinara sauce.Print Recipe