- Begin by dividing the dough into two equal balls. Roll out each into a 26cm circle on a floured surface.
- Spread half of the ricotta onto each circle leaving a 2.5cm border around the edges. Season each with salt and pepper. Spread 2 tablespoons of pizza sauce onto each circle over the ricotta. Sprinkle over half the mozzarella, half the basil leaves and half the salami onto each circle.
- Dampen the edges of the dough lightly with water and flip one half over the other to make a half moon. Press the edges together to close then go around the edge pinching and folding the dough over onto itself to ensure it is sealed.
- Insert the crisper plates into both drawers. Spray the plates with oil and place a calzone into each drawer. Spread a tablespoon of pizza sauce over the top of each calzone, avoiding the crimped edges. Spray the calzone with oil and insert both drawers into the unit.
- Select Zone 1, turn the dial to select AIR FRY, set temperature to 220°C, and set time to 9 minutes. Select MATCH. Press the dial to begin cooking.
- Begin checking after 8 minutes. The last minute is crucial. They will be done at 8 minutes but to get the calzone a little crisper and coloured, cook for another 20-30 seconds. Watch carefully as the top of the calzone may burn if you cook them for the whole 9 minutes.
- Serve hot drizzled with extra virgin olive oil, if desired.
