Mushroom and Spinach Calzones

Prep time: 15 minutes | Cook time: 26 to 27 minutes | Serves 4

2 tablespoons olive oil

1 onion, chopped

2 garlic cloves, minced

¼ cup chopped mushrooms

1 pound (454 g) spinach, chopped

1 tablespoon Italian seasoning

½ teaspoon oregano

Salt and black pepper, to taste

1½ cups marinara sauce

1 cup ricotta cheese, crumbled

1 (13-ounce / 369-g) pizza crust

Cooking spray

Make the Filling:

1. Heat the olive oil in a pan over medium heat until shimmering.
2. Add the onion, garlic, and mushrooms and sauté for 4 minutes, or until softened.
3. Stir in the spinach and sauté for 2 to 3 minutes, or until the spinach is wilted. Sprinkle with the Italian seasoning, oregano, salt, and pepper and mix well.
4. Add the marinara sauce and cook for about 5 minutes, stirring occasionally, or until the sauce is thickened.
5. Remove the pan from the heat and stir in the ricotta cheese. Set aside.

Make the Calzones:

6. Spritz the air fryer basket with cooking spray. Set aside.
7. Roll the pizza crust out with a rolling pin on a lightly floured work surface, then cut it into 4 rectangles.
8. Spoon ¼ of the filling into each rectangle and fold in half. Crimp the edges with a fork to seal. Mist them with cooking spray. Transfer the calzones to the basket.
9. Put the air fryer basket on the baking pan and slide into Rack Position 2, select Air Fry, set temperature to 375ºF (190ºC), and set time to 15 minutes.
10. Flip the calzones halfway through the cooking time.
11. When cooking is complete, the calzones should be golden brown and crisp. Transfer the calzones to a paper towel-lined plate and serve.