Salami calzones

INGREDIENTS

200g salami slices

1 medium red pepper, thinly sliced

250g frozen chopped spinach, thawed

¹/³ cup sun-dried tomato strips, without oil

2 tbsp chopped oregano

2/3 cup coarsely grated mozzarella

500g store-bought bread dough

¼ cup thick pizza sauce (tomato paste with herbs) to serve: sea salt flakes

METHOD

1 Heat a large non-stick frying pan over medium-high heat; cook the salami and peppers, while stirring, for 5 minutes or until golden-brown and tender. Transfer this to a plate lined with paper towel to cool.

2 Meanwhile, squeeze the spinach to remove excess liquid; transfer it to a medium bowl. Add the salami mixture, sun-dried tomato, oregano and mozzarella; stir to combine.

3 Divide the dough into four equal pieces. Roll the dough portions out into 18cm rounds on a piece of lightly floured baking paper. Spread the dough rounds evenly with pizza sauce, leaving a 1.5cm border around the edge. Top half of each dough round with the salami mixture, then fold the dough over to enclose the filling; pinch the edges to seal, then fold the edges over themselves to pleat. Using a small, sharp knife, make three cuts in the calzone tops. Trim the baking paper so it is 3cm larger all around than two of the calzones together.

4 Preheat a 7.3L capacity air fryer to 180˚C for 3 minutes.

5 Taking care, use the paper as an aid to lower the two calzones into the air fryer basket; cook for 14 minutes, turning halfway through the cooking time, or until the crust is golden-brown and the calzones are cooked through. Transfer to a plate and cover to keep warm. Repeat with the remaining calzones.

6 Sprinkle the calzones with salt flakes to serve.