You’ll Need
For the Filling
450g good-quality pork sausages, skins removed
250g Tenderstem broccoli, finely chopped
2 garlic cloves, thinly sliced
½ tsp fennel seeds
½ tsp dried chilli flakes
150g low-moisture mozzarella, diced
40g Parmesan, finely grated
For the Calzone Parcels
500g ready-made pizza dough
Plain flour, for dusting
1 tbsp olive oil
1 tsp dried oregano
Optional but dangerous
Chilli oil
Extra Parmesan
A cold Italian lager
Method
Break the sausage meat into a heatproof dish and air fry at 195°C for 6 minutes.
Stir in the broccoli, garlic, fennel and chilli and cook for 5 minutes more.
Check the sausage meat has reached 75°C, then cool the filling completely.
Divide the pizza dough into eight pieces and roll each into a 15cm circle.
Mix the cooled filling with the mozzarella and Parmesan.
Spoon onto one half of each circle, fold over and crimp the edges firmly.
Preheat the air fryer to 190°C and brush the parcels with olive oil.
Scatter with oregano and air fry in batches for 9-12 minutes until crisp and puffed.
Rest for 3 minutes before tearing into the molten centres.