These build your own calzones are a choose your own adventure meal perfect for a party! You can let your guests choose what fillings they want. Perfect for people with different dietary preferences!
TIP: Don’t forget to add water or stock to create steam and cook your food.
This dish contains the following allergens: Wheat, Milk/Dairy
Cooking mode
Step-by-step instruction without your screen going to sleep
60ml
water, for steaming
DOUGH
1 (480g)
store-bought pizza dough, divided and rolled into 2 balls
SAUCE OPTIONS (1/4 cup per calzone, divided)
Marinara
Pesto
Alfredo
Buffalo
CHEESES (mix and match, divided)
25g
shredded mozzarella
20g
shredded Parmesan
3 tablespoons
ricotta
3 tablespoons
goat cheese
2 tablespoons
feta
2 tablespoons
blue cheese
FILLINGS (1/4 cup, mix and match, divided)
Sliced pepperoni
Sliced onion
Cooked spinach, water pressed out
Cooked mushrooms
Sliced tomatoes
Cooked sausage
Diced bell peppers
Black olives
1/4 cup
water, for steaming
DOUGH
1 (16 ounce)
store-bought pizza dough, divided and rolled into 2 balls
SAUCE OPTIONS (1/4 cup per calzone, divided)
Marinara
Pesto
Alfredo
Buffalo
CHEESES (mix and match, divided)
1/3 cup
shredded mozzarella
1/4 cup
shredded Parmesan
3 tablespoons
ricotta
3 tablespoons
goat cheese
2 tablespoons
feta
2 tablespoons
blue cheese
FILLINGS (1/4 cup, mix and match, divided)
Sliced pepperoni
Sliced onion
Cooked spinach, water pressed out
Cooked mushrooms
Sliced tomatoes
Cooked sausage
Diced bell peppers
Black olives
Utensils
Deluxe Reversible Rack
Step 1
Add 1/4 cup water to the pot. Place the bottom layer of the Deluxe Reversible Rack in the lower position. Place the Ninja Multi-Purpose Pan* (or 8” round baking pan) on top of the rack, then place the rack in the pot. Place the dough balls in the pan. Close the lid and move the slider to AIR FRY/STOVETOP. Select PROOF, set temperature to 95°F, and set time to 30 minutes. Press START/STOP to begin proofing.
Step 2
Once proofing is complete, carefully remove the rack and pan. Place the dough balls on a clean work surface and roll into 8-inch rounds.
Step 3
To assemble calzones, add 2 tablespoons of desired sauce to half of each dough round, leaving a 1-inch border. Add desired cheese, fillings, and remaining 2 tablespoons of sauce.
Step 4
Wet edges of dough with water and fold the dough over the toppings. Firmly press the edges of the dough to seal. Cut 3 vents on the top of each calzone.
Step 5
Carefully transfer each calzone to the Cook & Crisp Basket with the flat sides touching in the center. Place the basket in the pot and close the lid. Move slider to the STEAMCRISP.
Step 6
Select STEAM & CRISP, set temperature to 340°F, and set time to 30 minutes. Press START/STOP to begin (PRE will display for approx. 5 minutes as the unit steams, then the timer will start counting down).
Step 7
When cooking is complete, remove calzones and enjoy warm.
Add 1/4 cup water to the pot. Place the bottom layer of the Deluxe Reversible Rack in the lower position. Place the Ninja Multi-Purpose Pan* (or 8” round baking pan) on top of the rack, then place the rack in the pot. Place the dough balls in the pan. Close the lid and move the slider to AIR FRY/STOVETOP. Select PROOF, set temperature to 95°F, and set time to 30 minutes. Press START/STOP to begin proofing.
60ml
water, for steaming
DOUGH
1 (480g)
store-bought pizza dough, divided and rolled into 2 balls
SAUCE OPTIONS (1/4 cup per calzone, divided)
Marinara
Pesto
Alfredo
Buffalo
CHEESES (mix and match, divided)
25g
shredded mozzarella
20g
shredded Parmesan
3 tablespoons
ricotta
3 tablespoons
goat cheese
2 tablespoons
feta
2 tablespoons
blue cheese
FILLINGS (1/4 cup, mix and match, divided)
Sliced pepperoni
Sliced onion
Cooked spinach, water pressed out
Cooked mushrooms
Sliced tomatoes
Cooked sausage
Diced bell peppers
Black olives
1/4 cup
water, for steaming
DOUGH
1 (16 ounce)
store-bought pizza dough, divided and rolled into 2 balls
SAUCE OPTIONS (1/4 cup per calzone, divided)
Marinara
Pesto
Alfredo
Buffalo
CHEESES (mix and match, divided)
1/3 cup
shredded mozzarella
1/4 cup
shredded Parmesan
3 tablespoons
ricotta
3 tablespoons
goat cheese
2 tablespoons
feta
2 tablespoons
blue cheese
FILLINGS (1/4 cup, mix and match, divided)
Sliced pepperoni
Sliced onion
Cooked spinach, water pressed out
Cooked mushrooms
Sliced tomatoes
Cooked sausage
Diced bell peppers
Black olives
Step 2 of 7
Once proofing is complete, carefully remove the rack and pan. Place the dough balls on a clean work surface and roll into 8-inch rounds.
60ml
water, for steaming
DOUGH
1 (480g)
store-bought pizza dough, divided and rolled into 2 balls
SAUCE OPTIONS (1/4 cup per calzone, divided)
Marinara
Pesto
Alfredo
Buffalo
CHEESES (mix and match, divided)
25g
shredded mozzarella
20g
shredded Parmesan
3 tablespoons
ricotta
3 tablespoons
goat cheese
2 tablespoons
feta
2 tablespoons
blue cheese
FILLINGS (1/4 cup, mix and match, divided)
Sliced pepperoni
Sliced onion
Cooked spinach, water pressed out
Cooked mushrooms
Sliced tomatoes
Cooked sausage
Diced bell peppers
Black olives
1/4 cup
water, for steaming
DOUGH
1 (16 ounce)
store-bought pizza dough, divided and rolled into 2 balls
SAUCE OPTIONS (1/4 cup per calzone, divided)
Marinara
Pesto
Alfredo
Buffalo
CHEESES (mix and match, divided)
1/3 cup
shredded mozzarella
1/4 cup
shredded Parmesan
3 tablespoons
ricotta
3 tablespoons
goat cheese
2 tablespoons
feta
2 tablespoons
blue cheese
FILLINGS (1/4 cup, mix and match, divided)
Sliced pepperoni
Sliced onion
Cooked spinach, water pressed out
Cooked mushrooms
Sliced tomatoes
Cooked sausage
Diced bell peppers
Black olives
Step 3 of 7
To assemble calzones, add 2 tablespoons of desired sauce to half of each dough round, leaving a 1-inch border. Add desired cheese, fillings, and remaining 2 tablespoons of sauce.
60ml
water, for steaming
DOUGH
1 (480g)
store-bought pizza dough, divided and rolled into 2 balls
SAUCE OPTIONS (1/4 cup per calzone, divided)
Marinara
Pesto
Alfredo
Buffalo
CHEESES (mix and match, divided)
25g
shredded mozzarella
20g
shredded Parmesan
3 tablespoons
ricotta
3 tablespoons
goat cheese
2 tablespoons
feta
2 tablespoons
blue cheese
FILLINGS (1/4 cup, mix and match, divided)
Sliced pepperoni
Sliced onion
Cooked spinach, water pressed out
Cooked mushrooms
Sliced tomatoes
Cooked sausage
Diced bell peppers
Black olives
1/4 cup
water, for steaming
DOUGH
1 (16 ounce)
store-bought pizza dough, divided and rolled into 2 balls
SAUCE OPTIONS (1/4 cup per calzone, divided)
Marinara
Pesto
Alfredo
Buffalo
CHEESES (mix and match, divided)
1/3 cup
shredded mozzarella
1/4 cup
shredded Parmesan
3 tablespoons
ricotta
3 tablespoons
goat cheese
2 tablespoons
feta
2 tablespoons
blue cheese
FILLINGS (1/4 cup, mix and match, divided)
Sliced pepperoni
Sliced onion
Cooked spinach, water pressed out
Cooked mushrooms
Sliced tomatoes
Cooked sausage
Diced bell peppers
Black olives
Step 4 of 7
Wet edges of dough with water and fold the dough over the toppings. Firmly press the edges of the dough to seal. Cut 3 vents on the top of each calzone.
60ml
water, for steaming
DOUGH
1 (480g)
store-bought pizza dough, divided and rolled into 2 balls
SAUCE OPTIONS (1/4 cup per calzone, divided)
Marinara
Pesto
Alfredo
Buffalo
CHEESES (mix and match, divided)
25g
shredded mozzarella
20g
shredded Parmesan
3 tablespoons
ricotta
3 tablespoons
goat cheese
2 tablespoons
feta
2 tablespoons
blue cheese
FILLINGS (1/4 cup, mix and match, divided)
Sliced pepperoni
Sliced onion
Cooked spinach, water pressed out
Cooked mushrooms
Sliced tomatoes
Cooked sausage
Diced bell peppers
Black olives
1/4 cup
water, for steaming
DOUGH
1 (16 ounce)
store-bought pizza dough, divided and rolled into 2 balls
SAUCE OPTIONS (1/4 cup per calzone, divided)
Marinara
Pesto
Alfredo
Buffalo
CHEESES (mix and match, divided)
1/3 cup
shredded mozzarella
1/4 cup
shredded Parmesan
3 tablespoons
ricotta
3 tablespoons
goat cheese
2 tablespoons
feta
2 tablespoons
blue cheese
FILLINGS (1/4 cup, mix and match, divided)
Sliced pepperoni
Sliced onion
Cooked spinach, water pressed out
Cooked mushrooms
Sliced tomatoes
Cooked sausage
Diced bell peppers
Black olives
Step 5 of 7
Carefully transfer each calzone to the Cook & Crisp Basket with the flat sides touching in the center. Place the basket in the pot and close the lid. Move slider to the STEAMCRISP.
60ml
water, for steaming
DOUGH
1 (480g)
store-bought pizza dough, divided and rolled into 2 balls
SAUCE OPTIONS (1/4 cup per calzone, divided)
Marinara
Pesto
Alfredo
Buffalo
CHEESES (mix and match, divided)
25g
shredded mozzarella
20g
shredded Parmesan
3 tablespoons
ricotta
3 tablespoons
goat cheese
2 tablespoons
feta
2 tablespoons
blue cheese
FILLINGS (1/4 cup, mix and match, divided)
Sliced pepperoni
Sliced onion
Cooked spinach, water pressed out
Cooked mushrooms
Sliced tomatoes
Cooked sausage
Diced bell peppers
Black olives
1/4 cup
water, for steaming
DOUGH
1 (16 ounce)
store-bought pizza dough, divided and rolled into 2 balls
SAUCE OPTIONS (1/4 cup per calzone, divided)
Marinara
Pesto
Alfredo
Buffalo
CHEESES (mix and match, divided)
1/3 cup
shredded mozzarella
1/4 cup
shredded Parmesan
3 tablespoons
ricotta
3 tablespoons
goat cheese
2 tablespoons
feta
2 tablespoons
blue cheese
FILLINGS (1/4 cup, mix and match, divided)
Sliced pepperoni
Sliced onion
Cooked spinach, water pressed out
Cooked mushrooms
Sliced tomatoes
Cooked sausage
Diced bell peppers
Black olives
Step 6 of 7
Select STEAM & CRISP, set temperature to 340°F, and set time to 30 minutes. Press START/STOP to begin (PRE will display for approx. 5 minutes as the unit steams, then the timer will start counting down).
60ml
water, for steaming
DOUGH
1 (480g)
store-bought pizza dough, divided and rolled into 2 balls
SAUCE OPTIONS (1/4 cup per calzone, divided)
Marinara
Pesto
Alfredo
Buffalo
CHEESES (mix and match, divided)
25g
shredded mozzarella
20g
shredded Parmesan
3 tablespoons
ricotta
3 tablespoons
goat cheese
2 tablespoons
feta
2 tablespoons
blue cheese
FILLINGS (1/4 cup, mix and match, divided)
Sliced pepperoni
Sliced onion
Cooked spinach, water pressed out
Cooked mushrooms
Sliced tomatoes
Cooked sausage
Diced bell peppers
Black olives
1/4 cup
water, for steaming
DOUGH
1 (16 ounce)
store-bought pizza dough, divided and rolled into 2 balls
SAUCE OPTIONS (1/4 cup per calzone, divided)
Marinara
Pesto
Alfredo
Buffalo
CHEESES (mix and match, divided)
1/3 cup
shredded mozzarella
1/4 cup
shredded Parmesan
3 tablespoons
ricotta
3 tablespoons
goat cheese
2 tablespoons
feta
2 tablespoons
blue cheese
FILLINGS (1/4 cup, mix and match, divided)
Sliced pepperoni
Sliced onion
Cooked spinach, water pressed out
Cooked mushrooms
Sliced tomatoes
Cooked sausage
Diced bell peppers
Black olives
Step 7 of 7
When cooking is complete, remove calzones and enjoy warm.
60ml
water, for steaming
DOUGH
1 (480g)
store-bought pizza dough, divided and rolled into 2 balls
SAUCE OPTIONS (1/4 cup per calzone, divided)
Marinara
Pesto
Alfredo
Buffalo
CHEESES (mix and match, divided)
25g
shredded mozzarella
20g
shredded Parmesan
3 tablespoons
ricotta
3 tablespoons
goat cheese
2 tablespoons
feta
2 tablespoons
blue cheese
FILLINGS (1/4 cup, mix and match, divided)
Sliced pepperoni
Sliced onion
Cooked spinach, water pressed out
Cooked mushrooms
Sliced tomatoes
Cooked sausage
Diced bell peppers
Black olives
1/4 cup
water, for steaming
DOUGH
1 (16 ounce)
store-bought pizza dough, divided and rolled into 2 balls
