Chicken Bacon Ranch Calzones
Ingredients
- water, for steaming (1/4 cup)
- Nonstick cooking spray
- store-bought pizza dough (16 ounces), divided and rolled into 2 balls (1)
- ranch dressing, divided (1/2 cup)
- shredded mozzarella cheese, divided (1 cup)
- shredded Parmesan cheese, divided (1/4 cup)
- precooked, grilled chicken breast, chopped (1 cup)
- red onion, diced (2 tbsp)
- cooked bacon, chopped (4 slices)
- Ninja Cook & Crisp Basket
- Parchment Paper
Instructions
Step 1
1. Add 1/4 cup water to the pot. Place an 8-inch circle of parchment paper in the bottom of the Cook & Crisp Basket and spray with cooking spray. Place the dough balls in the basket. Place the basket in the pot.
Step 2
2. Close the lid and move slider to AIR FRY/STOVETOP. Select PROOF, set temperature to 95 °F, and set time to 45 minutes. Press START/STOP to begin proofing.
Step 3
3. When proofing is complete, carefully remove the basket. Place the dough balls on a clean work surface and roll into 8-inch rounds.
Step 4
4. To assemble calzones, add 2 tablespoons ranch to half of each dough round, leaving a 1-inch border. Add cheese, chicken, onion, bacon, and remaining 2 tablespoons of ranch.
Step 5
5. 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 6
6. Place the Cook & Crisp basket back in the pot and carefully transfer each calzone to the basket with the flat sides touching in the center.
Step 7
7. Close the lid and move slider to STEAMCRISP. Select STEAM & CRISP, set temperature to 340 °F, and set time to 30 minutes. Press START/STOP to begin cooking (PrE will display for approx. 5 minutes as the unit steams, then the timer will start counting down).
Step 8
8. When cooking is complete, remove calzones and enjoy warm.