Make the pizza dough if you are making yourself and cook any fillings that need to cooked. Allow the fillings to cool about 30 minutes prior to assembling the calzone. If the pizza dough is refrigerated, bring it out 30 minutes prior to rolling it.

Cut a piece of parchment the size of your air fryer basket.

Preheat the air fryer on its hottest setting with the air fryer basket or crisping plate inside the appliance for a full 10 minutes before air frying the calzone.

Prepare a work surface by lightly flouring it. Roll the dough out into about an 8-9" circle. It should be between ⅛"-¼" thick.

Place the dough onto the parchment paper and use this as a guide to make sure your calzone isn't too big. Don't worry about trimming any edges now, wait until after you have filled and sealed them to trim off any excess.

Place ¼ cup of the shredded cheese onto the dough 2" from the edge closest to you. Top with 2 Tablespoons of Ricotta Cheese.

Place the remaining fillings on top. It is best to stick with 1-1½ cups total of all of the fillings.

Put the remaining 2 Tablespoons of ricotta cheese on top of the fillings and sprinkle on the remaining cheese on top.

Pull the edge of the dough furthest from you up and over the fillings so the edges meet and then press to seal. Don't worry about any air inside of the calzone, we will get rid of that next.

Once the edges are well sealed, place your hand on top of the calzone and jiggle the fillings to distribute them evenly inside the calzone. Run your hand along the top and down the sides of the calzone, and when you feel that the filling stops, press the dough to make a second seal. If your calzone is bigger than the parchment paper, trim off the excess dough. Be careful that you don't go past that seal you just made.

Fold the edges onto themselves if you want a thicker crust or just trim off the excess if you haven't already. You can use the side of a spoon to make little cuts in the edges for decoration if you like.

Brush the top of the calzone with olive oil and cut a few slits in the top. Sprinkle with salt.

Place the parchment paper with the calzone into the air fryer and air fry on 400℉/200℃ for 8-12 minutes. The timing will depend on your air fryer. Check on the calzone after about 5-6 minutes and remove the parchment paper from underneath of it.

When the calzone is golden brown it is done. Remove and let it cool for a few minutes on a cooling rack.

Cut and serve. Don't forget the marinara sauce for dipping!