ACTIVE: 25 min l TOTAL: 50 min l MAKES: 16
½ pound ricotta cheese2 ounces provolone cheese, grated2 ounces pecorino romano cheese, grated1 large egg2 tablespoons chopped fresh basilKosher salt and freshly ground pepper1 sheet frozen puff pastry, thawedUnsalted butter, melted, for brushingSesame seeds, for sprinklingMarinara sauce, warmed, for serving
1. Preheat an air fryer to 375˚. Line a baking sheet with parchment paper. Mix the ricotta, provolone, pecorino, egg, basil and 1 teaspoon each salt and pepper in a bowl.
2. Gently roll out the puff pastry just to flatten and remove the creases, then slice into 16 equal squares.
3. Working with 1 square at a time, dollop a tablespoonful of the cheese mixture on top. Lightly brush the edges with melted butter, then fold in half to form a triangle and pinch the edges to close; crimp the edges with a fork. Repeat with the remaining squares and cheese mixture, refrigerating the assembled turnovers on the prepared baking sheet while you form the rest.
4. Brush the tops of the turnovers with melted butter and sprinkle with sesame seeds. Place 5 or 6 turnovers in the air fryer basket and cook until puffed and golden brown, 8 to 10 minutes; repeat with the remaining turnovers. Serve with warm marinara sauce.
MIKE GARTEN.