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…