Air Fryer Calzones

Why You’ll Love This Recipe

• Quick & easy: Ready in just 20 minutes with minimal hands-on time

• Customizable: Fill with your favorites—pepperoni, sausage, vegetables, or even ricotta

• Perfectly crispy: Air fryer magic gives you a golden crust without heating up the oven

• 

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• pizza dough (store-bought or homemade)

• pizza sauce

• shredded mozzarella cheese

• fillings: pepperoni, cooked sausage, sautéed veggies, ricotta, etc.

• olive oil or cooking spray

directions

1. Prep dough: Divide pizza dough (about 1 lb) into 4–8 pieces, depending on your desired size.

2. Roll out: Flatten each piece into a circle (~6–9″ diameter).

3. Assemble: Spread sauce on half, leaving a 1″ border. Add cheese and fillings.

4. Seal: Fold into a half‑moon. Crimp edges with a fork or by hand to close.

5. Prep air fryer: Preheat to 370–400 °F (190–200 °C). Lightly spray basket or parchment.

6. Cook: Air fry 7–12 minutes, flipping halfway, until golden brown.

7. Optional topping: Brush with garlic butter, olive oil, Parmesan, or Italian seasoning after flipping.

8. Rest & serve: Let cool 3–5 minutes before slicing. Serve with extra sauce.

Servings and timing

• Servings: 4 medium or 8 mini calzones

• Prep time: 10–15 minutes

• Cook time: 8–12 minutes per batch

• Total time: ~20 minutes for medium, ~30 minutes including batches

Variations

• Two‑ingredient dough: Mix 1½ cups self-rising flour with 1 cup Greek yogurt for a quick homemade crust

• Crescent‑roll calzones: Use crescent dough for mini versions — deliciously flaky

• Healthier twist: Sauté watery veggies (mushrooms, zucchini) before filling to avoid sogginess

storage/reheating

• Fridge: Store cooled calzones in an airtight container for up to 4 days

• Freezer: Freeze baked or uncooked—use parchment-laid tray, freeze, then bag for up to 3 months

• Reheat: Air fry leftovers at 350–375 °F for 3–5 minutes until heated through. Frozen cooked calzones reheat at 325–375 °F for 7–10 minutes

FAQs

### How do I prevent a soggy bottom?
Preheat the basket with parchment or basket inside, then remove parchment halfway through cooking to crisp the base.

### Can I use pizza sauce inside?
Yes—just keep it away from the edges so you can seal the dough properly.

### What’s the best cheese combo?
Mozzarella is classic. Add ricotta for creaminess, Parmesan on top for flavor.

### How full should I make them?
Stick to about 1–1½ cups total filling for a 6″ calzone. Overfilling may cause leaks.

### Do fillings need cooking?
Yes—precook meats and water-rich vegetables to prevent undercooked insides or extra moisture.

### What temperature works best?
Air fry at 370–400 °F. Higher temps (400 °F) give crispier crust; lower (370 °F) works too, adjust time accordingly.

### Can I freeze them raw?
Yes—shape raw ones, freeze on a tray, then bag. Cook from frozen; add a couple minutes to cooking time.

### Can cheese leak out?
Cut small slits on top to let steam escape, and don’t overfill. Crimp edges properly.

### Will parchment paper burn?
Use parchment rated to 400 °F, and remove it after a few minutes to ensure browning.

What if it’s not golden enough?

Extend cooking by a couple of minutes and ensure you’ve flipped it at least once.

Conclusion

Air Fryer Calzones are a fast, fun, and flexible meal option—perfect for weeknights, snacks, or meal prep. With a crispy exterior and warm, cheesy interior, they hit all the comfort-food notes. Customize with fillings, try different doughs, and enjoy the delicious results. Let me know your favorite combo!