Quick Easy Air Fryer Calzones: Weeknight Italian Comfort (Print Version)
Make savory Easy Air Fryer Calzones for a fast dinner. This recipe brings cheesy Italian flavors to your table with minimal fuss.
# Recipe Info:
Prep Time: 15 Minutes minutes
Cook Time: 10 Minutes minutes
Total Time: 25 minutes
Servings: 4 Servings
Difficulty: Beginner
Cuisine: Italian
Dietary: Meat (can be vegetarian)
# Ingredients:
→ Calzone Base
01 -
1 (13.8 oz) tube pre-made pizza dough
02 -
1 large egg, whisked with 1 tbsp water (for egg wash)
03 -
1 tsp olive oil (for brushing)
→ Cheesy Filling
04 -
1 cup whole milk ricotta cheese
05 -
1 cup shredded low-moisture, part-skim mozzarella cheese
06 -
1/4 cup grated Parmesan cheese
→ Flavor Boosters
07 -
1/2 cup marinara sauce (plus more for dipping)
08 -
1/4 cup pepperoni slices (or desired protein/veg)
09 -
1/2 tsp garlic powder
10 -
1/2 tsp dried oregano
→ Optional Extras
11 -
Pinch of red pepper flakes (for a kick)
12 -
Cooked crumbled sausage or sautéed mushrooms (for variation)
# Instructions:
01 -
First things first, let’s get that delicious filling ready. In a medium bowl, combine your whole milk ricotta, shredded mozzarella, grated Parmesan, a good pinch of garlic powder, and dried oregano. Stir it all together until it’s just combined. Don't overmix; you want those distinct cheesy pockets. This is where I sometimes get distracted and forget to add the Parmesan, then have to mix it in later, which is fine, but slightly less efficient, honestly.
02 -
Lightly flour your work surface, or don't, if your dough is non-stick, you know your dough best! Unroll your pre-made pizza dough. If it's super cold, let it sit out for about 10-15 minutes to warm up a bit; it'll be easier to work with. Divide the dough into 4 equal pieces. I usually eyeball it, which sometimes means one calzone is a little bigger than the others, oops! Roll each piece into an oval, roughly 6-7 inches long. Keep it fairly thin but not so thin it tears, we're building pockets here!
03 -
Now for the fun part! On one half of each dough oval, spoon about 2-3 tablespoons of your cheesy ricotta mixture. Leave a good ½-inch border around the edge – this is crucial for sealing, trust me. Layer a few pepperoni slices over the cheese, and if you like, a tiny drizzle of marinara sauce right inside. Don't go crazy with the sauce, or it’ll get messy fast. This step always makes my kitchen smell like a pizzeria, it's wonderful!
04 -
Carefully fold the other half of the dough over the filling, creating a half-moon shape. Gently press down the edges to seal. This is where I usually try to get fancy with a fork, pressing down firmly to create a crimped edge. If you don't seal it well, cheese will escape, and while delicious, it’s a pain to clean. I've had many a cheese explosion moment, so really, press those edges!
05 -
In a small bowl, whisk one egg with a tablespoon of water to make an egg wash. Brush this over the tops of your calzones – it gives them that beautiful golden sheen. Then, and this is important, cut 2-3 small slits on the top of each calzone. This lets steam escape, preventing them from puffing up too much and bursting. I totally forgot this once, and they looked like little dough balloons, honestly!
06 -
Preheat your air fryer to 375°F (190°C). Depending on the size of your air fryer, you'll probably need to cook these in batches. Lightly spray your air fryer basket with cooking spray. Carefully place 1-2 calzones in the basket, making sure they aren't touching. Cook for 8-12 minutes, flipping halfway through, until they’re golden brown and puffed up. The smell is amazing, and honestly, waiting for them to cool down a bit is the hardest part. Serve these Easy Air Fryer Calzones with extra marinara for dipping!