Calzone in the Air Fryer
A calzone is pizza folded into a pocket, and the air fryer bakes it faster than an oven with a crisp, golden shell. Air fryer calzone made with store-bought pizza dough takes about 12 minutes per batch, and the sealed pocket keeps the cheese filling from running out. This recipe makes four calzones, with times for frozen and leftover ones.
- Temperature
- 360°F180 °C
- Total time
- 59min
- Prep time
- 20min
- Servings
- 4
- Per serving
- 480kcal
Why the air fryer works for calzone
A calzone needs two things at once: a crust that browns and a filling that melts without leaking. In a conventional oven this takes 20 to 25 minutes, and the bottom often stays pale. An air fryer moves hot air all around the pocket, so the top and bottom brown together, and the compact chamber heats up in 3 minutes. The egg wash gives the shell its shine and a firm, crisp surface.
Because the dough is a thick, sealed pocket, the temperature matters. At 360 °F the crust browns slowly enough for the inside of the dough to bake through and the cheese to melt completely. Higher temperatures color the shell before the middle is cooked. The calzones also need room to puff, which is why a typical 5-qt basket takes two at a time.
How to make calzone in the air fryer
Tap a time to start a timer.
- Rest the dough Take the dough out of the refrigerator and let it sit, covered, for so it is easy to stretch. Cold dough springs back and tears.
- Make the filling Stir the ricotta, mozzarella, pepperoni and Italian seasoning together in a bowl. Keep the filling fairly dry; extra sauce inside makes the calzone leak.
- Shape the calzones Divide the dough into 4 pieces. On a floured counter, roll or stretch each piece into a 7-inch circle. Spoon about ½ cup of filling onto one half of each circle, leaving a ¾-inch border. Brush the border with a little egg, fold the dough over and press the edge with a fork to seal.
- Brush and vent Brush the tops with the beaten egg, then cut two small slits in each calzone so steam can escape. Brush the basket lightly with the olive oil.
- Preheat and cook Preheat the air fryer to 360 °F for . Place 2 calzones in the basket with space between them and cook for , flipping carefully after , until deep golden. Repeat with the other two.
- Rest and serve Let the calzones stand for , as the cheese inside is very hot, then serve with the warm marinara.
Times and temperatures
| Calzone | Temperature | Time |
|---|---|---|
| Homemade, 4 oz dough eachFlip after 7 min | 360 °F (180 °C) | 12 min |
| Large homemade, 8 oz dough | 360 °F (180 °C) | 14–16 min |
| Mini calzones | 370 °F (190 °C) | 6–8 min |
| Frozen store-boughtFlip halfway | 350 °F (180 °C) | 14–18 min |
| Reheat leftovers | 350 °F (180 °C) | 5–6 min |
Times are a guide and depend on the size and wattage of your air fryer. See also air fryer cooking times for all foods.
Tips
- Go easy on the filling. About ½ cup per 7-inch circle is plenty. More filling stretches the seal and causes leaks.
- Dry the toppings. Pat cooked vegetables and sausage with paper towels before adding them. Water in the filling turns the dough soggy.
- Serve sauce on the side. Dipping keeps the crust crisp, where sauce inside would steam it.
What to serve with calzone
A calzone is rich, so serve it with something fresh: a green salad with Italian dressing, or roasted vegetables such as broccoli or zucchini. For a bigger spread, add garlic bread, or compare with a flat pie from pizza in the air fryer. Warm marinara sauce is the classic dip.
Storing and reheating
Cool the calzones completely and refrigerate them in a sealed container for up to 4 days. Reheat at 350 °F for 5 to 6 minutes until hot throughout, and 165 °F in the center if they contain meat. To freeze, wrap each cooled calzone tightly and keep for up to 2 months; reheat from frozen at 350 °F for 12 to 15 minutes.
Variations
- Chicken calzone: Replace the pepperoni with ¾ cup of chopped cooked chicken tossed with 2 tbsp buffalo sauce or pesto.
- Spinach and mushroom: Use ½ cup well-drained cooked spinach and ½ cup sautéed mushrooms in place of the pepperoni.
- Tortilla calzone: Fill a large flour tortilla, fold it in half and seal the edge with egg. It takes 6 to 8 minutes at 370 °F.
If it does not turn out right
- The calzone burst open
- The edge was not sealed or the filling was too wet. Leave a clear border, press with a fork and always cut steam vents on top.
- The outside is brown but the dough inside is raw
- The dough was rolled too thick or the temperature was too high. Roll to about ¼ inch and bake at 360 °F, not hotter.
- The bottom is pale
- Flip the calzones halfway and brush the basket with oil. Do not stack or crowd them.
Questions and answers
How long do you cook a calzone in the air fryer?
A homemade calzone made from 4 oz of dough takes 12 minutes at 360 °F, flipped halfway. Larger ones need 14 to 16 minutes. The crust should be deep golden and feel firm.
Can you cook a frozen calzone in the air fryer?
Yes, cook it straight from the freezer at 350 °F for 14 to 18 minutes depending on size, flipping once. Check that a calzone with meat is hot, at 165 °F, in the center.
How do you reheat a calzone in the air fryer?
Heat a refrigerated calzone at 350 °F for 5 to 6 minutes. Reheating keeps the crust crisp, unlike a microwave.
Can I make an air fryer calzone with canned dough or tortillas?
Yes. Refrigerated canned pizza dough works like fresh dough. A flour tortilla calzone is faster and flatter, taking 6 to 8 minutes at 370 °F.
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