Imagine a perfectly golden, crispy pocket of bread filled with steaming, meaty cheese, bright tomato sauce, and your favourite fillings — but faster, cleaner, and with an impossibly crisp exterior. That’s the magic of an Air Fryer Calzones Recipe. As a professional chef who’s pulled more than a few calzones out of hot ovens and crisped more than a dozen in air fryers, I’ll walk you through everything: the dough, fillings, assembly, air-fryer technique, troubleshooting, delicious variations, and serving ideas. By the end you’ll have restaurant-quality calzones you can make on a weeknight.

Why make calzones in an air fryer?

Air fryers give you the best of both worlds: the blistered, golden crust of a traditional oven or brick oven with a shorter cook time and less oil than frying. The circulating hot air crisps the dough evenly, melts the cheese without sogginess, and delivers a deep, crunchy crust that still has a tender, chewy interior. Plus, cleanup is easier and the calories are lower than deep-fried versions — an excellent trade when you want fast comfort food.

What you’ll find in this post

• Ingredients for dough (homemade and quick store-bought options) and classic filling
• Step-by-step preparation and assembly for foolproof calzones
• Air fryer settings, timing, and practical tips to avoid soggy or burnt pockets
• 10 creative filling variations (including vegetarian and dessert)
• Make-ahead, storage, and reheating instructions
• Troubleshooting, serving suggestions, and chef tips to elevate flavor
• Approximate nutrition guidance and portioning

Ingredients

Below are two approaches: the first is a simple, chef-tested homemade pizza dough for calzones; the second is a short-cut option using store-bought dough for busy nights. Yields: makes 4 medium calzones (about 7–8 inches each), serving 3–4 people.

Homemade dough (makes 4 medium calzones)

• 3 cups all-purpose flour (about 360 g) — plus extra for dusting
• 1 packet (2 1/4 tsp) active dry yeast
• 1 cup warm water (about 105–115°F / 40–46°C)
• 1 tbsp olive oil (plus extra for bowl)
• 1 tbsp sugar or honey (to feed the yeast)
• 1 tsp fine sea salt

Quick, short-cut option

• 1 lb (450 g) store-bought pizza dough (from bakery or grocery brand), divided into 4 pieces

Classic calzone filling

• 1 cup whole-milk ricotta (drained if watery)
• 1 1/2 cups shredded mozzarella (low-moisture works best)
• 1/2 cup grated Parmesan or Pecorino Romano
• 1 cup cooked toppings (pepperoni, Italian sausage, ham, roasted vegetables) — finely chopped
• 1/2 cup pizza sauce (for serving) — reserve extra for dipping
• 1 egg, lightly beaten (for egg wash)
• Optional: pinch red pepper flakes, 1 tsp dried oregano or Italian seasoning, fresh basil leaves

Equipment and prep notes

• Air fryer (basket or drawer style). Most models work; timings vary by model and size.
• Rolling pin, bench scraper or knife.
• Small bowl for egg wash.
• Parchment paper (cut into air-fryer–sized rounds) or lightly oiled air-fryer basket.
• Instant-read thermometer (optional, handy for checking internal temp).
• Cooling rack.

Chef note: If your air fryer is small, you may need to cook calzones one or two at a time. Don’t overcrowd — air needs to circulate.

Make the dough (homemade): step-by-step

1. Activate the yeast. In a small bowl, stir the warm water and sugar or honey. Sprinkle the yeast over the surface and let sit 5–8 minutes until foamy. If it doesn’t foam, your yeast might be old — start over with new yeast.
2. Mix the dough. In a large bowl, combine flour and salt. Make a well in the center, add the yeast mixture and olive oil. Stir with a wooden spoon until the dough begins to come together.
3. Knead. Turn the dough onto a lightly floured surface and knead about 6–8 minutes until smooth and elastic. Alternatively, use a stand mixer with a dough hook on low for 5–6 minutes.
4. First rise. Lightly oil a bowl, place dough inside, cover with plastic wrap or a damp towel, and let rise in a warm place 60–90 minutes, until doubled in size.
5. Divide and rest. Punch down the dough, divide into 4 even pieces, form rounds, and let rest 10–15 minutes before rolling.

Shortcut: If you’re short on time, use store-bought dough or make this dough the night before and refrigerate; let it come to room temp before shaping.

Filling and assembly — the pro method

A great calzone is balanced — not too wet, not overloaded, and sealed properly so the filling heats through without leaking.

Prepping the filling

• Drain wet cheeses. If ricotta is watery, place it in a fine sieve for 10 minutes or mix with a tablespoon of grated Parmesan to firm it up. Too much moisture is the common cause of soggy calzones.
• Shred your cheese. Use low-moisture mozzarella if possible; it melts and stretches without releasing excess water.
• Cook fillings that release moisture. Vegetables like mushrooms, spinach, or zucchini should be sautéed first to remove excess moisture. Likewise, if using raw sausage, fully cook and drain well.

Filling ratio (guideline)

• About 1/3–1/2 cup mixed cheeses per calzone
• 1/4–1/2 cup cooked meats/vegetables per calzone
• 1–2 tbsp pizza sauce inside (reserve sauce for dipping) — less is more

Assembling

1. Roll the dough. On a floured surface, roll each dough ball into a round about 7–8 inches across. Aim for slightly thinner in the center and a bit thicker at the edges.
2. Add fillings. Spoon the cheese mixture on one half of the circle, leaving a 1-inch border. Add meats/veggies, a light spoonful of sauce (not too much), and a couple basil leaves if desired.
3. Seal. Brush the border with beaten egg (this acts like glue). Fold the empty half over the filling to make a half-moon. Press the edges to seal, then crimp or fold the edge to make a tight seal. Use a fork to press around the rim if you like.
4. Vent and egg wash. Cut 2 small slits on top to let steam escape — this prevents bursting. Brush the top with egg wash for shine and enhanced browning. For a rustic finish, lightly sprinkle with sesame seeds, cornmeal, or grated Parmesan.

Chef tip: If the dough springs back while rolling, let it rest another 5–10 minutes. Resting relaxes gluten and makes shaping easier.

Air Fryer Calzones Recipe: Cook method and timings

Air fryer temperatures and times depend on calzone size and your unit. This is a tested baseline:

1. Preheat air fryer to 375°F (190°C). Preheating is important for immediate crust formation and even browning.
2. Prepare your basket. Place a small piece of parchment under each calzone (cut to size) or lightly oil the basket. If using a perforated parchment or paper with holes, ensure airflow.
3. Cook. Place calzones in the basket, seam side down if possible. Cook for 8–12 minutes, checking at 8 minutes. Flip halfway at about 4–6 minutes for even coloring if your model benefits from flipping (some units brown evenly without flipping).
4. Target doneness. The crust should be golden brown and crisp. For fillings with pre-cooked meat, internal temperature around 160–165°F (71–74°C) is safe; for meatless or cheese-only, the filling should be hot and the cheese fully melted.
5. Rest. Let calzones rest on a cooling rack 2–3 minutes to set the filling and avoid scalding when you bite in.

Chef note: Because air fryers vary, treat the first calzone as a test — adjust time by ±1–2 minutes in subsequent batches.

Common pitfalls & troubleshooting

• Soggy interior: Usually from too much sauce or wet fillings. Fix by draining ricotta and cooking vegetables/meats well. Use less sauce inside; reserve for dipping.
• Cracked or burst calzones: Overfilling or sealing poorly. Use less filling, seal edges with egg wash and press firmly.
• Uneven browning: Rotate/flip halfway or increase temp by 10–15°F if dough stays pale. If the top browns too fast, lower temp 10–15°F and increase cook time slightly.
• Stuck to basket/parchment: Use a small drizzle of oil or dust calzone base with cornmeal. Use perforated parchment designed for air fryers.
• Dough too chewy/hard: Too much flour when rolling or overcooked. Roll gently and avoid excessive flouring.

10 Filling variations (creative & chef-tested)

1. Classic Pepperoni & Ricotta: Ricotta + shredded mozzarella + pepperoni slices + pinch oregano. Keep sauce on the side.
2. Sausage, Peppers & Onions: Cooked Italian sausage + sautéed bell peppers and onions + mozzarella + a touch of fennel seed.
3. Margherita Calzone: Fresh mozzarella + torn basil + a spoon of tomato concasse + a drizzle of olive oil. Finish with fresh basil.
4. BBQ Chicken Calzone: Shredded cooked chicken tossed in BBQ sauce + smoked gouda or mozzarella + red onion. Serve with extra BBQ sauce.
5. Spinach & Feta (Vegetarian): Sautéed spinach (squeezed dry) + crumbled feta + mozzarella + lemon zest for brightness.
6. Mushroom & Truffle (fancy): Sautéed mushrooms with thyme + fontina or gruyère + a drizzle of truffle oil after cooking.
7. Buffalo Chicken: Shredded chicken in buffalo sauce + blue cheese crumbles + mozzarella. Serve with ranch or blue cheese dressing.
8. Breakfast Calzone: Scrambled eggs + breakfast sausage or bacon + cheddar + hash brown bits. Great for brunch.
9. Mediterranean Veggie: Roasted eggplant, zucchini, bell pepper + olives + halloumi or feta + oregano.
10. Dessert Calzone — Nutella & Banana: Roll with small spoonfuls of Nutella + banana slices, dust with powdered sugar when done. (Bake slightly lower temp if filling gets too hot.)

Serving suggestions and pairings

Calzones are a meal on their own, but side dishes and drinks can elevate the experience.

• Classic sides: Simple green salad with lemon vinaigrette, arugula with shaved Parmesan, or a crisp Caesar.
• Dipping sauces: Extra marinara, garlic butter, ranch, spicy honey, or pesto.
• Beverages: For adults — a chilled lager, a medium-bodied red (Sangiovese/Chianti), or an Italian soda. For family meals — iced tea, lemonade, or sparkling water with lemon.
• Presentation: Slice in half on the diagonal and serve with a ramekin of sauce. Garnish with fresh basil and a sprinkle of Parmesan.

Make-ahead, freezing, and storage

• Assemble and refrigerate: Assemble calzones and store on a parchment-lined tray covered tightly with plastic wrap for up to 24 hours before cooking. Let come to room temperature 15–20 minutes before air-frying.
• Freeze before cooking: Place assembled, unbaked calzones on a tray and freeze until firm (1–2 hours). Wrap individually in foil or plastic and freeze up to 1 month. To cook from frozen: add 3–5 minutes to the cooking time and cover loosely with foil for the first half if the outside browns too quickly.
• Cooked storage: Refrigerate leftover cooked calzones in an airtight container for up to 3 days. Reheat in the air fryer for 3–5 minutes at 350°F (175°C) to regain crispness. Microwaving will soften the crust.

Reheating (best method)

1. Preheat air fryer to 350°F (175°C).
2. Reheat calzone for 3–5 minutes if refrigerated, 5–8 minutes if frozen, checking at the shorter time.
3. For extra crisp: finish 1 minute at 375°F (190°C).

A chef’s tips to level up your Air Fryer Calzones Recipe

• Use a hydration-friendly dough: A dough with slightly higher hydration (a touch more water) will produce a thinner, blisterier crust. Don’t overflour when rolling; that makes it tough.
• Cornmeal or semolina on the peel: For a rustic crunch and to prevent sticking, dust your work surface with semolina or cornmeal.
• Egg wash for color: A simple egg wash (1 egg + 1 tsp water) gives a glossy, golden exterior. For extra shine, brush halfway through cooking.
• Finish with fat: A light brush of garlic-infused olive oil or herb butter right after cooking adds mouthfeel and aroma.
• Mind the steam: Small vents on top prevent bursting; too small and steam won’t escape — make two small slits rather than one long one.
• Layer cheese correctly: Put heavier, meltier cheeses (mozzarella) closer to the filling center, and sprinkle drier cheeses (Parmesan) on top to reduce moisture migration.
• Season inside the dough: Add a pinch of garlic powder or onion powder to the dough for extra background flavor.

Portioning & nutrition (approximate)

Portions vary based on calzone size. A medium calzone (1/4 of recipe above) generally ranges from 600–900 kcal depending on fillings. If you want lower-calorie options, use part-skim cheeses, add more vegetables, and avoid fatty meats.

Frequently asked questions (FAQ)

Can I use whole-wheat dough?
Yes. Whole-wheat dough will be denser and may need a slightly longer cook time. Let it relax after rolling to avoid a tough crust.

Do I need to preheat the air fryer?
Yes — preheating ensures a crisp, golden crust right away.

What size should my calzones be?
Aim for 7–8 inches across for a balanced cook. Larger ones will need more time and risk uneven cooking.

Can I make calzones in an oven instead?
Absolutely — bake at 425°F (about 218°C) for 12–18 minutes, until golden brown.

How do I prevent the calzone from sticking to the air-fryer basket?
Use a small piece of parchment or lightly oil the basket and dust the dough base with semolina or cornmeal.

Final recipe: concise chef-style checklist

• Dough: homemade (3 cups flour) or 1 lb store dough → divide into 4
• Fillings: drain ricotta, sauté wet veg, pre-cook meats, use ~1/3–1/2 cup cheese per calzone
• Shape: roll to 7–8″ circle, fill on one half, seal with egg wash, vent top
• Air fryer: preheat to 375°F (190°C), cook 8–12 min, flip halfway if needed
• Finish: rest 2–3 min, brush with garlic oil, serve with warm marinara

Closing — make it your own

An Air Fryer Calzones Recipe is one of those flexible weeknight-to-party dishes that rewards a little attention to detail: dry the ricotta, don’t overfill, and preheat the air fryer. Once you master the basics, calzones become a creative playground — swap fillings, adjust spices, and play with crust finishes. They’re portable, comforting, and endlessly adaptable.

Air Fryer Calzones Recipe

This Air Fryer Calzones Recipe creates golden, crispy pockets filled with melty cheese, savory fillings, and rich Italian flavor — all with less oil and faster cook time. A perfect homemade comfort food that’s quick, delicious, and family-approved!

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Prep Time 20 minutes mins

Cook Time 10 minutes mins

Course Main Course, Snack

Cuisine American, Italian

Servings 4

Calories 700 kcal

Ingredients

  

For the Dough (Homemade Option)

• 3 cups all-purpose flour plus extra for dusting
• 1 packet 2 ¼ tsp active dry yeast
• 1 cup warm water 105–115°F / 40–46°C
• 1 tbsp olive oil plus extra for bowl
• 1 tbsp sugar or honey
• 1 tsp sea salt
• OR use 1 lb 450 g store-bought pizza dough (divided into 4 portions)

For the Filling

• 1 cup whole-milk ricotta drained
• 1 ½ cups shredded mozzarella
• ½ cup grated Parmesan or Pecorino Romano
• 1 cup cooked toppings pepperoni, sausage, veggies, or ham, finely chopped
• 1 egg lightly beaten (for egg wash)
• ½ cup pizza or marinara sauce plus extra for dipping
• 1 tsp Italian seasoning optional
• Fresh basil or red pepper flakes optional

Instructions

 

Step 1: Prepare the Dough (if homemade)

• Combine warm water, sugar, and yeast. Let sit 5–8 minutes until foamy.
• Mix flour and salt in a bowl, add yeast mixture and olive oil. Stir until combined.
• Knead 6–8 minutes until smooth. Let rise in an oiled bowl, covered, for 60–90 minutes until doubled.
• Punch down, divide into 4 portions, and let rest 10–15 minutes before rolling.

Step 2: Prep the Filling

• Mix ricotta, mozzarella, Parmesan, and Italian seasoning.
• Add any cooked meat or vegetables. Keep sauce minimal to avoid sogginess.

Step 3: Assemble the Calzones

• Roll each dough ball into a 7–8 inch round.
• Spoon filling onto one half, leaving a 1-inch border.
• Brush edges with beaten egg. Fold and press to seal.
• Crimp edges or press with a fork. Cut two small slits on top for steam.

Step 4: Air Fry the Calzones

• Preheat air fryer to 375°F (190°C).
• Lightly oil basket or line with parchment.
• Place calzones in basket (don’t overcrowd).
• Air fry 8–12 minutes, flipping halfway if needed, until golden brown and crisp.

Step 5: Serve

• Rest for 2–3 minutes before slicing.
• Serve warm with marinara sauce or garlic butter for dipping.

Notes

• Make Ahead: Assemble and refrigerate up to 24 hours before air frying.
• Freeze: Freeze unbaked calzones up to 1 month; air fry from frozen, adding 3–5 extra minutes.
• Reheat: Air fry leftovers at 350°F (175°C) for 3–5 minutes.
• Veggie Lover’s: Spinach, mushrooms, and feta.
• BBQ Chicken: Shredded chicken, BBQ sauce, and Gouda.
• Dessert Version: Nutella and banana, dusted with powdered sugar.
• Tip: Don’t overfill — excess moisture causes leaks or sogginess.