Air Fryer Calzones: Easy Homemade Pockets for Busy Nights
Alright, let me set the scene: It’s Tuesday night, my teenager’s hangry (as usual), and I realized I didn’t thaw any chicken. So I’m staring into my fridge, and you know what saves the day? Air fryer calzones. Not kidding — these cheesy little pockets have shown up in my memory bank back to late-night snacks in uni and, more recently, those what am I even making for dinner scrambles. For the record, the first time I made ’em in the air fryer I almost burned the crust because I got distracted by a rerun of Bake Off. It still tasted good. Turns out bubbly cheese and dough cover a multitude of sins (and distracted cooks!).
Why You’ll Love This (Or At Least Why I Do)
I make these calzones when everyone in my house is tired of the usual suspects (a.k.a. frozen pizza again? No thanks). My family goes crazy for these because you can fill ’em with whatever you want — and they cook ridiculously fast compared to oven baking. Honestly, the main reason I love them is because there’s barely any cleanup. Plus, you know that feeling when you bite into something and the molten cheese nearly burns your tongue, but it’s so good you forgive it? Yeah, that’s this. (I’ve tried making them with pre-shredded cheese and I’m still on the fence, texture-wise. But, hey, desperate nights!)
What You’ll Need (Room for Substitutions!)
- Pizza dough (Homemade is amazing, but I’ll use store-bought in a pinch. My grandmother always insisted on the stuff from the local bakery, but let’s be real – supermarket versions work fine too)
- Shredded mozzarella cheese (Or honestly, any cheese that melts. I sometimes use cheddar if that’s what’s kicking around)
- Pizza sauce (Marinara is good too, and once I used jarred spaghetti sauce because it’s what I had. It was… passable)
- Your favorite fillings: pepperoni, cooked sausage, sliced mushrooms, spinach, bell peppers (Go wild, or keep it classic. I still, for the life of me, don’t understand anchovies)
- Olive oil, for brushing (Optional, but makes the crust golden. If I forget it, nobody complains except me)
- Flour, for dusting
- Pinch of Italian seasoning or dried oregano (If you like living on the edge)
Alright, Let’s Make Some Calzones
- Preheat your air fryer — 360°F (about 180°C). Some folks like to skip this, but I think it helps. My air fryer dings after two minutes, so I usually take that as a sign it’s ready.
- Dust your counter with flour and divide the pizza dough into 4 balls (unless you want monster calzones, in which case do fewer, but remember they puff up a bit).
- Roll out each ball into circles about 1/4 inch thick. They don’t have to be perfect; mine are never remotely circular, and it doesn’t matter at all after they’re folded. Actually, I find odd shapes get crispier corners.
- Spread about a spoonful of sauce on half of each circle, but don’t go all the way to the edge. If you overdo the sauce it squishes out, but that’s basically part of the fun.
- Add a generous handful of cheese (this is where I usually sneak a little for myself), and then your chosen fillings.
- Fold the dough over to make half-moons, and pinch the edges closed. Or use a fork if you’re feeling fancy. Sometimes a little sauce leaks out anyway — it’s all part of the charm.
- Brush the tops lightly with olive oil, and sprinkle with a bit of Italian seasoning if you remembered. Place them in the air fryer basket (work in batches so they aren’t squished).
- Cook for 8 to 10 minutes. About halfway, peek in and maybe flip them (I do if I’m feeling ambitious — sometimes I just give the basket a gentle shake). Don’t worry if they look a tad patchy; they finish up golden and awesome.
- Let ’em sit a minute or two before biting in! Molten cheese, trust me.
Notes (From My Many Attempts)
- I once forgot to dust the counter with flour and was basically scraping dough off for ten minutes. Learn from me, eh?
- It’s way easier to overstuff than you think — but under-filled calzones are kinda sad. Go for a happy medium.
- If you use fresh spinach, wilt it a bit first or it’ll release a ton of water inside.
- Sometimes I sprinkle a little cornmeal on the dough for crunch. Maybe it’s psychological, but I think it’s good.
Some Variations I’ve Tried (And Some That Flopped)
I’ve swapped out the classic pizza stuffings for all sorts of things: taco fillings (strangely great), ham and chopped pickles (less great. Actually, the pickles were probably a step too far). Roasted veg with goat cheese is fancy-ish and surprisingly good cold the next day. Once, I tried a breakfast version with scrambled egg and bacon — the eggs got a little rubbery but still edible. If you try sweet fillings, just remember chocolate melts at about 1,000 degrees and will burn you for looking at it wrong.
Gear You’ll Need — Or Not
You’ll want an air fryer — any style works. If you don’t have a rolling pin, a wine bottle does the job (clean it first, please). That air fryer parchment paper? Handy, but I’ve also just brushed the basket with oil. No fancy pastry brush? Fingers work, or a bit of kitchen roll in a pinch. Adapt and make do!
Keeping ‘Em Fresh (If They Last)
I pop leftovers in a container in the fridge (they reheat surprisingly well: 350°F for five minutes or so). Though honestly, in my house, these calzones don’t make it past breakfast the next morning — my partner claims they’re “best for sneaky midnight snacks.” If you want to freeze them, wrap tightly in foil first. They do come out a smidge less crisp, but still tasty.
How I Serve These (Don’t Judge)
We like ours sliced in half with extra pizza sauce for dunking (honestly, little bowls make it more fun). Sometimes I throw a tossed salad alongside, or just slice up some pears and call it a night. My cousin swears by a drizzle of hot honey over the top; I still think that’s odd, but she’s adamant. Whatever — nobody’s run me out of town yet.
Tales From The Calzone Trenches (aka Pro Tips)
- I once tried stacking the calzones to save space. Don’t. They fuse together and create a mutant dough monster.
- Don’t rush the sealing step. I tried skipping it in a hurry and everything oozed out — my air fryer has never been the same.
- If you undercook the dough a little, just pop ’em back in for a couple minutes more (on second thought, maybe check after 1 minute).
- This tastes better the next day, I think — if you manage to hide one from your family that long.
Wait — What If I Have Questions?
- “Can I use puff pastry instead of pizza dough?”
- I’ve tried that! It’s flaky and kind of a mess, but not bad if you like a croissant vibe. Just watch it closely, as puff pastry browns fast in the air fryer.
- “Do I really need to flip them?”
- Not always — depends on your air fryer. Sometimes the bottoms crisp up just fine on their own. But if you notice a pale spot, go ahead and flip (or just eat it as is; I won’t tell).
- “How thin should I roll the dough?”
- I never measure this precisely. About 1/4 inch thick is the goal, but I’ve made everything from biscuit-thick to almost paper thin. The thicker ones are chewier, but too thin and you risk pop-open disasters. Your call!
- “Can I prep these ahead of time?”
- Yes! Prep them and stash uncooked calzones in the fridge (covered) for up to 24 hours. Then straight into the air fryer. Easy peasy.
- “What if I don’t have an air fryer?”
- Honestly, oven works too (about 425°F for 15-20 min), but you don’t get that lovely zippy crispness. Or that feeling of being a kitchen gadget wizard. YMMV.
On a final note — and this has nearly nothing to do with calzones — I once tried listening to a true crime podcast while making these and accidentally used cinnamon instead of Italian seasoning. The kitchen smelled…surreal. Stick with oregano, trust me.
For extra fun (or if you like geeking out over kitchen stuff), Serious Eats has a great guide to air fryer tips. And if you want to get wild with dough, you have to check out King Arthur’s pizza dough recipe — it’s my go to when I’m feeling all ambitious and whatnot.
Ingredients
- 1 pound pizza dough
- 1 cup shredded mozzarella cheese
- 1/2 cup ricotta cheese
- 1/2 cup sliced pepperoni or cooked sausage
- 1/2 cup pizza sauce, plus more for dipping
- 1/4 cup grated Parmesan cheese
- 1 teaspoon Italian seasoning
- 1 egg, beaten (for egg wash)
Instructions
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1Preheat the air fryer to 375°F (190°C). Divide the pizza dough into 4 equal pieces and roll each into a 6-inch circle.
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2Spread a tablespoon of pizza sauce over half of each dough circle, leaving a border around the edge. Add mozzarella, ricotta, pepperoni or sausage, and a sprinkle of Parmesan and Italian seasoning.
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3Fold the dough over the filling to create a half-moon shape. Press and crimp the edges tightly to seal.
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4Brush the tops of the calzones with beaten egg. Lightly spray the air fryer basket with nonstick spray.
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5Place calzones in the air fryer basket in a single layer. Cook for 10-12 minutes or until golden brown and crispy. Serve hot with extra pizza sauce for dipping.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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