Air Fryer Calzones

the smell that comes off the air fryer when these calzones are cooking is somehow both cozy and exciting – it’s that golden, cheesy, perfectly-toasted kind of smell that makes everyone wander into the kitchen asking, “what’s that?” and really, they’re not fancy or hard. you tuck in your favorites, close it up, a little oil on the crust, and they puff and crisp like magic. the crust gets just right—tender inside but with this beautiful crunch on the edges—and the cheese, well, it does what cheese does… melts into everything.

Why You’ll Crave It

• Fast, fuss-free, and honestly fun to make—even on a tired weeknight.
• Endlessly customizable. Use whatever bits are in the fridge—leftover roasted veg, meatballs, marinara spooned in last minute… it all works.
• That crisp outside and melty middle is just deeply satisfying in a very real, comfort-food way.
• You can dip them! Which makes them feel more like a ritual, somehow. Marinara, ranch, a spicy mustard… it’s part of the joy.

The first time I made these, my sister was visiting and we stood by the counter eating them straight off the cutting board, giggling like kids.

What You’ll Need

• Pizza dough: 1 package, either store-bought or homemade—let it sit at room temp so it rolls easier
• Mozzarella cheese: 1 cup shredded, low-moisture works best for less soggy results
• Ricotta cheese: ½ cup creamy and soft, no need to drain unless it’s extra wet
• Pepperoni: ½ cup sliced, or swap for cooked mushrooms, diced ham, anything small and tasty
• Olive oil: 1 tbsp, brushed on top for that flaky, golden finish
• Italian seasoning: 1 tsp—just gives it that warm, familiar depth
• Salt and pepper: to taste, but don’t skip it, especially if your fillings are mild

Easy How-To

Make the dough behave

If it’s fresh out of the fridge, give your dough 20 minutes or so to chill out at room temp—it’ll be way easier to roll. Once it’s relaxed a bit, cut into 4 pieces and gently press and stretch into rough circles. They don’t need to be perfect. Mine never are.

Layer it up

Spoon a bit of ricotta on one half of each dough round, then scatter some mozzarella, then a few pepperoni slices or whatever you’ve chosen. Don’t go wild—it looks sparse at first but melts and fills out. Add salt, pepper, and a little sprinkle of the Italian seasoning here too.

Seal it with care

Fold the dough over like a little half moon and pinch the edges well. I like to fold and twist mine slightly, then press with the tines of a fork to be sure it’s tight. If a bit of ricotta peeks out, don’t panic—it’ll crisp up attractively.

Preheat your air fryer

Set it to 375°F (190°C) and let it warm up for about 3–5 minutes. Just like an oven, this step makes the crust sing.

Cook with space

Brush the tops with olive oil and lay them gently in the air fryer basket with a little room around each one—don’t jam them in. Cook about 10–12 minutes, flipping halfway through. They should come out crisp and golden, with a little bubbly browning on the top.

Rest and breathe

Let them sit for a few minutes out of the fryer—hot cheese is lava, as we all know. These are best just warm, not piping hot. Especially with sauce on the side.

Good to Know

• The filling should be on the dry-ish side—avoid things like raw tomatoes or overly saucy meat to keep from sogginess inside.
• If the calzones leak a little? No big deal. The crust still crisps up and those caramelized cheese spots are secretly the best part.
• You can prep and fill them in advance, stash in the fridge (uncooked), and cook straight from cold—great for when everyone wants “something different.”

Serving Ideas

• Serve with warm marinara for dipping, or go rogue with garlic sauce, pesto, or even a bit of honeyed mustard for a contrast.

Top Tricks

• Brush a little bit of garlic butter on the calzones right after air-frying for a glossy, flavor-packed upgrade.

Frequently Asked Questions

Can I use store-bought dough for this?

Absolutely. In fact, I often do when time is tight. Just bring it to room temp so it’s easy to roll and shape.

What fillings work best?

Anything not too wet or chunky. Cheese combos, sautéed veggies, cooked sausage, leftover roast chicken—all fair game. If it sounds good on a pizza, it works here.

How do I avoid soggy calzones?

Avoid too-wet ingredients, and keep fillings simple. Pre-cook anything that releases a lot of moisture, like mushrooms or spinach.

Can I freeze them?

Yes! Freeze them uncooked—then air fry at 375°F a few extra minutes. Or reheat cooked ones straight from frozen, around 8 minutes should do it.