Marianne Martinez
Air fryer calzones are a quick, easy, and delicious meal or snack. They are a perfect alternative to your usual Friday night takeout and can be made in less than 30 minutes. The cooking time for refrigerated calzones in an air fryer varies depending on the model, but it typically ranges from 7 to 15 minutes. The key to a successful air fryer calzone is to ensure that the fillings are cooked and cooled, and the dough is at room temperature before assembling. The calzone should be fully sealed before cooking to prevent the fillings from leaking.
Characteristics and Values Table for Refrigerated Calzones in an Air Fryer
| Characteristics | Values |
|---|---|
| Temperature | 350-375°F/175-190°C |
| Time | 7-15 minutes |
| Preparation | Thaw dough, precook and refrigerate fillings, seal edges |
| Fillings | Meat, vegetables, cheese, sauce |
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What You'll Learn
Recommended temperature and time
The recommended temperature and time for cooking refrigerated calzones in an air fryer vary across sources. Some sources recommend preheating the air fryer to 375 degrees Fahrenheit (190 degrees Celsius) and cooking the calzones for 8 to 10 minutes. Other sources suggest a slightly lower temperature of 370 degrees Fahrenheit for the same duration. It is important to note that the cooking time may vary depending on the number of calzones cooked at once, with one source recommending baking at 370 degrees Fahrenheit for 9 minutes when cooking 1-2 calzones.
When using refrigerated pizza dough, it is generally recommended to bring it to room temperature before rolling it out. This can be achieved by taking the dough out of the refrigerator 30 minutes to 1 hour before rolling. Additionally, any fillings that require cooking should be prepared and cooled before assembling the calzones. This ensures that the hot fillings do not soften the dough, leading to potential issues with tearing and leaking.
The cooking time for refrigerated calzones in an air fryer seems to range from 8 to 15 minutes, depending on the number of calzones and the specific air fryer model. It is always a good idea to keep an eye on the calzones during cooking, as different air fryers may have slightly different cooking times and temperatures.
Air fryer calzones are a quick and easy meal or snack that can be customized with various fillings. They are a perfect alternative to traditional oven-baked calzones, offering a faster cooking method with a crispy outer crust and a gooey, flavorful center.
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Preparing the dough
Ingredients
First, gather your ingredients. The basic ingredients you will need are flour, water, salt, oil, and yeast. You can also add honey, as it helps give the dough a nice golden brown colour and makes it crisp. In addition, you may want to use some extra flour for dusting your work surface and rolling pin.
Mixing and Kneading
Start by mixing together lukewarm water and yeast in a small bowl. Let this stand for about 5 minutes, until the mixture becomes foamy. This indicates that the yeast is active and ready to use. In a separate, larger bowl, combine water, olive oil, honey (if using), and salt. Then, add in the flour and mix well. You may need to adjust the amount of flour to get the right consistency. The dough should be soft and slightly sticky.
Once the initial mixing is done, it's time to knead the dough. Turn it out onto a floured work surface and knead for about 8 minutes, until it becomes soft, smooth, and elastic. The dough should feel soft and supple, almost like "a horse's nose," as some chefs like to say. This process helps develop the gluten in the dough, which gives it strength and structure.
Proofing and Resting
After kneading, the dough will need to proof. Cover it with plastic wrap and let it rest at room temperature until it doubles in size. This usually takes about an hour, but the time may vary depending on the temperature and humidity of your environment. Proofing is essential, as it allows the yeast to work and create air pockets in the dough, giving it a lighter texture.
Rolling and Shaping
Once the dough has proofed, it's time to roll it out. Divide the dough into equal pieces, depending on the number of calzones you want to make. Each piece will be rolled out into a circle, about 6-8 inches in diameter and 1/8 inch thick. You can use a rolling pin or simply stretch the dough with your hands. If the dough sticks to your work surface or rolling pin, lightly dust it with more flour.
Filling and Assembling
Now comes the fun part: filling and assembling your calzones. Spoon a few tablespoons of your favourite sauce onto one half of each dough circle, leaving a clean edge. You can use marinara sauce, pesto, or even a white sauce. Then, add your fillings. Classic options include ricotta, mozzarella, Italian meats, and vegetables. Just be careful not to overfill, as this can make sealing the calzones tricky.
Sealing and Crimping
After filling, it's time to seal your calzones. Fold the clean half of the dough over the fillings to create a half-circle shape. Use your fingers or a fork to crimp the edges and seal in all the goodness. You can also cut a few vents in the top of each calzone to allow steam to escape during cooking.
Resting and Cooking
Before cooking your calzones in the air fryer, let them rest for about 20-30 minutes. This helps the dough relax and ensures that your calzones hold their shape during cooking. Finally, brush the calzones with a bit of olive oil, sprinkle with coarse salt (optional), and place them in your preheated air fryer. Cook at 350-375°F for 7-10 minutes, or until the crust is golden brown.
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Filling the calzone
Filling a calzone is simple, and you can use a variety of ingredients. The key is to ensure your fillings are cooked and cooled before assembly. This is to prevent the dough from tearing and leaking. You should also leave a clean edge around the fillings so that you can seal the calzone shut.
Calzones are like pizza pockets, so you can fill them with all the classic pizza toppings. This includes meat, cheese, and sauce. You can also add vegetables, such as onions, peppers, and mushrooms, but these should be cooked and well-drained to prevent a soggy calzone. If you are using meat, make sure it is cooked before adding it to the calzone. You can also add extra sauce for dipping.
When it comes to cheese, a mixture of ricotta and mozzarella works well. The ricotta adds moisture, but if you don't have any, you can use fresh mozzarella, which has a higher moisture content. You can also add parmesan for extra flavor.
If you are using refrigerated pizza dough, bring it to room temperature before rolling it out. You can also make your own dough, but this will add to the prep time. The dough should be rolled out to around 8-10 inches in diameter and 1/2 an inch thick or less.
Once your dough is rolled out, add your fillings to one side, leaving space around the edges. Then, fold the other side of the dough over the fillings and crimp the edges to seal the calzone. You can also cut a small vent in the top of the calzone to prevent it from bursting during cooking. Finally, brush the top of the calzone with oil and sprinkle with parmesan cheese before placing it in the air fryer.
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Sealing the calzone
- Prepare the dough: If you are using refrigerated pizza dough, take it out of the fridge 30 minutes before you begin to allow it to come to room temperature. This will make it easier to roll and work with. If you are making the dough from scratch, follow your chosen recipe, and be sure to allow for extra prep time, usually about an hour.
- Cook and cool the fillings: Cook any fillings that need to be cooked beforehand, such as meats, and allow them to cool for about 30 minutes before assembling the calzone. Hot fillings can soften the dough and cause tearing and leaking.
- Assemble the calzone: Spread your fillings on one half of the dough, leaving a border around the edge. Do not overfill the calzone.
- Fold and seal: Carefully fold the dough over the filling, ensuring you do not pull the dough too tightly. Press the edges firmly to seal the calzone. You can use your fingers or a fork to crimp the edges and reinforce the seal.
- Egg wash: For an extra secure seal, you can brush the calzone with an egg wash. Beat an egg with a tablespoon of water, and lightly brush the mixture over the calzone.
- Cut steam vents: Using a sharp knife, carefully cut a few steam vents on the top of the calzone. This will allow steam to escape during the cooking process and prevent bursting.
By following these steps, you can ensure your calzone is properly sealed before placing it in the air fryer.
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Reheating refrigerated calzones
Once your fillings are prepared, you can assemble your calzones. Start by rolling out the dough into a circle with a thickness of about 1/8 inch. Then, add your desired fillings, such as pizza sauce, cheese, and vegetables, being careful not to overfill. Fold the dough over to create a semi-circle shape, and seal the edges by crimping them with a fork or your fingers.
When your calzones are assembled, it's time to reheat them in the air fryer. First, coat the air fryer basket with cooking spray or olive oil spray to prevent sticking. Place 1-2 calzones in the basket, making sure they are not overcrowded, and set the temperature to 360-375°F. Reheat the calzones for around 5-10 minutes, or until they are warmed through and crispy on the outside. If the crust starts to get too brown, you can lower the temperature.
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Frequently asked questions
It is recommended that you cook refrigerated calzones in an air fryer for 8-10 minutes at 370°F.
If you are using refrigerated pizza dough, allow it to come to room temperature before rolling. If you are making the dough from scratch, add 1 hour to the prep time estimate for the recipe.
To reheat a refrigerated calzone, set your air fryer to 350°F and heat the calzone for about 15 minutes.
To cook frozen calzones in an air fryer, cook them for 7-10 minutes at 375°F, flipping halfway through.
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