Air-Fried Calzone: A Quick, Easy, And Delicious Recipe

Making calzones in an air fryer is a quick and easy way to whip up a tasty treat for the whole family. Requiring minimal prep time and clean-up, air fryer calzones are a great alternative to traditional oven-baked calzones. You can use store-bought or homemade pizza dough, and fill your calzones with your choice of meats, cheeses, and veggies. The air fryer cooks the dough to perfection, resulting in a crispy outer crust and a gooey, cheesy centre.

Choosing your fillings

Calzones are a great way to get creative with your favourite pizza toppings. The best part about making calzones is that you can customise them to your liking and fill them with whatever you want. Here are some tips and tricks for choosing your fillings:

Meat

Meats like pepperoni, salami, prosciutto, Italian sausage, ham, steak, chicken, and cooked ground beef are great options for calzone fillings. If you're using meat, make sure it's fully cooked before stuffing your calzone. You don't want the juices from the raw meat to make the dough soggy. Season your meat filling well, and remember that cured meats like pepperoni and salami already have a lot of salt, so be careful not to overdo it.

Cheese

Ricotta cheese is a classic calzone filling and adds a nice creamy texture. Other cheeses like mozzarella, parmesan, provolone, and asiago also work well. You can use shredded or sliced cheese, depending on your preference.

Vegetables

When it comes to vegetables, the sky is the limit. Onions, spinach, mushrooms, roasted red peppers, black olives, garlic, and green bell peppers are all great options. Just make sure to cook or sauté any vegetables that you wouldn't want to eat raw, like onions, before adding them to your calzone. Season your vegetables well, and cut them into bite-sized pieces to ensure easy eating.

Sauce

While the traditional calzone sauce is served on the side, you can also add a small amount of sauce inside your calzone. Just be careful not to add too much, as it can make the dough soggy and difficult to seal.

Portion Size

For an 8-inch calzone that uses 5-6 ounces of dough, you'll want to use between 1½-2 cups of filling. Adjust the filling amount accordingly if you're making smaller or larger calzones. Remember, you want a stuffed calzone with a good ratio of filling to dough.

Rolling out the dough

Firstly, prepare a large work surface by sprinkling it with flour. This step is essential as pizza dough tends to be sticky. By coating your surface and hands with flour, you'll be able to handle the dough more easily without it sticking to your hands or the surface.

Next, divide the pizza dough into equal pieces. Most recipes suggest dividing the dough into 4 pieces, but you can make them smaller or larger, depending on your preference. For instance, one recipe suggests dividing the dough into six pieces to make mini calzones.

Now, it's time to roll out each piece of dough. You can do this by hand or with a rolling pin. Some professional pizza makers suggest doing this by hand as a rolling pin may remove air pockets that contribute to a nice pizza crust. However, with calzones, the air pockets are less important, and using a rolling pin can be easier.

Roll out each piece of dough into a flat circle, about 1/8-inch thick. You can trim off any excess dough later, but if the dough is too thick, your calzone may not have the desired texture. Aim for a circle that is about 8-9 inches in diameter. You can use a biscuit cutter or the bottom of your air fryer basket as a guide to ensure your calzone fits inside.

Once you've rolled out the dough, it's time to add your fillings. Remember to leave about 1.5-2 inches of dough around the edges for sealing. Don't overfill your calzone, as you need to ensure it is fully sealed before cooking.

After adding your fillings, you're ready to fold and seal your calzone. Lift the edge of the dough closest to you and fold it over the fillings until the edges meet. Press the edges together firmly to seal in the fillings. You can use a fork to crimp the edges for a decorative touch and a more secure seal.

Your calzone dough is now ready for the air fryer! Just remember to spray it with cooking spray or olive oil to ensure a crispy, golden finish.

Filling the dough

First, roll out your dough into a circle, about 6 inches in diameter. You can do this by hand or with a rolling pin. Then, add your fillings. A good tip is to start with the driest ingredients first, such as shredded cheese, and then add your ricotta cheese or other soft cheeses. After that, add your desired fillings, such as cooked meat and vegetables. Be sure to cook any meat and vegetables before adding them to the dough, as there won't be enough time for them to cook inside the calzone. Finally, top with more ricotta and shredded cheese.

Now you're ready to fold and seal your calzone. Brush the top with olive oil and cut a few slits in the dough. You can also add some Italian seasoning or salt to the top for extra flavour.

Sealing the calzone

Firstly, when adding your fillings, make sure to leave a gap of at least 1.5–2 inches around the edges of the dough circle. This gap is crucial for sealing the calzone. It is also important not to overfill the calzone, as this can make sealing difficult and may lead to leakage during cooking. Less is more when it comes to calzone fillings!

Once you have added your fillings, it's time to fold the dough. Take the edge of the dough furthest from you and carefully lift it up and over the filling until the edges meet. Press the edges together firmly to create a strong seal. You can use your fingers to crimp the edges or use the tines of a fork to press down and seal the calzone shut. This helps to ensure that the filling stays securely inside.

Some recipes suggest using a brush to coat the top of the calzone with olive oil or another cooking oil. You can also add a light sprinkling of salt or Italian seasoning to the top of the calzone for extra flavour.

Finally, use a sharp knife or a pair of scissors to cut a few small slits in the top of the calzone. This allows steam to escape during cooking and helps prevent the calzone from bursting open.

By following these steps, you can ensure that your calzone is properly sealed and ready for the air fryer!

Air-frying the calzone

Now it's time to cook your calzone, and the air fryer is the perfect way to do it. First, coat the air fryer basket with cooking spray—avocado oil or olive oil spray works best. Place as many calzones in the basket as you can without them touching—you may need to work in batches. Then, air-fry them for 7-10 minutes at 375°F, flipping them halfway through. You'll know they're done when they're golden brown.

If you want to add a little extra flavour, brush the tops of the calzones with garlic butter, sprinkle on some Parmesan cheese and Italian seasoning after flipping them.

And that's it! Your calzones are now ready to be devoured. Enjoy the crispy, golden goodness!

Frequently asked questions