Name: Quick Snack Recipes: Easy Air Fryer Calzones Ready in Minutes
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Ingredients: 1 pound pizza dough (store bought or homemade); 1 cup ricotta cheese; 1 1/2 cups shredded mozzarella cheese; 1/2 cup grated parmesan cheese; 1 cup sliced pepperoni or cooked Italian sausage; 1/2 cup diced bell peppers; 1/4 cup sliced black olives; 1 teaspoon Italian seasoning; 1/2 teaspoon garlic powder; 1 egg, beaten (for egg wash); Marinara sauce for dipping; Olive oil spray

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Let me tell you about my obsession with these air fryer calzones. I stumbled onto this recipe on a random Tuesday when I was staring into my fridge, wondering what to make for dinner. You know that feeling, right? We’ve all been there, hungry and uninspired. What I love most is how flexible these little pockets of joy are. Got leftover pizza toppings? Toss them in. Feeling fancy? Go wild with gourmet cheeses. The air fryer does all the heavy lifting, giving you that perfectly crispy outside without heating up your entire kitchen. These quick snack recipes are perfect when you’re craving something savory but don’t want to deal with actual cooking drama. I’ve made these for game nights, after school snacks, and even lazy Sunday dinners. The best part? From start to finish, you’re looking at maybe 20 minutes. Seriously. And if you’re into air fryer recipes easy enough for weeknights, this one’s a winner. Forget complicated 10 minute bread recipe attempts or fussing with 00 pizza dough recipe perfection. This is simple, satisfying comfort food that actually works. Way better than most baked dishes for dinner, if you ask me.

1) Key Takeaways
2) Easy Air Fryer Calzones Recipe
3) Ingredients for Air Fryer Calzones
4) How to Make Air Fryer Calzones
5) Tips for Making Air Fryer Calzones
6) Making Air Fryer Calzones Ahead of Time
7) Storing Leftover Air Fryer Calzones
8) Try these Appetizers next!
9) Air Fryer Calzones
10) Nutrition

1) Key Takeaways

What makes air fryer calzones better than oven baked?
Can you make calzones with store bought pizza dough?
What are the best fillings for homemade calzones?
How do you prevent calzones from getting soggy in the air fryer?

2) Easy Air Fryer Calzones Recipe

Look, I’m gonna be straight with you. These air fryer calzones changed my entire perspective on quick snack recipes. Before I discovered this method, I thought making calzones meant heating up the oven, waiting forever, and ending up with a kitchen hotter than July in Arizona. Then one night, staring at my air fryer, I had this lightbulb moment. What if I just tried making quick snack recipes in this thing? Game over. Life changed.

The beauty of this recipe is how stupidly simple it is. You don’t need to be some fancy chef or have gone to culinary school. If you can fold dough and press buttons, you’re golden. I’ve taught my teenage nephew how to make these, and trust me, if he can do it while scrolling through his phone, anyone can. The air fryer gives you this incredible golden crust that rivals any pizzeria, but without all the drama.

What really gets me excited about these calzones is the speed. We’re talking 25 minutes from start to finish. That’s faster than ordering delivery and definitely faster than waiting for your oven to preheat and then bake for another 20 minutes. When I’m exhausted after work and the last thing I want to do is cook an elaborate meal, these quick snack recipes save my sanity. Plus, they’re way more fun to eat than boring sandwiches.

The versatility here is off the charts. Got some leftover chicken? Throw it in. Found some sad vegetables wilting in your crisper drawer? Chop them up and give them new life inside a calzone. I’ve made breakfast versions with scrambled eggs and bacon, dessert versions with Nutella and strawberries, and even weird experimental ones with buffalo chicken that turned out amazing. Your imagination is really the only limit here.

3) Ingredients for Air Fryer Calzones

Pizza Dough. This is your foundation, your canvas, your starting point. I usually grab the store bought stuff from the refrigerated section at the grocery store. No shame in that game. Trader Joe’s has a great one, and so does Whole Foods. If you’re feeling ambitious and want to make your own dough, go for it. But honestly? Life’s too short, and the pre made stuff works beautifully. Let it sit out for about 10 minutes before you start working with it. Cold dough is a pain to roll out and will fight you every step of the way. Room temperature dough? That’s your friend.

Ricotta Cheese. This is the creamy base that holds everything together. Some people skip ricotta and just use mozzarella, but I think that’s a mistake. Ricotta gives you this luxurious, smooth texture that makes every bite feel special. Get the whole milk version if you can find it. The low fat stuff tastes like sadness and regret. You want that rich, slightly sweet flavor that good ricotta brings to the party. One container usually gives you exactly what you need for six calzones.

Mozzarella Cheese. Now we’re talking about the stretchy, melty goodness that makes you want to take a million photos for Instagram. I like using shredded mozzarella because it distributes evenly throughout the filling. You can use fresh mozzarella if you want to get fancy, but make sure you drain it really well and pat it dry with paper towels. Wet cheese equals soggy calzones, and nobody wants that. Low moisture mozzarella is your safest bet for air fryer recipes easy enough for weeknight cooking.

Parmesan Cheese. This is your flavor bomb, your secret weapon. Freshly grated Parmesan tastes about a thousand times better than the stuff that comes in the green can. I know, I know, grating cheese is annoying. But it takes like two minutes and the payoff is huge. That nutty, salty, umami flavor you get from real Parmesan cheese makes these calzones taste like they came from an actual Italian restaurant. If you absolutely must use pre grated, get the good stuff from the deli section.

Pepperoni or Italian Sausage. Pick your protein player. Pepperoni is classic, easy, and everyone loves it. Just slice it up and you’re done. Italian sausage needs to be cooked first, but man, the flavor is next level. I usually cook a whole pound at once, use half for the calzones, and save the rest for pasta later in the week. Either option works great. Vegetarians can skip this entirely or sub in some sautéed mushrooms or crispy chickpeas for protein.

Bell Peppers. These add crunch, color, and a little sweetness that balances out all the rich cheese. I typically use red or yellow peppers because they’re sweeter than green ones. Dice them small so they distribute evenly and cook through in the short air frying time. You can absolutely skip these if peppers aren’t your thing, or swap them for something else like onions, jalapeños, or even artichoke hearts.

Black Olives. Love them or hate them, there’s no in between with olives. I’m firmly in the love camp. They add this briny, salty pop that cuts through the richness of all that cheese. Slice them thin so you get a little bit in every bite without overwhelming the other flavors. If olives make you gag, leave them out. If you love them like I do, maybe add a few extra. This is your calzone journey.

Italian Seasoning. This is your shortcut to flavor town. It’s got oregano, basil, thyme, and usually some rosemary all mixed together. One teaspoon and suddenly your filling tastes like you spent hours developing the flavor profile. I always keep a big jar of this stuff in my spice cabinet. It’s not just for Italian food either. I throw it on roasted vegetables, in marinades, everywhere really.

Garlic Powder. Fresh garlic is great, but for this recipe, powder works better. It distributes evenly throughout the cheese mixture and won’t burn in the air fryer like fresh garlic might. Don’t use garlic salt unless you want your calzones to taste like a salt lick. Just plain garlic powder. About half a teaspoon is perfect. Not enough to punch you in the face, but enough that you know it’s there.

Egg Wash. Here’s where the magic happens. Beat one egg with a tiny splash of water and brush it all over your calzones before air frying. This gives you that gorgeous golden brown color that makes them look professional. It also helps seal the edges so all your precious filling stays inside where it belongs. Don’t skip this step. I repeat, do not skip the egg wash. It’s the difference between homemade looking and restaurant looking.

Marinara Sauce. For dipping, obviously. You can make your own if you’re feeling motivated, but I usually just grab a jar of whatever marinara I like. Heat it up in the microwave while your calzones are cooking. There’s something deeply satisfying about dunking a crispy, hot calzone into warm marinara sauce. It’s like a hug in food form. Keep extra sauce on hand because people always want more.

Olive Oil Spray. This is your final touch before the calzones go into the air fryer. A light spray of olive oil helps them crisp up beautifully and adds a subtle richness to the crust. You can use regular olive oil and brush it on, but spray is easier and gives you better coverage. Don’t go crazy with it though. Just a light misting is all you need. Too much oil and they’ll taste greasy.

4) How to Make Air Fryer Calzones

Step 1. Take your pizza dough out and let it hang out on the counter while you get everything else ready. This isn’t being lazy. This is being smart. Cold dough is stubborn and refuses to stretch properly. Room temperature dough is cooperative and actually wants to help you succeed. Give it about 10 minutes to warm up and relax. During this time, you can prep all your other ingredients so everything’s ready to go when you need it.

Step 2. Crank your air fryer to 375°F and let it preheat. Some people skip preheating, but I think it makes a real difference in how evenly everything cooks. The preheating takes maybe 3 minutes. Use that time to mix up your cheese filling. Grab a medium bowl and combine the ricotta, half your mozzarella, all the Parmesan, Italian seasoning, and garlic powder. Stir it all together until it’s well mixed and looks cohesive.

Step 3. Now comes the fun part. Flour your work surface generously. I’m talking really get in there with the flour. This prevents sticking and makes your life so much easier. Roll out your dough into a large rectangle, then cut it into six equal pieces. I use a pizza cutter for this, but a sharp knife works fine too. If your circles aren’t perfect, don’t stress about it. Calzones are rustic food. Imperfection is part of their charm.

Step 4. Time to fill these bad boys. Put about 2 tablespoons of your cheese mixture on one half of each dough circle. Don’t put it right up to the edge. Leave about half an inch of space around the perimeter so you can seal it properly. Now add your pepperoni or sausage, bell peppers, olives, and the rest of your mozzarella on top of the cheese mixture. Don’t overfill them. I know it’s tempting, but overstuffed calzones always burst open and make a mess.

Step 5. Fold the dough over to create that classic half moon shape. Press the edges together firmly with your fingers, then go over them with a fork to create a tight seal. This crimping with the fork isn’t just decorative. It’s functional. It keeps all that glorious filling locked inside during cooking. If you see any holes or gaps, pinch them closed. Any opening is an invitation for cheese to escape, and we can’t have that.

Step 6. Brush each calzone with your beaten egg. Get the top, get the edges, get everything. This egg wash is your ticket to that beautiful golden crust. After the egg wash, give each calzone a light spray with olive oil. This helps them get extra crispy and adds a nice flavor to the outside. At this point, your calzones should look shiny and ready for their close up.

Step 7. Place 2 or 3 calzones in your air fryer basket. Don’t overcrowd them. They need space for hot air to circulate around them. That’s literally how air fryers work. If you jam too many in there, they’ll steam instead of crisp up, and nobody wants steamed calzones. Cook them for 8 to 10 minutes, flipping them halfway through. When you flip them, they should already be getting golden on the bottom. That’s how you know you’re on the right track.

Step 8. When they come out of the air fryer, they’re going to be nuclear hot. I’m not kidding. The filling is basically molten lava at this point. Let them cool for at least 2 or 3 minutes before you bite into one. I know waiting is torture, but burning the roof of your mouth is worse. Trust me on this. While they’re cooling, warm up your marinara sauce. By the time you’re ready to eat, everything will be at the perfect temperature.

5) Tips for Making Air Fryer Calzones

Here’s something I learned the hard way. Don’t overload your calzones with filling. I know you want to pack in as much cheese and toppings as possible. We all do. But overstuffed calzones are disaster calzones. They burst open, leak everywhere, and turn into a cheesy mess in your air fryer basket. Stick to about 2 tablespoons of cheese mixture plus your other fillings. It seems small, but once everything melts and expands, it’s the perfect amount.

The egg wash is non negotiable. I see people skip this step thinking it doesn’t matter, and then they wonder why their calzones look pale and sad. The egg wash creates that gorgeous golden brown color and helps the crust develop a slightly crispy texture on the outside while staying soft inside. Just beat one egg with a teaspoon of water and brush it on before cooking. Takes 30 seconds and makes a huge difference in the final result.

Temperature and timing can vary between different air fryer models. My air fryer runs hot, so I usually do 8 minutes. My friend’s air fryer is wimpy and needs the full 10 minutes. Start checking at 8 minutes. If they’re golden brown and crispy looking, they’re done. If they still look pale, give them another minute or two. You’ll figure out what works for your specific air fryer after making these once or twice.

Seal those edges really well. Like, really well. Press them with your fingers first to stick the dough together, then crimp with a fork. Any gaps or loose spots are weak points where filling can escape. I’ve had calzones split open mid cooking and watched helplessly as cheese oozed out everywhere. It’s heartbreaking. Take an extra 30 seconds to make sure those seals are tight and secure all the way around.

If you want to get creative with fillings, go for it. These are your calzones. I’ve done breakfast versions with scrambled eggs, cheese, and bacon. I’ve done dessert versions with Nutella and sliced strawberries. Buffalo chicken calzones are incredible. BBQ pulled pork calzones are a game changer. The base method stays the same no matter what you put inside. Just make sure wet fillings are drained well so you don’t end up with soggy dough.

6) Making Air Fryer Calzones Ahead of Time

Want to know a secret? These calzones are perfect for meal prep. I make a big batch on Sunday and keep them in the fridge or freezer for quick meals during the week. You can prep them completely, right up to the point of cooking, and then store them until you’re ready to eat. When hunger strikes, just pop them in the air fryer and dinner is ready in 10 minutes. It’s like having your own personal frozen food section, but way better quality.

For refrigerator storage, assemble your calzones completely but don’t cook them yet. Place them on a parchment lined baking sheet, cover with plastic wrap, and stick them in the fridge. They’ll keep for up to 2 days like this. When you’re ready to cook, brush with egg wash, spray with oil, and air fry as usual. You might need to add an extra minute or two to the cooking time since they’re starting cold, but otherwise the process is exactly the same.

Freezing works great too. Assemble the calzones, place them on a baking sheet, and freeze until solid. This usually takes about 2 hours. Once they’re frozen hard, transfer them to a freezer bag or container. They’ll keep for up to 3 months in the freezer. To cook from frozen, brush with egg wash and oil, then add about 3 or 4 minutes to your normal cooking time. No need to thaw them first. Straight from freezer to air fryer works perfectly.

If you want to prep just the filling ahead of time, that works too. Mix up your cheese mixture and store it in an airtight container in the fridge for up to 3 days. Chop your vegetables and cook your meat ahead of time. When you’re ready to make calzones, everything’s prepped and ready to go. You can throw them together in about 10 minutes flat. This is perfect if you like cooking fresh but hate all the prep work.

7) Storing Leftover Air Fryer Calzones

Leftover calzones are a beautiful thing. They reheat surprisingly well and make fantastic next day lunches. Let your cooked calzones cool completely to room temperature, then store them in an airtight container in the fridge. They’ll stay good for 3 to 4 days. I stack them with pieces of parchment paper between each one so they don’t stick together. Makes it easier to grab just one or two when you want a snack.

Reheating in the air fryer is the way to go. It brings back that crispy exterior that makes these calzones so good. Heat your air fryer to 350°F and cook the leftover calzones for about 4 or 5 minutes. They’ll come out hot and crispy, almost as good as fresh. The microwave works in a pinch, but the crust won’t be as crispy. If you’re using the microwave, wrap the calzone in a damp paper towel to keep it from getting too tough.

You can freeze cooked calzones too. Let them cool completely, wrap each one individually in plastic wrap, then put them all in a freezer bag. They’ll keep for up to 2 months. To reheat from frozen, air fry at 350°F for about 8 to 10 minutes. They might not be quite as perfect as fresh, but they’re still pretty darn good. Way better than most frozen food you can buy at the store, that’s for sure.

One thing I’ve learned is that the marinara sauce doesn’t store well with the calzones. Keep it separate in its own container. When you’re ready to eat, just heat up the amount of sauce you need. This keeps the calzones from getting soggy and the sauce from drying out. Plus, you can adjust how much sauce you want each time you eat. Some days I want to drown my calzone in marinara, other days just a little dip is enough.

8) Try these Appetizers next!

9) Air Fryer Calzones