Description
This Air Fryer Calzone recipe offers a quick and delicious twist on the traditional Italian favorite. Using pizza dough stuffed with creamy ricotta, shredded Italian cheeses, and your choice of assorted fillings, this calzone is air-fried to golden perfection in under 30 minutes. It’s perfect for a cozy meal served with marinara sauce for dipping, delivering a crispy exterior and melted cheesy filling without the need for an oven.
Ingredients
Calzone Dough
- 6 ounces pizza dough
Cheese Filling
- ¼ cup ricotta cheese
- ½ cup shredded Italian cheese blend
Fillings
- 1¼ cups assorted fillings (such as sautéed vegetables, cooked meats, or herbs; use between 1 to 1½ cups total)
Toppings
- Olive oil, for brushing the top of the calzone
- ¼ teaspoon fine grind sea salt or kosher salt, for sprinkling on top
Serving
- Marinara sauce, for dipping
Instructions
- Prepare for the recipe: Make or thaw your pizza dough and cook any fillings that require cooking. Allow cooked fillings to cool for about 30 minutes before assembling the calzone. If your dough is refrigerated, take it out 30 minutes early to come to room temperature.
- Cut parchment paper: Cut a piece of parchment paper to fit the size of your air fryer basket as this will prevent sticking and ease transfer.
- Preheat the air fryer: Preheat your air fryer on its highest setting with the basket or crisping plate inside for a full 10 minutes to ensure an even cooking temperature.
- Roll out the dough: Lightly flour your work surface and roll the pizza dough into an 8 to 9-inch circle about 1/8 to 1/4 inch thick. Place it on the parchment paper.
- Build the filling: On the dough, about 2 inches from the edge closest to you, sprinkle ¼ cup shredded cheese, then add 2 tablespoons ricotta cheese. Layer your choice of fillings (totaling about 1 to 1½ cups) evenly over the cheese. Top with the remaining 2 tablespoons ricotta and the rest of the shredded cheese.
- Seal the calzone: Fold the edge of the dough furthest from you over the fillings so it meets the other edge and press firmly to seal. Press around the edges a second time to ensure a tight seal. Trim any excess dough if calzone size exceeds parchment paper. Optionally fold the edges onto themselves for a thicker crust or cut small decorative slits on the edges.
- Prepare for air frying: Brush the top of the calzone with olive oil and cut a few slits in the top to allow steam to escape. Sprinkle salt over the surface.
- Air fry the calzone: Place the parchment with the calzone into the preheated air fryer and cook at 400°F (200°C) for 8 to 12 minutes. After 5 to 6 minutes, carefully remove the parchment paper from underneath the calzone to allow crisping of the bottom. Continue cooking until the calzone is golden brown and cooked through.
- Cool and serve: Remove the calzone from the air fryer and let it cool on a cooling rack for a few minutes. Cut into portions and serve warm with marinara sauce for dipping.
Notes
- Use fillings that are already cooked or that can be eaten raw safely, such as sautéed mushrooms, peppers, cooked sausage, or spinach.
- Allow fillings to cool completely before assembling to prevent soggy dough.
- Adjust cook time based on your air fryer model; watch carefully to prevent burning.
- Using parchment paper helps with easy removal and keeps the air fryer clean.
- The calzone can be customized with vegan or vegetarian cheeses and fillings as desired.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Air Frying
- Cuisine: Italian
