Crispy Air Fryer Calzones: Quick Family Dinner (Print Version)

Whip up quick, cheesy Air Fryer Calzones! This easy recipe brings Italian comfort food to your table in minutes, perfect for busy weeknights.

# Recipe Info:

Prep Time: 15 Minutes minutes
Cook Time: 20 Minutes minutes
Total Time: 35 minutes
Servings: 4 Servings
Difficulty: Beginner
Cuisine: Italian-American
Dietary: Vegetarian

# Ingredients:

→ Dough & Base

01 - 1 lb store-bought pizza dough
02 - 1/2 cup marinara sauce (plus more for dipping)

→ Cheesy Filling

03 - 1 cup whole milk ricotta cheese
04 - 1.5 cups low-moisture, part-skim mozzarella cheese, shredded
05 - 1/4 cup grated Parmesan cheese

→ Flavor Boosters

06 - 1/2 tsp garlic powder
07 - 1/2 tsp dried oregano
08 - 1/4 tsp salt
09 - 1/4 tsp black pepper

→ Finishing Touches

10 - 1 large egg, beaten
11 - 1 tbsp olive oil

# Instructions:

01 - In a medium bowl, combine your ricotta, mozzarella, Parmesan, garlic powder, dried oregano, salt, and pepper. Give it a good stir until everything is just combined. Don't go overboard with the mixing; you want a nice, thick texture, not a watery mess. I always take a tiny, sneaky taste here to make sure the seasoning is spot-on – a little quality control, you know? This is the heart of your easy calzones, so make it yummy!
02 - Lightly flour your clean counter (or, if you're like me, maybe a *little* too much flour, oops!). Take your store-bought pizza dough ball and divide it into two equal portions. Roll each portion into a rough 8-9 inch circle. Don't stress about making them perfectly round; rustic is charming, I always say. Mine often end up looking more like abstract art than circles, but they still taste incredible. This step is surprisingly therapeutic, honestly.
03 - Spoon half of your delicious cheesy ricotta mixture onto one side of each dough circle, making sure to leave about a 1-inch border around the edge. This border is super important for sealing, trust me! I once got a bit too ambitious with the filling, and let's just say my air fryer had a very cheesy surprise. Keep that filling tucked in nicely, like a little treasure mound.
04 - Carefully fold the empty half of the dough over the filling to create a beautiful half-moon shape. Press the edges together firmly to seal all that cheesy goodness inside. Then, take a fork and crimp the edges. This isn't just for aesthetics; it truly helps prevent any melty leaks during cooking. A good crimp is your best friend here, preventing any tragic cheese escapes.
05 - Brush the tops of your calzones with the beaten egg wash. This gives them that gorgeous golden-brown color and a lovely sheen. Next, with a sharp knife, cut two or three small slits on top of each calzone. These are essential steam vents! Without them, your calzones might puff up too much and burst, which I've definitely experienced. It's a small step, but it makes a huge difference in how your air-fried calzones turn out.
06 - Preheat your air fryer to 375°F (190°C). Carefully place one or two calzones in the air fryer basket, depending on your fryer's size. Remember, don't overcrowd them; good airflow means crispy perfection! Cook for 10-12 minutes, flipping them halfway through, until they're beautifully golden brown and puffed up. Repeat with any remaining calzones. The smell filling your kitchen right now? Pure happiness, honestly. Serve these hot, maybe with extra marinara for dipping!

# Notes:

01 - Don't overcrowd the air fryer basket; airflow is key for that crispy crust!
02 - Leftover calzones reheat beautifully in the air fryer at 350°F for 5-7 minutes.
03 - Try adding cooked sausage or diced bell peppers to the filling for extra flavor!
04 - Serve with extra warm marinara for dipping – it's non-negotiable, trust me.

# Equipment Needed:

01 - Air fryer
02 - mixing bowls
03 - rolling pin
04 - sharp knife
05 - pastry brush

# Nutrition (Per Serving):

Calories: 450 kcal
Total Fat: 20g
Total Carbohydrate: 45g
Protein: 25g

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