📝 About This Recipe
Experience the ultimate Italian comfort food with a modern, crispy twist: the Air-Fried Calzone. Originating from Naples, these 'folded pizzas' feature a pillowy, golden-brown crust that shatters with a satisfying crunch, revealing a molten heart of creamy ricotta, spicy pepperoni, and gooey mozzarella. Using the air fryer ensures a perfectly even bake and a lighter texture than traditional deep-frying, making this a restaurant-quality meal you can whip up in your own kitchen.
🥗 Ingredients
The Dough
- 1 pound Pizza Dough (store-bought or homemade, at room temperature)
- 2 tablespoons All-purpose flour (for dusting the work surface)
The Creamy Filling
- 1 cup Whole milk ricotta cheese (drained of excess moisture)
- 1.5 cups Shredded low-moisture mozzarella (freshly grated melts best)
- 1/4 cup Grated Parmesan cheese (for a salty, nutty kick)
- 1/2 cup Pepperoni slices (chopped into smaller bits)
- 6-8 leaves Fresh basil leaves (chiffonade or finely chopped)
- 1/2 teaspoon Dried oregano
- 1/4 teaspoon Garlic powder
- 1 pinch Red pepper flakes (optional, for heat)
The Glaze & Finish
- 1 large Egg (beaten with 1 tsp water for egg wash)
- 1 tablespoon Olive oil (for brushing the basket)
- 1 cup Marinara sauce (warmed, for dipping)
- 1 pinch Garlic salt (to sprinkle on top)
👨🍳 Instructions
-
1
Take your pizza dough out of the refrigerator at least 30-60 minutes before starting; room temperature dough is much easier to stretch and won't snap back.
-
2
In a medium mixing bowl, combine the ricotta, shredded mozzarella, Parmesan, chopped pepperoni, basil, dried oregano, garlic powder, and red pepper flakes. Stir until well incorporated.
-
3
Lightly flour your work surface. Divide the pound of dough into 4 equal-sized balls (about 4 ounces each).
-
4
Using a rolling pin or your hands, flatten each ball into a circle roughly 6-7 inches in diameter. Aim for an even thickness of about 1/4 inch.
-
5
Place about 1/4 cup of the cheese and pepperoni mixture onto the center of each dough circle, slightly offsetting it to one side to leave a 1/2-inch border.
-
6
Carefully fold the dough over the filling to create a half-moon shape. Press the edges firmly with your fingers to seal.
-
7
Use a fork to crimp the edges of the calzone. This adds a decorative touch and ensures the filling doesn't leak out during the air-frying process.
-
8
Preheat your air fryer to 375°F (190°C) for 3-5 minutes.
-
9
Lightly brush the air fryer basket with olive oil or spray with a non-aerosol cooking spray to prevent sticking.
-
10
Using a sharp knife, cut 2 small slits on the top of each calzone to allow steam to escape while cooking.
-
11
Brush the tops of the calzones generously with the egg wash and sprinkle with a tiny pinch of garlic salt for extra flavor and color.
-
12
Place 2 calzones in the air fryer basket, ensuring they are not touching. Cook for 12-15 minutes, flipping halfway through if your air fryer doesn't circulate heat perfectly from the bottom.
-
13
The calzones are done when they are a deep golden brown and sound slightly hollow when tapped. Repeat with the remaining calzones.
-
14
Let the calzones rest for 3-5 minutes before serving. This allows the molten cheese to set slightly so it doesn't run out on the first bite.
💡 Chef's Tips
Do not overstuff the calzones, as too much filling will cause the dough to tear or leak during cooking. If using store-bought dough that is very sticky, use a bit more flour, but don't overwork it or the crust will become tough. For a vegetarian version, swap the pepperoni for sautéed mushrooms and spinach, ensuring you squeeze all the water out of the vegetables first. Always use low-moisture mozzarella; fresh 'wet' mozzarella releases too much liquid and can lead to a soggy bottom. If your calzone is browning too fast, lower the temperature to 350°F for the final 3 minutes to ensure the inside is fully melted.
🍽️ Serving Suggestions
Serve with a side of warm, chunky marinara sauce or spicy arrabbiata for dipping. Pair with a crisp Caesar salad with plenty of shaved Parmesan to cut through the richness of the cheese. A cold Italian pilsner or a glass of light Chianti complements the savory pepperoni perfectly. For a fun appetizer style, cut the finished calzones into thick strips once they have cooled slightly. Offer a side of garlic butter or hot honey for those who like a sweet and savory flavor profile.