Air Fryer Calzone
Ready in about 26 minutes.
Updated 7 September 2026
A folded pizza pocket stuffed with molten mozzarella and pepperoni, the calzone crisps beautifully in the air fryer without a scorching oven. You get a golden, bubbly crust and a gooey centre in barely ten minutes.
Ingredients
- 1 x 250 g ball pizza dough
- 80 g mozzarella, grated
- 4 tbsp passata or pizza sauce
- 40 g pepperoni slices
- 2 tbsp ricotta (optional)
- 1 tsp dried oregano
- 1 tbsp olive oil, for brushing
- Flour, for dusting
Method
- 1Preheat the air fryer to 180°C/360°F.
- 2Roll the dough on a floured surface into a 20 cm circle.
- 3Spread passata over one half, then layer mozzarella, pepperoni, ricotta and oregano, leaving a 2 cm border.
- 4Fold over into a half-moon and crimp the edges firmly with a fork to seal.
- 5Brush with olive oil and cut two small steam vents in the top.
- 6Air fry for 10-12 minutes, flipping halfway, until deep golden and crisp.
- 7Rest for 3 minutes before slicing so the filling sets.
Tips for the best results
- Do not overfill or the seams will burst and leak cheese.
- Line the basket with a little semolina or perforated paper to stop sticking.
Frequently Asked Questions
What temperature and time for air fryer calzone?+
Cook at 180°C / 360°F for 10-12 min, flip halfway.
Can I make it vegetarian?+
Yes, swap the pepperoni for sauteed mushrooms, peppers and spinach.