Air Fryer Calzone
Why this recipe works
- Crisp exterior: The air fryer gives the dough a golden, crisp finish while keeping the filling soft and melted.
- Rich, savoury filling: Ricotta brings creaminess, mozzarella adds stretch, and cured salami provides a salty, umami-rich contrast.
- Simple assembly: Ready-made pizza dough and a short ingredient list keep the preparation straightforward without losing the classic calzone character.
Get the most out of this recipe
Timing notes
- Let the dough relax: Bringing the pizza dough to room temperature before shaping makes it easier to stretch without tearing or springing back.
- Rest before serving: A short rest after air-frying helps the cheese settle, making the calzones easier to cut or bite into without the filling spilling out.
Texture tips
- Seal firmly for structure: Press out trapped air before crimping and close the edge tightly so the calzone holds its shape as the cheese melts.
- Keep the sauce on the side: Serving the warm passata as a dip rather than inside the dough helps preserve the crisp outer crust.
Common mistakes
- Browning too quickly: If the top darkens before the centre is hot, reduce the air fryer to 180°C (355°F) for the final few minutes.
- Overfilling the dough: Too much filling makes the calzone harder to seal and increases the chance of cheese leaking into the basket.
Make-ahead tips
- Reheat for crispness: Reheat chilled calzones in the air fryer at 180°C (355°F) until piping hot so the crust regains some crispness.
- Freeze cooked calzones: Cool completely, wrap well and freeze; defrost before reheating for the best texture.
Equipment you'll need
Ingredients
Instructions
- Let the pizza dough sit at room temperature for 20 minutes so it stretches easily. In a bowl, mix the ricotta with half the mozzarella. Slice the cured salami into thin strips.
- Divide the dough into 2 equal pieces and roll each into a round, about 18 to 20 cm wide. Spoon the ricotta mixture onto one half of each round, leaving a 2 cm border, then top with the salami and the remaining mozzarella. Fold over, press out any air, then crimp the edge firmly to seal.
- Beat the egg, then brush it over the tops of the calzones. Lightly brush the air fryer basket with the extra virgin olive oil, then place the calzones in the basket (cook in batches if needed). Air-fry at 190°C (375°F) for 10 to 12 minutes until deep golden and crisp.
- Warm the tomato passata in a small saucepan over low heat for 3 to 5 minutes until hot. Rest the calzones for 2 minutes so the filling settles and is less likely to spill. Serve with the warm passata for dipping.
Recipe notes
Tips
- Seal the edges really well, as any gaps will let cheese leak out and smoke in the air fryer.
- If the top is browning too quickly, reduce to 180°C (355°F) for the final few minutes so the centre heats through without over-colouring.
- Egg wash is made with raw egg; if you are pregnant, immunocompromised, or serving young children, use eggs with the appropriate food safety guidance for your region.
Substitutions
- Replace Cured salami with Prosciutto for a milder, less spicy cured meat filling.
- Replace Ricotta with Cream cheese for a richer, denser centre.
Storage
- Refrigerate up to 2 days
- Cool completely, then refrigerate airtight. Reheat in the air fryer at 180°C (355°F) for 5 to 7 minutes until piping hot; freeze cooled calzones well wrapped and reheat from defrosted for the best texture.
Ratings & reviews
Liked this recipe? Share your feedback to support our cooking community.
Tried this recipe?
Choose 1–5 stars. A comment is optional.
Stay inspired
Discover new recipes, seasonal favourites and cooking inspiration every day. Follow JustRecipes on Pinterest and Spillt.
Recipe overview
- Servings: 2 servings
- Yield: calzones
- Total time: 45min (20min active)
- Difficulty: Medium
- Cuisine: Italian
-
Allergens:
Eggs Gluten Milk Wheat
Plan your meals and get a complete grocery list automatically.
Add to meal plannerEquipment you'll need
Got ingredients left?
Find recipes using ingredients from this recipe or what you already have at home.
Find recipes with these ingredients →
Pestiños (Honey-Glazed Pastry Fritters)
Crisp pestiños pastry fritters dipped in warm honey
Air Fryer Biscuits
Tender air fryer biscuits made with buttermilk and butter.
Picarones (Fried Squash and Sweet Potato Doughnuts)
Fried squash and sweet potato ring doughnuts with cinnamon orange syrup
Strawberry Shortcake
Tender shortcakes with macerated strawberries and whipped cream
Sfogliatelle Ricce (Layered Italian Pastries with Ricotta and Semolina)
Crisp sfogliatelle ricce with ricotta and semolina filling
Air Fryer Samosas
Crisp air-fryer samosas with spiced potato and pea filling.
Air Fryer Cajun Chicken Drumsticks
Cajun chicken drumsticks cooked crisp in the air fryer.
Lamb Nihari (Slow-Cooked Shank Stew)
Slow-cooked lamb shank stew with a richly spiced gravy
Air Fryer Satay Chicken
Air-fried satay chicken with peanut, lime and soy sauce.
Maltagliati con Funghi Porcini (Pasta with Porcini Mushrooms)
Rustic pasta with porcini mushrooms, butter, white wine and Parmesan
Stamppot Boerenkool met Rookworst (Dutch Kale and Potato Mash)
Potato and kale mash topped with smoked sausage
Air Fryer Buttermilk Fried Chicken
Buttermilk-marinated chicken turns crisp and golden in the air fryer.
Crespelle alla Fiorentina (Spinach and Ricotta Crêpes)
Spinach and ricotta crêpes baked with tomato sauce and mozzarella
Conchiglie Ripiene (Stuffed Pasta Shells with Ricotta and Spinach)
Stuffed pasta shells baked with ricotta, spinach and melted mozzarella
Pasta al Forno with Ricotta and Sausage
Baked rigatoni with sausage, ricotta and mozzarella
Tyropitakia (Greek Cheese Mini-Pastries with Filo)
Greek filo triangles filled with feta, ricotta and dill
One-Pan Baked Gnocchi
One-pan gnocchi baked in tomato sauce with mozzarella
Gnocchi alla Sorrentina (Baked Gnocchi with Tomato, Basil and Mozzarella)
Baked gnocchi in tomato and basil with mozzarella topping
You might also like
No-Churn Thai Coconut Ice Cream
No-churn coconut ice cream made with double cream and coconut milk
Cobb Salad with Chicken, Avocado and Bacon
Cobb salad with chicken, avocado, bacon and hard-boiled eggs
Fiesta Milanesa (Crispy Breaded Beef Cutlet)
Crispy breaded beef cutlets served with lemon
Jajangmyeon (Korean-Chinese Black Bean Noodles)
Black bean noodles with pork belly, courgette and cucumber
Kimchi Jeon (Kimchi and Spring Onion Pancake)
Kimchi and spring onion pancake with soy vinegar dipping sauce
Caribbean Chickpea Bowl
Spiced chickpeas with rice and roasted sweet potato
Make this recipe easier next time
AdvertisementThese tools help you get better results with less effort.
Misen 8-Inch Chef Knife
- AUS-10 steel
- Balanced design
- Less traditional feel
Titanium & PP Double-Sided Cutting Board
- Separate surfaces for meat and produce
- Resists odors and stains
- Harder on knife edges than wood or plastic
OXO Good Grips Stainless Mixing Bowl Set
- Non-slip base
- Comfort grip
- Higher price
OXO Good Grips 2-Piece Cutting Board Set
- Two useful sizes with reversible cutting surfaces
- Dishwasher safe and easy to clean
- Plastic surfaces will show knife marks over time
Enjoy cooking with JustRecipes?
Add JustRecipes as one of your preferred Google sources to discover our recipes more easily across Google Search.
Add JustRecipes to GoogleEvery recipe on JustRecipes follows the same structured editorial process. Learn how recipes are created, validated, translated, illustrated, and continuously improved across the platform. How we create recipes.
