Recipes from The Kitchn

Recipe: Air Fryer Mini Calzones

Image Credit: Joe Lingeman | Kitchn

One of the best ways to use an air fryer is as a mini oven that won't heat up your whole kitchen for party snacks. You can turn out batch after batch of wings, mozzarella sticks, and, yes, mini calzones that are warm, crispy, and delightfully nostalgic from a single air fryer.

These mini calzones use prepared pizza dough to make delicious pockets filled with gooey cheese, piquant tomato sauce, and spicy pepperoni that are perfect for parties, after-school snacks, or for satisfying your craving for the pizza rolls of your youth.

Image Credit: Joe Lingeman | Kitchn

Easy Air Fryer Calzones

Air fryers are particular adept at making baked goods that taste more like fried foods, meaning these calzones are more tender-crisp than anything your oven can produce. To avoid cleaning cheese out of your air fryer basket mid-way through each batch, be sure to tightly seal each pocket. First, pinch the dough closed with your fingers, then press it closed with the tines of a fork.

For parties or celebrations, you can air fry these in batches to serve immediately, or cook them in batches in advance and reheat six to eight at a time on the low setting of the air fryer.

Air Fryer Mini Calzones

Serves 16

Prep time: 25 minutes ; cooking time: 12 minutes to 15 minutes

  • All-purpose flour, for rolling out the dough

  • 1 pound

    pizza dough, at room temperature at least 1 hour

  • 1 cup

    pizza sauce, plus more for dipping

  • 8 ounces

    shredded part-skim mozzarella cheese

  • 6 ounces

    thinly sliced pepperoni or mini pepperoni, chopped

On a lightly floured surface, roll out the pizza dough until 1/4-inch thick. Use a 3-inch round cutter or a large glass to cut out 8 to 10 rounds of dough. Transfer the rounds to a parchment paper-lined baking sheet. Gather up the dough scraps, then reroll and repeat cutting out rounds until you have 16.

Top each round with 2 teaspoons of sauce, 1 tablespoon of cheese, and 1 teaspoon of pepperoni. Working with one dough round at a time, fold in half, then pinch the edges together to seal. When each calzone is sealed, use a fork to crimp the edges closed to further seal.

Heat the airfryer to 375°F. Working in batches of 4, air fry the calzones until golden brown and crisp, about 8 minutes. Serve with additional pizza sauce for dipping, if desired.

Recipe Notes

Storage: Leftovers can be refrigerated in an airtight container for up to 5 days.

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