Mini Calzones
Mini Calzones are made with pizza dough, ricotta, mozzarella, and pepperoni; air fry at 375°F for 12 minutes until puffed and deeply golden.
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Method
- 1
Divide dough into 6 portions. Roll each into a 5-inch circle on a floured surface.
- 2
Mix ricotta, mozzarella, pepperoni, Italian seasoning, and garlic powder. Place filling on one half of each circle.
- 3
Fold dough over filling, press edges with a fork to seal. Cut 2 small slits on top. Brush with egg wash and olive oil.
- 4
Air fry at 375°F for 10-12 minutes until puffed and deeply golden.
- 5
Brush with olive oil, sprinkle with Parmesan. Serve with warm marinara for dipping.
Pro tip. Seal the edges really well — a fork crimp looks good and prevents blowouts. Don't overfill or the cheese leaks out and burns on the basket.
Why the air fryer wins here
- Ready in 12 minutes. The same dish takes about 19 in a conventional oven, plus preheating.
- Fast-moving hot air browns the outside before the inside dries out, so you get color without babysitting.
- Cleanup is a basket, not a sheet pan and a splattered stovetop.
Storing and reheating
Refrigerate perishable leftovers within 2 hours, or within 1 hour above 90°F. Reheat leftovers to 165°F (74°C) throughout, measured with a food thermometer. USDA leftover safety guidance.
Keep leftovers in the fridge for up to 3 days. Reheat in the air fryer at 350°F for 3-5 minutes rather than the microwave so the outside crisps back up. See the reheat guide for exact times by food.
Get the air fryer cheat sheet
A one-page chart of everyday cooking times and temperatures. Print it, stick it on the fridge.
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