Divide pizza dough into 2-4 portions based on calzone size. Roll each portion into a ¼ inch thick circle on a floured surface. Rest dough for 2 minutes if it shrinks back to relax gluten.
1 package pizza dough
Spread 2 tablespoons marinara on one half of each dough circle, leaving a 1-inch border. Add cooked Italian sausage, mozzarella cheese, Parmesan, and any vegetables. Brush edges with egg wash, fold dough over filling, and press edges firmly to seal. Crimp edges with a fork for extra security.
6 oz Italian sausage, 1 cup mozzarella cheese, 2 tbsp Parmesan cheese, 1 unit egg, 4 tbsp marinara sauce, ¼ cup bell peppers
Brush the top of each calzone with egg wash for a golden color. Lightly brush or spray the air fryer basket with olive oil or use perforated parchment paper. Preheat the air fryer to 375°F for 3 minutes.
1 unit egg, 1 tbsp olive oil
Place calzones in the basket without touching; cook in batches if needed. Air fry for 10 minutes, then carefully flip each calzone using tongs. Cook for another 2 minutes until golden brown and crispy on both sides.
Remove calzones and let rest for 3 minutes to allow filling to firm up slightly while remaining hot.
