Reheat a Calzone Using the Oven, Air Fryer, Skillet, or Microwave

The best way to reheat a calzone is to heat it at 375°F (190°C) for 10–12 minutes on a baking sheet, ideally on a wire rack, until the crust crisps and the cheese melts again.
It’s the only method that reliably gives you that fresh-pizzeria texture back.

But calzones are tricky. I’ve reheated them on nights when the oven felt too slow and in a microwave when that’s all I had. Some methods work beautifully… and others just don’t hit the same.

Below is what actually works, why it works, and the small mistakes you can avoid from the start.

Why Calzones Get Soggy (Or Hard) When You Reheat Them

A calzone is basically a sealed steam pocket. And when you reheat it:

• the thick dough traps moisture,
• cheese in the center reheats slower than the outer crust,
• the bottom gets soggy if heat can’t circulate,
• and microwaves make the dough rubbery (thanks, starch retrogradation).

This is why reheating needs to be gentle, even, and dry enough to crisp the crust without drying out the filling.

Oven Method (Best Overall, Closest to Fresh)

This is the method that finally convinced me you can bring a calzone back to its original crisp-outside, melty-inside glory.

How to Do It

1. Preheat oven to 375°F (190°C).
2. Place calzone on a wire rack set over a baking sheet. (This stops the bottom from getting soggy.)
3. Heat 10–12 minutes for refrigerated calzones.
4. Add 2–3 minutes if yours is thick or overstuffed.
5. Let it rest 1 minute before cutting, the cheese keeps melting inside.

Why This Works

The oven reheats evenly, the rack allows airflow, and the moderate heat crisps the crust without drying the interior.

Personal Note

The first time I tried heating a calzone at 425°F, the crust warmed up perfectly… while the center was still cold.
Never again.
375°F hits the sweet spot every time.

Air Fryer Method (Fast + Crispy, But Be Careful)

The air fryer can make a leftover calzone taste shockingly good, crisp edges, melty center, everything you want.
But here’s the part most people don’t mention: air fryers run hot, and if you crank the temp, the outside will brown long before the middle even starts to warm.

I learned this the hard way when I pulled out a beautifully toasted calzone… that was ice-cold in the center.

How to do it right:

1. Preheat the air fryer to 300°F (not higher).
2. Wrap the calzone loosely in foil, enough airflow to crisp, enough coverage to prevent drying.
3. Heat 4–6 minutes, then check the center.
4. For extra crisp, open the foil for the final 1–2 minutes.

Why this works:

Lower heat gives the inside time to warm before the crust gets too dark, and the foil prevents the air fryer from turning your calzone into a dehydrated brick.

Best for:

Calzones with thicker dough, lots of cheese, or hearty fillings.

Skillet Method (Shockingly Good If You Cut It First)

If you’ve ever reheated leftover pizza in a skillet, you already know why this method works so well for calzones: direct heat revives the crust, and a quick steam finish warms the inside without drying it out.

How to do it:

1. Heat a skillet over medium-low heat.
   (Too hot and you’ll char the bottom before the center warms.)
2. Place the calzone in the pan and cover with a lid.
   This traps steam and melts the cheese inside.
3. Heat for 4–6 minutes, checking the underside to avoid burning.
4. If the center still feels cool, add 1 teaspoon of water to the empty side of the pan and cover again for 30–45 seconds, the steam finishes the job.

Why it works:

Dry heat → crisps the crust.
Trapped steam → warms and softens the interior.
Together → it’s the closest thing to “fresh-baked” without using the oven.

Best for:

Any calzone with thick dough, lots of cheese, or any filling you want evenly heated all the way through.

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Microwave Method (Only If You MUST, But Here’s How to Not Ruin It)

The microwave is never ideal for calzones because it kills crispness — that’s just how microwaves work. They heat by steaming the dough from the inside out, so you lose that golden crust instantly. But if it’s all you’ve got (and you’re hungry), a couple easy tricks can still make it decent instead of chewy or half-cold.

How to Do It

1. Cut the calzone in half.
2. Place one or both halves on a plate.
3. Cover with a damp paper towel.
4. Microwave on 50% power for 45–60 seconds.
5. Finish in a skillet for 1–2 minutes to re-crisp the crust.

How to Reheat a Frozen Calzone

Oven (Best Option)

1. Preheat to 375°F.
2. Wrap tightly in foil.
3. Heat 25–30 minutes.
4. Unwrap for the last 3–4 minutes to crisp.

Reheating Time Cheat Sheet

Mistakes People Make (Learned the Hard Way)

• Reheating at 425°F or higher → burnt crust, cold center
• Reheating whole (cut it in half!)
• Using a microwave without moisture → instant rubber
• Putting it directly on a cold baking sheet → soggy bottom
• Not resting it afterward → molten cheese pockets

Before You Go

If you remember one thing:
crisp heat + airflow = the perfect reheated calzone.

And if you want more reheating guides, including pizza, bread, burritos, or anything else that tastes better warm, check out my full guide to Reheating Food properly.