Easy Mini Calzones Recipes

MINI CALZONES

Steps:

• Position a rack in the middle of the oven and preheat to 450 degrees F. Sprinkle a baking sheet with the semolina and set aside.
• Lightly flour a work surface and roll the dough into a round that is about 12 inches wide and 1/2 inch thick. Cut out 8 rounds with a 3 1/2- to 4-inch biscuit cutter or drinking glass. Dust with flour and cover with a clean kitchen towel or plastic wrap.
• Beat the egg with 1 tablespoon water in a small bowl. Set aside.
• Combine the cheese blend, ricotta, 1/4 cup Parmesan, scallions and garlic powder in a medium bowl. Season with salt and pepper to taste.
• Place 3 slices of the pepperoni on one half of each round of dough, leaving a 1/4-inch border around the edges. Top each round with 2 tablespoons of the cheese mixture.
• Brush the egg wash around the edges of one dough round using your finger or a pastry brush. Gently fold the dough over the filling to enclose and crimp the edges with a fork to seal. Repeat with the remaining dough rounds.
• Brush the tops of the calzones with the egg wash and sprinkle with the remaining 1/4 cup Parmesan.
• Place the calzones on the prepared baking sheet and bake on the middle rack until golden, 14 to 16 minutes, rotating the sheet halfway through for even baking.
• While the calzones bake, heat the tomato sauce in a medium saucepan over medium heat until bubbling, 1 to 2 minutes. Transfer to a small bowl. Place the calzones on a platter with the sauce and serve immediately.

EASY CALZONES

Steps:

• Place the frozen rolls (or frozen bread loaves) on a baking sheet to thaw. Cover with a tea towel and let thaw and rise for 2 to 3 hours.
• Preheat the oven to 400 degrees F.
• Melt the butter in a large skillet over medium-high heat. Add the onions and allow to cook for a couple of minutes. Add the sausage and cook until brown, crumbling the sausage as you stir. Add the Italian seasoning and red pepper flakes. Remove from the skillet and allow to cool on a plate.
• In a separate bowl, combine the ricotta, mozzarella, Parmesan, salt, some pepper, parsley and 2 eggs.
• When the sausage is cool, stir it into the cheese mixture and set aside.
• When the rolls are thawed and risen, roll them out on a lightly floured surface until paper thin. Spoon 3 to 4 tablespoons of the filling onto half of the dough circle. Fold half of the dough over itself, and then press the edges to seal.
• Brush the surface of each calzone with the beaten egg, and then bake until nice and golden brown, 10 to 13 minutes. Serve with warm Marinara Sauce.
• Add a tablespoon or so of olive oil into a hot pan over medium-high heat and throw in the garlic and chopped onions and give them a stir.
• Now add the wine (or chicken broth), whisking to deglaze the bottom of the skillet. Cook until the liquid reduces by half.
• Add the crushed tomatoes and stir to combine. Add salt and pepper to taste and a pinch of sugar. Reduce the heat to low and simmer for 30 minutes.
• Toward the end of the cooking process, chop up your fresh parsley and basil and add it to the sauce to taste, stirring to combine.

EASY PIZZA CALZONES

Steps:

• Preheat the oven to 425.
• Unroll the pizza dough onto a large cookie sheet.
• Press the dough out so that it is about the same thickness all around and so that it covers the cookie sheet.
• Cut into 4 equal size rectangles.
• In a bowl, mix sauce, cheese, and toppings.
• Spoon equal amounts of toppings into the middle the rectangles.
• Lightly spread out the sauce mixture.
• Fold one corner so that it meets with the opposite corner.
• Crimp the edges so that the calzones seal.
• Mix olive oil and parmesan cheese mix.
• Brush with olive oil and parmesan cheese mixture.
• Bake in oven for 10 minutes.
• Serve hot or freeze for later.

AIR FRYER MINI PIZZA CALZONES

Steps:

• Roll out pizza dough on a lightly floured surface. Cut out 9 circles using a 2 1/8-inch biscuit cutter. Roll each circle into a 4 1/2-inch disc. Fill each disc with 1 teaspoon pizza sauce, 3 slices pepperoni, and 1/2 tablespoon mozzarella cheese. Fold over, secure edges by folding, and crimp with the tines of a fork.
• Preheat an air fryer to 375 degrees F (190 degrees C). Line the air fryer basket with parchment paper and spray with avocado oil. Place a batch of calzones into the basket and mist them with avocado oil.
• Air fry for 6 to 8 minutes. Turn calzones over, mist with avocado oil, and air fry until golden brown, 2 to 3 minutes more. Repeat with remaining calzones.

QUICK AND EASY CALZONES RECIPE

Steps:

• Preheat the oven to 400 degrees F.
• Spray baking sheet with nonstick cooking spray.
• Roll out the pizza crust, and cut it into 6 equal-sized squares.
• In the middle of each square, place a portion of the marinara sauce, shredded cheese, and 4 pepperoni slices.
• Fold the dough over into a triangle, and use a fork to press along the edges of the triangle to seal it closed.
• Place Calzones onto the prepared baking sheet.
• Brush the top of each Calzone with butter, then sprinkle with Italian seasoning and grated Parmesan cheese.
• Place in the oven and bake for 10-12 minutes, or until tops are golden brown.
• Serve warm with extra pizza sauce for dipping.

QUICK CALZONES

Steps:

• Preheat oven to 350°. On a lightly floured surface, divide dough into four portions. Roll each into a 6-in. circle. Spread 1/4 cup sauce over half of each circle to within 1/2 in. of edge; top with 1 tablespoon mozzarella cheese. Fold dough over filling; pinch edges to seal. Place on a greased baking sheet., Brush milk over tops; sprinkle with Italian seasoning and Parmesan cheese. Bake until golden brown, 20-25 minutes.

MINI CHEESE CALZONES

Steps:

• Preheat the oven to 400°F.
• Unwrap the string cheese sticks and cut them in half crosswise. Open or unroll the bread-stick dough and separate it into 12 rectangles. Coil a rectangle of bread-stick dough around a piece of cheese stick as if you were wrapping it with yarn. Completely cover the cheese, tucking the dough ends under and pinching them to seal closed. Repeat with the remaining dough and cheese. Place the dough-covered cheese on an ungreased baking sheet.
• Bake the mini calzones until they are golden brown, about 12 minutes. Remove them from the baking sheet and serve at once with a bowl of marinara or pizza sauce for dunking.

DEEP-FRIED MINI CALZONES (PANZAROTTI) RECIPE BY TASTY

Steps:

• In a liquid measuring cup, sprinkle the yeast over the warm water. Set aside for 5 minutes to bloom.
• In a bowl, add 3 cups (375 g) of the flour, Parmesan, baking powder, salt, and sugar, and stir to combine.
• Add 2 tablespoons of the olive oil and stir to combine. Pour the yeast water over the flour mixture and stir until the dough forms into a ball.
• Use remaining flour for dusting the surface. Scrape the dough out of the bowl onto your floured surface. Knead the dough for about 10 minutes until the dough is tight and form the dough into a ball.
• Pour 1 tablespoon olive oil in a bowl. Place the dough in the bowl.
• Cover, let rise for 1 hour in a warm area, or until the dough has doubled in size.
• Flour the surface. Flip bowl over surface and let the dough fall out of the bowl. Cut the dough into 2-inch (5-cm) pieces. Roll into balls.
• Begin forming the dough into a circle about ½-inch (1-cm) thick and 5 inches (12-cm) wide, making sure the middle of the circle is not too thin. Repeat with the other balls of dough.
• Spoon 1 tablespoon of tomato sauce on to the center of the dough.
• Sprinkle 2 tablespoons mozzarella, then 1 tablespoon basil. Season with salt.
• Fold the dough over the fillings and seal. Pinch the edge of the dough together and fold back. Repeat with the rest of the dough.
• Heat 2 inches (5 cm) of oil until the temperature reaches 365˚F (185˚C).
• Fry the calzones 2 at a time for about 3 minutes on each side. Remove from oil and drain on a paper towel-lined plate.
• Place a bowl filled with the rest of the tomato sauce on the plate.
• Sprinkle with parsley. Serve immediately.
• Enjoy!

CALZONE

Steps:

• Heat oven to 220C/200C fan/gas 7. Heat the oil in a saucepan, add the garlic, fry for 1 min until golden, then add the passata and half the basil leaves. Bring to the boil and cook until it is reduced to a thick sauce, so around 3 mins. Stir in the Parma ham and sundried tomatoes, season, then set aside to cool a little.
• Roll out the pizza dough to two 12-15cm circles, then split the mixture between them, piling it onto one side. Top with the mozzarella and remaining basil.
• Close the calzone, pulling the side without the filling over, then crimp around the edge, so it looks like a giant Cornish pasty. Transfer to a floured baking sheet and bake for 15 mins until golden and puffed up.