Mini Stuffed Pizzas 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.

MINI ANTIPASTO CALZONES

Steps:

• Place an oven rack in the center of the oven. Preheat the oven to 400 degrees F.
• On a lightly floured work surface, roll out the dough ball into a 14-inch circle, about 1/4-inch thick. Using a 4-inch round cutter, cut the dough into 12 circles. Transfer the circles onto two heavy baking sheets dusted with cornmeal.
• In a medium bowl, combine the fontina, provolone, salami, peppers and olives. In a separate small bowl, beat together the egg and 1 teaspoon water. Place 1 tablespoon of the cheese mixture onto 1 half of each dough circle, leaving a 1/4-inch border at the edge. With a pastry brush, lightly brush the edges of the dough with the beaten egg. Fold the unfilled half of the dough over the filling and, using the tines of a fork, press the edges together to seal. Repeat with the remaining circles of dough.
• Brush the calzones with the remaining egg mixture. Bake for 14 minutes, rotating the baking sheets halfway through, or until the calzones are golden brown. Serve the calzones on a platter with warm marinara sauce for dipping.

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.

MINI STUFFED PIZZA'S (CALZONES)

Steps:

• 1. In large saucepan, saute onion and garlic in 1 tbsp of olive oil till onion is clear. Add tomato sauce and tomato paste and heat till slow simmer. Add pizza seasoning, salt and pepper and cover... simmer for about 20 minutes or so or till sauce has thickened. then set aside to cool.
• 2. Roll out pizza dough to about 1/2 to 1/4 inch thick and cut into rectangles roughly about the size of your hand ( can make them smaller if you want to use as an appetizer )
• 3. Preheat oven to 425. Place pizza rectangles on a baking sheet. On each rectangle, spread about 2 to 3 tbsp pizza sauce , or til dough is covered to within a half inch from borders.
• 4. top with your favorite toppings and fold over the crust empanada style. Seal edges and cut steam vents in the top. If making different kinds you can use a paring knife to mark each one different so you know which "pizza" is which.
• 5. Pop them in the oven and bake for approximately 20 minutes or till crust is a light golden brown. Let rest 5 - 10 minutes before serving.
• 6. Some variations I've tried: sauteed mushrooms and green peppers, pepperoni, italian sausage, ham and pineapple, roasted veggie, Hamburger & cheddar, 4 cheese, just to name a few. If you choose, you can serve them with a small bowl of warmed up pizza sauce on the side for dipping
• 7. If making the larger sized, you can get about 6 servings per tube of refridgerator pizza dough. Appetizer size you can get approximately 12 to 18 servings per tube.

MINI PEPPERONI CALZONES

Steps:

• Unroll pizza dough. On a lightly floured surface roll dough into a 15" square. Cut into 20 - 24 3" squares.
• Spoon a slightly rounded teaspoon of Pepperoni Pizza Filling atop each dough square.
• Brush edges of each dough square with water.
• Lift one corner of each square and stretch dough over the filling to the opposite corner, making a triangle. Press edges together and seal well with fingers or a fork.
• Arrange calzones on a greased baking sheet. Prick tops with a fork. Combine the egg and water. Brush calzones with egg mixture.
• Bake ina 425-degree F -- oven for 10 - 12 minutes or till golden. During te last 3 minutes of baking time, sprinkle with shredded Parmesan cheese. Let stand for 5 minutes before serving.
• Pepperoni Pizza Filling:.
• In a bowl stir together all ingredients. Use immediately or cover and chill for up to 24 hours.