MINI CALZONES
Sponsored by Classico® Pasta Sauce. These little pockets of pizza are perfect finger food. Enjoy them as an appetizer before an Italian feast, or as an easy weeknight meal the whole family will love--just add a hearty salad. A few shortcut ingredients in the recipe, including store-bought garlicky tomato sauce, save you time without skimping on flavor.
Provided by Elena Besser
Categories main-dish
Time 40m
Yield 8 mini calzones
Number Of Ingredients 12
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
Provided by Giada De Laurentiis
Categories appetizer
Time 50m
Yield 12 mini calzones
Number Of Ingredients 10
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.
MINI CALZONES
Try Mini Calzones for a bite-sized appetizer at your next party. Mini Calzones are a cinch to prepare and are packed with savory ham and cheese.
Provided by My Food and Family
Categories Lunch
Time 30m
Yield 8 servings
Number Of Ingredients 4
Steps:
- Heat oven to 400°F.
- Unroll breadstick dough; separate into 12 sticks. Cut each crosswise in half; flatten each piece to 1-inch-wide strip.
- Spoon 1 tsp. mozzarella onto center of each ham slice; roll up tightly. Place 1 ham roll near one end of each dough strip. Fold dough over ham; pinch edges together to seal. Place on baking sheet; sprinkle with Parmesan.
- Bake 12 to 15 min. or until golden brown. Serve warm.
Nutrition Facts : Calories 140, Fat 4 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 10 mg, Sodium 390 mg, Carbohydrate 20 g, Fiber 0.9961 g, Sugar 3 g, Protein 8 g
HAWAIIAN MINI CALZONES RECIPE BY TASTY
Here's what you need: pizza dough, ham, swiss cheese, pineapple, ricotta cheese, green onion, poppy seed, egg, water
Provided by Pierce Abernathy
Categories Appetizers
Yield 8 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 400˚F (200˚C).
- Cut pizza dough into 8 sections on a floured surface.
- With one section, roll out dough until flat and circular.
- Layer ham, swiss, pineapple, 1 tablespoon ricotta, and ½ tablespoon green onion.
- Fold one side of dough up and over ingredients, and seal calzone by crimping the edges together.
- Place on a parchment-lined baking sheet. Apply egg wash to outside of calzone and sprinkle with poppy seeds.
- Bake calzones at 400°F (200°C) for 15-20 minutes or until golden brown.
- Enjoy!
Nutrition Facts : Calories 214 calories, Carbohydrate 32 grams, Fat 6 grams, Fiber 1 gram, Protein 7 grams, Sugar 6 grams
MINI-CALZONE
Make and share this Mini-Calzone recipe from Food.com.
Provided by CookingONTheSide
Categories Lunch/Snacks
Time 25m
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- Heat oven to 425 degrees F.
- In medium-size bowl combine ricotta and Asiago cheeses, spinach, and salt and pepper, to taste; set aside.
- On lightly floured surface, unroll pizza crust.
- Roll out to 14-inch square.
- Using 3 1/2-inch round cookie cutter, cut out 12 circles; brush edges with some of egg yolk mixture.
- Place 1 teaspoon filling on lower half of each circle; fold pastry over to enclose, pressing edges of fork to seal.
- Brush with remaining egg yolk mixture; prick top of each with point of sharp knife and sprinkle with additional grated Asiago cheese.
- Place calzone on large, greased cookie sheet.
- Bake 5 to 7 minutes, until puffed and golden; cool slightly before serving.
MINI CALZONES
Steps:
- Heat the olive oil over medium-high heat in a medium-size, heavy skillet. Add the sausage and cook until crumbled and golden, about 5 minutes. Add the arugula and cook until wilted. Turn off the heat and let cool for about 10 minutes. Add the cream cheese, 1/3 cup of the Parmesan, the salt, and the pepper and stir to combine. Set aside.
- Preheat the oven to 400°F. Line a baking sheet with parchment paper.
- Roll out the pizza dough on a lightly floured surface to a thin 20 by 12-inch rectangle. Cut the rectangle in half lengthwise, then cut each half into 8 equal rectangles.
- Spoon some of the topping onto 1 side of each rectangle. Using a pastry brush, brush the edges of the rectangle with egg wash. Close the rectangle of pizza dough over the topping. Use a fork to seal and crimp the edges. Place the calzones on the prepared baking sheet and brush the top of each with egg wash. Sprinkle with the remaining 1/4 cup of Parmesan. Bake until golden, 15 to 17 minutes.
- Meanwhile, heat the marinara sauce over low heat in a medium saucepan. Serve the hot calzones with the marinara sauce alongside for dipping.
MINI PEPPERONI CALZONES
Great and tasty calzones not only for kids but for adults too. Makes great little lunch treats and quick munchies. Have used it as an appetizer as well.
Provided by ForeverMama
Categories Lunch/Snacks
Time 22m
Yield 20-24 mini calzones
Number Of Ingredients 9
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.
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