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
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 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
MINI CHEESE CALZONES
Very easy recipe to prepare with kiddos. Nothing like the happy gleam in their eye when you compliment their excellent cooking skills.
Provided by Sandy in Oklahoma
Categories Lunch/Snacks
Time 22m
Yield 12 calzones, 6 serving(s)
Number Of Ingredients 3
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.
Nutrition Facts : Calories 109.4, Fat 5.7, SaturatedFat 3.2, Cholesterol 19, Sodium 351.4, Carbohydrate 6.7, Fiber 1.1, Sugar 4.1, Protein 7.7
AIR FRYER MINI PIZZA CALZONES
These mini hand-held calzones are perfect as appetizers or snacks. I chose to use pepperoni but they would be great with sausage or just plain with cheese.
Provided by Yoly
Categories World Cuisine Recipes European Italian
Time 35m
Yield 9
Number Of Ingredients 5
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.
Nutrition Facts : Calories 153.2 calories, Carbohydrate 21.2 g, Cholesterol 8 mg, Fat 4.5 g, Fiber 0.7 g, Protein 6 g, SaturatedFat 1.2 g, Sodium 430.1 mg, Sugar 2.5 g
MINI BACON CHEESEBURGER CALZONES
A delicious Snack Food recipe that can be frozen for later or eaten now!
Provided by Shari Lynne
Categories Snack Food
Time 55m
Number Of Ingredients 8
Steps:
- Cook your Ground Beef, in a bowl, add the rest of the ingredients and stir. Set aside until dough is ready.
- Roll out your dough to about 1/8 of an inch thick and cut small circles
- Put about 1/2 Tbsp. meat mixture in the middle..
- Then add a little Cheddar Cheese on top if you would like it more cheesy.
- Fold over and Crimp edges together with a fork so that everything stays inside or you can use a Cut and Seal
- Dip or Brush with an Egg Wash...(that is just an egg with about a Tbsp. of water mixed together well) This will help the Shake and Bake and Shredded Parmesan to stick to it.
- Dip the Calzones into the Fresh Take
- After coating, put onto a cookie sheet and put into a preheated oven at 350 for 10-15 min
- Let cool on a cooling rack...
- Enjoy!
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.
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.
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MINI CALZONES RECIPE - GREAT FOR A PARTY!
From scratchandstitch.com
Category AppetizerTotal Time 30 minsEstimated Reading Time 2 mins
- Unroll one sheet of pie crust. Using a 3 inch cookie cutter (or ramekin) cut 10 circles. Roll out excess pie crust into remaining rounds.
- In the middle of each round, place 2 pepperoni slices, a few mushrooms, and some mozzarella. Don’t over fill, just a little of each thing is enough. Fold over the dough to create the calzone. With your finger, pinch the edges together. Using a fork, crimp the edges.
FUN WITH PIZZA DOUGH: MINI CALZONES • FOOD DRINKS LIFE
From fooddrinkslife.com
Servings 12Total Time 35 minsEstimated Reading Time 3 mins
- Place herbs in a spice grinder or mortar and pestle and grind into a fine powder. The finer the better, but don't stress if it isn't super fine.
- Place cheeses, herbs, salt, pepper, egg white, onion powder and garlic powder into a medium bowl. Stir until combined. Set aside.
- Roll out dough. Cut into 12 even squares. spread out dough to twice its size. On one side of the dough, add a heaping tablespoon of ricotta cheese mixture, a teaspoonful of pizza sauce, and any other fillings as you wish.
VEGAN MINI CALZONES RECIPE - ELEPHANTASTIC VEGAN
From elephantasticvegan.com
4.5/5 (4)Total Time 1 hr 35 minsCategory Main Course, SnackCalories 203 per serving
- For the dough put all ingredients in a kitchen machine or mix by hand and let it rise until it doubles in size, but keep it covered under a clean kitchen towel otherwise the dough will dry out.
MINI SQUASH CALZONES RECIPE - REAL SIMPLE
From realsimple.com
5/5 (5)Total Time 1 hr 20 minsServings 16
- Preheat oven to 450°F. Toss squash, onion, 2 tablespoons oil, and ¼ teaspoon salt on a rimmed baking sheet. Spread evenly; bake until squash is just tender, 20 to 25 minutes. Stir chard and remaining ¼ teaspoon salt into squash mixture. Bake until chard is wilted, about 5 minutes. Let cool for 10 minutes. Increase oven temperature to 500°F. Mix mozzarella, ricotta, black pepper, Calabrian chiles, and ¼ cup pecorino in a large bowl. Fold in cooled squash mixture.
- Coat 2 baking sheets with 2 tablespoons oil. Cut dough into 16 pieces; roll into balls. Stretch 1 ball into a 5½-inch round on a lightly floured surface. Place ¼ cup squash filling on 1 side of dough; fold dough over to form a half-moon. Press firmly to seal. Repeat with remaining dough and filling, dividing calzones between baking sheets.
- Cut a vent on top of each calzone. Brush tops with 2 tablespoons oil. Bake for 10 minutes. Remove from oven. Brush with remaining 2 tablespoons oil and sprinkle with remaining ½ cup pecorino. Return to oven. Bake until deep golden, 10 to 12 minutes. Transfer to a wire rack to cool for 5 minutes. Serve with marinara.
MINI CALZONES STUFFED WITH PEPPERONI, PESTO ... - FOOD & …
From foodandwine.com
Servings 16Total Time 3 hrs 30 mins
- In a large bowl, stir the wine, water, honey and yeast until the yeast is dissolved. Let stand until foamy, 5 minutes. Stir in the salt and the 1 tablespoon of olive oil. Add 1 cup of the flour and stir until a loose batter forms. Stir in the remaining 2 cups of flour until almost completely incorporated. Turn the dough out onto a work surface with any remaining flour and knead until the flour is incorporated and the dough is smooth and silky, 7 minutes. Transfer the dough to a lightly oiled large bowl and brush all over with olive oil. Cover with plastic wrap and let rise in a warm place until doubled in bulk, 1 hour and 30 minutes.
- Working with 1 ball of dough at a time, roll it out on a lightly floured work surface to a 4-inch round, a scant 1/8 inch thick. Spoon 1 tablespoon of the ricotta on one half of the round, then top with 2 to 4 pepperoni slices and a heaping 1/2 teaspoon of the pesto. Fold the dough over to form a half moon and press the edge to seal tightly. Crimp the edge with a fork or pinch at intervals to make pleats. Transfer the calzone to a baking sheet and brush with the egg wash. Repeat with the remaining dough and filling to make the remaining calzones.
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5/5 (1)Category Dinner, Lunch, or AppetizerCuisine ItalianTotal Time 40 mins
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From handletheheat.com
5/5 (3)Category Main CourseCuisine ItalianTotal Time 40 mins
- Place the dough on a lightly floured work surface and cut into 8 equal pieces. Roll the pieces into balls and transfer to a parchment lined baking sheet. Cover and let stand while you make the filling.
- In a medium bowl combine the provolone, salami, ricotta, Italian seasoning, pepper flakes, and black pepper to taste until combined.
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From whitneybond.com
5/5 (1)Total Time 45 minsCategory Appetizer, SnackCalories 140 per serving
- In another bowl, combine the ricotta, mozzarella, parmesan, garlic powder, onion powder. oregano and red pepper flakes.
MINI GERMAN PRETZEL CALZONES - ETALK
From more.ctv.ca
Cuisine GermanCategory DinnerServings 8
- For the sausages and caramelized onions, set a large sauté pan over medium heat. Add in the oil along with the sausages and, using a wooden spoon, break the sausage up into bite sized pieces. While the sausage cooks, peel, halve, and thinly slice the onions.
- Once the sausage is fully cooked and golden brown, use a slotted spoon to remove the sausage from the pan, leaving behind any fat that has rendered out. Add the onions to the pan and allow them to cook, undisturbed, for about six to eight minutes or until they start to colour. Season the onions with salt and pepper, stir in the beer, and turn the heat down to medium-low. Continue cooking the onions, stirring frequently, until they are golden and caramelized, about ten to 15 minutes. When caramelized, remove the onions from the heat.
- Preheat your oven to 450ºF and line a rimmed baking sheet with parchment paper. Spray this with non-stick cooking spray and set aside.
- Lightly dust a work surface with all-purpose flour and divide the pizza dough into eight equal pieces. Flatten a piece of dough into a thin circle and brush the edge of half of the circle with the egg wash. Place about 1/3 cup of grated cheddar cheese onto one half of the dough followed by some of the sausage and onions. Squeeze a little Dijon on there and fold and shape the calzone into a half-moon shape, being sure to seal, crimp, and pinch the edges closed. Repeat until you have eight calzones then set aside.
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5/5 (3)Total Time 26 minsCategory Main DishCalories 283 per serving
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From wildthistlekitchen.com
Category AppetizerTotal Time 45 minsEstimated Reading Time 5 minsCalories 431 per serving
- On a floured surface, roll dough to about 1/4 inch thickness and cut 4 inch rounds using a large biscuit cutter or an overturned large jar or bowl that measures about 4 inches.
- Place these rounds onto a parchment lined sheet tray and add about a teaspoon of pesto into the center, followed by about a teaspoon of ricotta, followed by a sprinkle of cheese. Repeat until all are filled.
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