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 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 STUFFED PIZZA'S (CALZONES)
My husband loves pepperoni pizza, but I'm more of a Hawaiian style, or sausage and green pepper lover. So rather than buy two every time we wanted Pizza, I came up with this simple recipe to make small individual sized stuffed pizza's that could be tailored to everyone's tastes. I have taken them to several get togethers and...
Provided by Marina Neff
Categories Pizza
Time 50m
Number Of Ingredients 10
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.
DEEP-FRIED MINI CALZONES (PANZAROTTI) RECIPE BY TASTY
Here's what you need: warm water, active dry yeast, flour, grated parmesan cheese, baking powder, salt, sugar, olive oil, tomato sauce, shredded mozzarella cheese, fresh basil, salt, oil, fresh parsley
Provided by Julie Klink
Categories Snacks
Yield 14 servings
Number Of Ingredients 14
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!
Nutrition Facts : Calories 261 calories, Carbohydrate 27 grams, Fat 11 grams, Fiber 1 gram, Protein 11 grams, Sugar 2 grams
EMPANADAS DE PIZZA
Steps:
- Prepare empanada dough according to the recipe . Cover with plastic wrap and let rest for 10 minutes.
- Grate the mozzarella and cheddar cheeses and place them in a medium bowl. Add half of the Parmesan cheese and 1/2 cup of the marinara sauce and mix well.
- Preheat the oven to 400 F. Divide the empanada dough into about 20 small pieces (approximately 50 grams each) and gently roll each piece into a ball.
- On a lightly floured surface, take 1 ball of dough and roll it out into about a 4- to 5-inch diameter circle. Place 1 tablespoon of the cheese filling and one pepperoni (or another filling of choice) on the middle of the dough circle. Gently fold the circle in half to form a half-moon shape, sealing the edges firmly together with your fingers. Fold the edge over itself decoratively (see how to fill and shape empanadas ).
- Place the empanada on a cookie sheet. Repeat with remaining balls of dough.
- Mix egg yolk with 1 tablespoons water. Lightly brush egg mixture over tops and sides of the empanadas. Sprinkle empanadas with remaining grated Parmesan cheese.
- Place empanadas in the oven and bake until puffed, shiny, and golden brown-about 20 to 25 minutes.
- Serve warm with marinara sauce for dipping.
KIDZ MINI PIZZA CALZONES
These little mini pizza calzones were always my fast food alternative for the grand kids and they always went like hot cakes! Stuff them with anything your kids like, I guarantee you they won't last long! Sausage, pepperoni, mozzarella cheese and pizza sauce, what could be better?
Provided by Barbara Miller
Categories Other Snacks
Time 40m
Number Of Ingredients 12
Steps:
- 1. In large non stick skillet, brown Italian sausage over medium heat until sausage crumbles; drain and set aside. In separate skillet, saute' onion and garlic in canola oil over medium heat, 3 minutes or until tender. Add to the sausage and set aside.
- 2. Preheat oven to 450 degrees.
- 3. Divide dough into eight pieces. Roll each dough piece into a 3 inch circle. Spread a thin layer of pizza sauce over the dough. Spoon sausage mixture equally over half of each circle leaving a 1/2 inch border. Top equally with pepperoni and cheese, or whatever other ingredients you desire.
- 4. Fold dough over filling until edges almost meet. Bring bottom edges over top edges and crimp dough with fingers to for rim. Prick tops of calzones with fork to allow steam to escape. Place on large baking sheet covered with foil and sprayed with non stick spray.
- 5. Whisk melted butter, Italian dressing and mustard together until incorporated. Using a pastry brush, brush the tops of the calzones with butter mixture until calzone is well coated.
- 6. Bake in preheated oven for 10 to 12 minutes or until lightly browned. Serve with warm marinara sauce.
STUFFED CALZONES
Forget about ordering in! These hearty stuffed "pizzas", filled with smoky ham and cheese are less expensive than take-out and a snap to bake. Just stock up on prepared pizza dough-readily available in the refrigerated or frozen food sections of the supermarkets.
Provided by Winnipeg Mel
Categories Ham
Time 40m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Heat oven to 425°F.
- Lightly grease 2 jellyroll pans.
- Place dough onto lightly floured surface.
- Divide into 4 equal pieces; shape each into ball into a 7-inch circle.
- Divide and spread pizza sauce evenly over each circle.
- Evenly disburse the cheese and ham between the circles leaving a 1/2" around the edge.
- Fold circles in half and press edges with tines of a fork.
- Arrange 2 calzones on each prepared pan; prick top with fork.
- Bake 18-20 minutes switching pans halfway through, until lightly browned.
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.
HOMEMADE PIZZA CALZONES
Homemade pizza calzones, all things pizza stuffed into homemade pizza dough and baked. It's the best handheld pizza package!
Provided by Laurie McNamara
Categories Mains & Entrees
Time 1h20m
Number Of Ingredients 19
Steps:
- In a small sauce pan over medium low heat combine the tomato sauce, herbs and spices. Stir until hot then remove off of the heat to cool.
- In a skillet brown the sausage, drain and set aside. Over medium heat cook onions until soft and golden.
- Divide the pizza dough into 4 equal portions. Roll out to about 8 inches in diameter. Smear a couple spoonfuls of cooled pizza sauce.
- Top with cooked Italian sausage, pepperoni, cooked onions and cheeses. Stretch and pull the dough over the top of the filling and twist and pinch the two seams together.
- Beat the egg and brush it over top of the entire calzone. Bake in a preheated 375 degree oven for 20-minutes. Let cool before eating. Use any leftover pizza sauce to dunk your calzone in.
Nutrition Facts : ServingSize 1 g, Calories 573 kcal, Carbohydrate 70 g, Protein 22 g, Fat 23 g, SaturatedFat 8 g, Cholesterol 94 mg, Sodium 1100 mg, Fiber 5 g, Sugar 5 g, TransFat 1 g, UnsaturatedFat 13 g
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- Preheat oven to 400°F. Unroll pizza crusts onto piece of parchment paper. With a 3 to 4-inch heart-shaped cookie cutter, cut the crust into 16 hearts.
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- Preheat the oven to 180C / 350F / Gas Mark 4. Make up the pizza base mix with water according to packet instructions. Leave to rise.
- When your pizza dough is ready, flour a surface and roll out fairly thinly with a rolling pin. Use either a round pastry cutter or cut around a small saucer to create as many circles as you can until all the dough has been used. (My pastry cutter was 4 inches in diameter, but it really doesn't matter how big or small your calzones end up so use whatever you have to hand!). Continue to roll out and re-use the offcuts until all the dough has been used - no food waste here please!
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- 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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