Best 12 Mini Calzones Recipes

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!

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 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.

SPINACH AND CHEESE MINI CALZONES RECIPE BY TASTY

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 one slice mozzarella cheese, two tablespoons spinach, and 1 tablespoon ricotta.
• Fold one side of dough up and over ingredients, and seal calzone by crimping the edges together.
• In a small bowl, mix together melted butter, parmesan, garlic, and parsley.
• Place calzone on a parchment-lined baking sheet. Apply egg wash to outside of calzone and brush with garlic butter.
• Bake calzones for 15-20 minutes or until golden brown.
• Enjoy!

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.

MINI HAM & CHEESE CALZONES RECIPE - (4.5/5)

Steps:

• Preheat oven to 400˚F. Unroll dough; separate into 12 breadsticks crosswise in half; flatten dough to 2-inch width. Spoon 1 teaspoon cheese onto center of each ham piece. Fold ham over cheese to create a tight roll. Place ham roll near the end of each piece of breadstick dough, leaving a border. Fold dough over ham, pinching edges to seal. Repeat process for all ham pieces. Place calzones on the baking sheet. Sprinkle with parmesan cheese. Bake 12 to 15 minutes or until golden brown. Serve warm.

SARASOTA'S MINI BEEF CALZONES

Steps:

• Meat -- If you have left over meat, don't worry. If not, make sure to saute it ahead of time. Just use a little olive oil in a pan to saute on medium heat until done and then set to the side to drain and cool.
• Vegetables -- if you cooked your meat in that pan you may have a little oil left to saute your vegetables, if not -- add a little olive oil to cook your vegetables. Add them and saute 4-5 minutes until soft. Remember they won't cook much in the oven and you want most of the water cooked out of them. They also should be set to the side, drained and cooled. You don't want extra water in the calzone to make it soggy.
• Crust -- Just roll out your pizza dough. Pillsbury comes in a rectangle so roll out as flat as you can make it. Add a little flour to your counter top or cutting board so the dough doesn't stick. I like ro roll out with a rolling pin to get in even and spread out. It should be about 13x9, each can or 14 oz of dough. Then with a 6" bowl right from your kitchen cabinet -- press down on the crust to make as many calzones as possible. This recipe will make right about 8 for both rolls. Any left over crust, just add all together and press down again to maybe get one more calzone.
• Stuffing -- Add some of the cooled meat, then the vegetables and cheese. Now put a little water on your finger and moisten 1/2 the edge of each circle. Then fold the circle over to make a half circle. The water will just make it stick together good. Press together well to seal and then use a fork to press the edges down even more and make a nice decorative edge.
• Bake -- Brush a little olive oil if you want on the calzones to make a crisp crust (optional). Transfer the calzones to a cookie sheet lined with parchment paper or foil and bake at 450 for about 15 minutes until golden brown. One batch I made took 20 the other 15 so, just keep an eye of them. Serve with a good Marinara.
• And remember, any mix of fillings, broccoli, ham, cheese; bacon, cheddar and onion; or chicken, spinach and mozzarella. Just think what is left in your fridge. Six dollars for pizza dough and marinara and you can make a great use of leftovers and with some soup in your freezer, you have a whole new dinner.

MINI CHILI CALZONES

Steps:

• Heat oven to 400 degrees F.
• In large skillet over medium heat, cook bacon, bell pepper and onion 10 minutes or until crisp; drain.
• In bowl, combine chili, bacon mixture and hot sauce.
• Roll out each package of crescent roll dough into rectangle; press perforations to seal. Cut each rectangle into 8 squares. Top 16 squares with chili mixture and cheese. Cover with remaining crescent dough squares. Pinch seams together. Tuck two sides of the square under and pinch the ends to form the shape of a football. Place on baking sheets.
• Bake 8 to 10 minutes or until golden brown.

ARAYES (MINI MEAT CALZONES)

Steps:

• Pre-heat oven to gas mark 4/350F/180°C.
• In a large bowl, add in the minced lamb, with the chopped onion and tomato, crushed garlic, salt, spice mix, parsley, lemon juice and toasted pine nuts and mix well.
• Cut bread into quarters.
• Open up the quartered bread pieces and spread a heaped tablespoonful of meat mixture in a thin layer into one side of the bread and press down to close.
• Brush both sides of the bread with oil.
• Place on a baking tray and bake in the centre shelf of the oven for half an hour, turning once after 15 minutes.
• Serve warm with hummus.

KIDZ MINI PIZZA CALZONES

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.

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 CALZONES

Steps:

• 1. On clean flat work surface put a few drops of extra virgin olive oil down.
• 2. Open your can of biscuits, and flatten out.
• 3. Add five pepperoni's to the biscuit.
• 4. Add one tsp of ricotta cheese.
• 5. Add a tbsp of mozzarella cheese.
• 6. Fold over and seal biscuit by pinching the sides together.
• 7. Bake: 350 degrees for 10 - 12 minutes. Serve with your favorite spaghetti sauce.