Lactose intolerant people need not apply this week.
This calzone has three kinds of cheese and unless you’re planning on taking your lactose pill, I suggest you try this recipe instead.
Not quite an appetizer, not quite a full meal.
This is the exact middle ground that I wanted to have the mini calzones to be in. I wanted them to be good finger food for a party, whether it was for a potluck, party, or hang out with friends (sorry, I couldn’t think of another “p” word!).
We can make them however we want to! Stuff ‘em with we want, how we want it! Me? I personally could go for mushroom, spinach, and extra mozzarella. I’m a toppings gal. (If I had bacon I would have put that in too!)
We’re gonna make this super easy too.
Feel free to use homemade pizza dough or sauce, but I’m here to make these mini calzones as easy as possible. After all, my thought is you’ll either be making these for a crowd or for a bunch of hungry kids who are pulling on your pant leg for food!
With that being said, I’m leaving this recipe pretty open for interpretation. Just make sure you have a way to label what’s inside each of the calzones if you’re making a bunch of different flavors!
Quick question, what kind of pizza dough should I use?
Good question, actually. I used roll-out pizza dough. Not for its shape, but for its uniform thickness. Regular pizza dough won’t get as thin as I would want it to. I mean, feel free to use and try it out, or even make your own! But for me, the roll-out dough is going to be a lot easier to get thin for the mini calzones.
What should I try next with pizza dough? Let me know in the comments down below!
Small, yet delicious! Try these mini calzones at your next party, cookout or hangout!
Yields: 12 pieces
1 13.8 oz. can roll-out pizza dough
1/2 pizza sauce + extra for dipping
1/8 tsp. salt
Pinch black pepper
1/2 tsp. dried oregano
1/4 tsp. Italian seasoning
1/4 tsp. dried thyme
1/4 tsp. dried basil
1/4 tsp. onion powder
1/2 tsp. garlic powder
1 egg white
1 cup ricotta cheese
1 cup shredded mozzarella cheese + extra for topping
1/4 cup fresh grated parmesan cheese
Any regular pizza toppings, cut small (optional)
Preheat oven to 425⁰F. Grease a large baking sheet.
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.
Fold the top half of the dough over the fillings, and press on the edges to seal. If there are corners on your calzone, remove them.
*Optional: to round your calzones, pinch where the corners were and pull the dough around and to the back of the calzone. This should round the dough into a crescent. *
Repeat until all the dough squares are filled.
Place on greased baking sheet. Place tray in oven for 10-12 minutes, or until very lightly browned. Pull baking sheet out of the oven and place extra mozzarella on top. Place back into the oven for 4-5 minutes, or until cheese is brown and bubbly.
Allow to cool slightly before serving. Serve with extra pizza sauce.