Mini Calzones
Recipe - ShopRite of Spotswood
Mini Calzones
Prep Time15 Minutes
Servings8
Cook Time15 Minutes
Ingredients
1 lb Bowl & Basket pizza dough ball, thawed and at room temperature
½ cup Bowl & Basket ricotta cheese
½ cup Bowl & Basket grated parmesan cheese, divided
¾ cup Bowl & Baset shredded mozzarella cheese
1 package Bowl & Basket pepperoni slices
1 tsp seasoned salt
¼ tsp ground black pepper
1 egg
1 tbsp water
Directions
- Preheat the oven to 425 and line one large baking sheet with parchment paper. Dust your work surface with flour.
- Roll pizza dough out to ½ inch thick, then cut into 3 to 4 inch rounds using a round cookie cutter or glass.
- Combine ricotta, ¼ cup parmesan, mozzarella and salt and pepper in a small bowl until well mixed.
- Put 1 heaping tablespoon of this mixture onto one side of the dough circles, leaving a ¼ inch border around the edges. Top cheese mixture with 2 pepperoni slices.
- Mix egg with water and whisk until smooth. Brush around edges of calzone, then fold one side over the other to form a half moon shape. Pinch with fingers closed, then crimp with a fork to seal. Repeat until all 8 mini calzones are made.
- Place on the prepared baking sheet and brush tops of calzones with remaining egg wash, Sprinkle with remaining parmesan cheese and then bake at 425 for 13-15 minutes, or until golden brown.
- Remove from the oven and let cool slightly before serving with marinara sauce.
15 minutes
Prep Time
15 minutes
Cook Time
8
Servings
Shop Ingredients
Makes 8 servings
Product match not available
Bowl & Basket Whole Milk Ricotta Cheese, 15 oz
$2.99$0.20/oz
Bowl & Basket Grated Parmesan Cheese, 8 oz
$3.69$0.46/oz
Product match not available
Bowl & Basket Pepperoni Slices, 8 oz
$4.79$0.60/oz
Morton Season All Seasoned Salt, 8 oz
$1.99$0.25/oz
Badia Ground Black Pepper, 6 oz
$4.79$0.80/oz
Bowl & Basket Fresh White Eggs, Large, 18 count, 36 oz
$9.99$0.56 each
Poland Spring 100% Natural Spring Water, 16.9 fl oz, 24 count
2 for $11.00
$5.50 was $6.69$0.01/fl oz
With Price Plus Club Card
Directions
- Preheat the oven to 425 and line one large baking sheet with parchment paper. Dust your work surface with flour.
- Roll pizza dough out to ½ inch thick, then cut into 3 to 4 inch rounds using a round cookie cutter or glass.
- Combine ricotta, ¼ cup parmesan, mozzarella and salt and pepper in a small bowl until well mixed.
- Put 1 heaping tablespoon of this mixture onto one side of the dough circles, leaving a ¼ inch border around the edges. Top cheese mixture with 2 pepperoni slices.
- Mix egg with water and whisk until smooth. Brush around edges of calzone, then fold one side over the other to form a half moon shape. Pinch with fingers closed, then crimp with a fork to seal. Repeat until all 8 mini calzones are made.
- Place on the prepared baking sheet and brush tops of calzones with remaining egg wash, Sprinkle with remaining parmesan cheese and then bake at 425 for 13-15 minutes, or until golden brown.
- Remove from the oven and let cool slightly before serving with marinara sauce.