Mini Calzones
Recipe - ShopRite of Aberdeen, MD
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
Bowl & Basket Pizza Dough Ball, 16 oz
$2.49$0.16/oz
Bowl & Basket Whole Milk Ricotta Cheese, 48 oz
$6.99$0.15/oz
Bowl & Basket Grated Parmesan Cheese, 8 oz
$3.49$0.44/oz
Not Available
Bowl & Basket Pepperoni Slices, 8 oz
$3.49$0.44/oz
Lawry's the Original Seasoned Salt, 8 oz
$3.49$0.44/oz
Badia Ground Black Pepper, 6 oz
$4.99$0.83/oz
Bowl & Basket Fresh White Eggs, Large, 12 count, 24 oz
$6.49$0.54 each
Deer Park 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.