Mini Calzones
Recipe - ShopRite of 20th Ave
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 Part Skim Ricotta Cheese, 32 oz
$6.79$0.21/oz
Bowl & Basket Grated Parmesan Cheese, 3 oz
$1.99$0.66/oz
Not Available
Bowl & Basket Pepperoni Slices, 8 oz
$4.39$0.55/oz
Badia All-Purpose Seasoned Salt 32 oz (2 lbs)
$7.49$0.23/oz
Badia Ground Black Pepper, 6 oz
$4.49$0.75/oz
Pete and Gerry's Pasture Raised Fresh Brown Large Eggs, 12 count, 24 oz
$6.99$0.58 each
Poland Spring 100% Natural Spring Water, 16.9 fl oz, 24 count
$7.69$0.02/fl oz
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.