Best Mini Calzone Recipes

MINI SPINACH-FETA CALZONE POCKETS (NO PHYLLO!)

Steps:

• Run the spinach through a food chopper/processor until it has about the same consistency as tabouleh, then put into a mixing bowl.
• Finely grate the feta cheese with a grater or food chopper then mix with the spinach.
• Add all the other ingredients on the list except the dough to the bowl and mix thoroughly-- except the olive oil, make sure just 1 tablespoon of oil goes in the mix.
• Roll the pizza dough onto a floured surface and make cutouts, about 10-12.
• Spoon about 3-4 tablespoons of spinach mixture (approx, I just used a serving spoon) into the center of each cutout. Place each cutout on a cookie sheet greased with cooking spray.
• Fold the cutouts over so they resemble little calzones. Make sure that there are no pointy edges or tops because they'll burn easily.
• With the remaining tablespoon of olive oil, brush the tops of the calzones. About 1 tablespoon should be enough to lightly brush them all.
• Bake at 375F for 15-20 minutes or until golden brown on top.

MINI-CALZONE

Steps:

• Heat oven to 425 degrees F.
• In medium-size bowl combine ricotta and Asiago cheeses, spinach, and salt and pepper, to taste; set aside.
• On lightly floured surface, unroll pizza crust.
• Roll out to 14-inch square.
• Using 3 1/2-inch round cookie cutter, cut out 12 circles; brush edges with some of egg yolk mixture.
• Place 1 teaspoon filling on lower half of each circle; fold pastry over to enclose, pressing edges of fork to seal.
• Brush with remaining egg yolk mixture; prick top of each with point of sharp knife and sprinkle with additional grated Asiago cheese.
• Place calzone on large, greased cookie sheet.
• Bake 5 to 7 minutes, until puffed and golden; cool slightly before serving.

MINI HAM & CHEESE CALZONE

Steps:

• For the dough
• Add the water to a bowl and stir in the yeast, honey, salt and olive oil.
• To a clean work surface pile the flour and make a well in the center.
• Add a little of the yeast liquid and use your fingers to slowly incorporate flour. Add a little more liquid as it is absorbed by the flour until you get a nice dough ball. You may not use all the liquid, don't let the dough be too sticky.
• Knead the dough for 5 minutes until smooth.
• Lightly oil a bowl with a little olive oil and transfer the dough to the bowl.
• Turn once to coat all sides with the oil. Cover the bowl and put the bowl in a warm area to rise until doubled in volume, about 40 minutes.
• Punch down the dough and place it in a lightly-floured surface.
• Divide the dough into 12 balls. Cover and allow to rest for 20 minutes.
• Preheat oven to 325 degrees F and cover a large baking sheet with parchment paper.
• Once the dough balls have rested, working on a floured surface, roll out 1 ball to a 4 1/2 inch round, about 1/8 inch thick.
• Place half a teaspoon of sauce in the center and add 1 teaspoon cheese and a slice of ham, leaving a border.
• Fold the dough in half over the filling and press to seal using your fingers or a fork.
• Place on the parchment lined baking sheet and continue with the rest.
• Before baking, brush the pastry with milk and brush sauce onto the centers. Bake for 15 minutes until golden brown.