Erin McDowell

Whenever we order a calzone at a restaurant, we feel like we’re on an episode of Man v. Food. (Will she finish the calzone that’s basically the size of Texas? Or won’t she? Stay tuned to find out...) We think this sister to the pizza is better in small doses, which is why we’re making mini calzones. Buy premade pizza dough and divide it into adorably miniature, totally manageable circles. Next, load them with cheese and pepperoni, fold them in half and bake for about 15 minutes. All you need is a regular person’s appetite--and a side of sauce for dipping. Mangia!

Mini Pepperoni Calzones

A PureWow Original Recipe

  • Makes 10 mini calzones
  • Start to Finish: 45 minutes

Ingredients

1 pound store-bought pizza dough

¼ cup extra-virgin olive oil, divided

1 teaspoon garlic powder

1 teaspoon freshly ground black pepper

1¼ cups ricotta cheese

30 slices pepperoni

1¼ cups shredded mozzarella cheese

1½ cups tomato sauce, for dipping

Directions

1. Preheat the oven to 425°. Line a large baking sheet with parchment paper.

2. Divide the pizza dough into 10 even pieces (cut the dough in half, then cut each half into five pieces).

3. In a small bowl, mix 2 tablespoons olive oil with the garlic powder, black pepper and ricotta to combine.

4. Use your hands to stretch each piece of dough into a circle about 4 inches in diameter. If the dough is too sticky, lightly oil your hands to make it easier to handle. Place the circles onto the prepared baking sheet.

5. Spoon about 2 tablespoons of the ricotta mixture into the center of each piece of dough. Top with 3 pepperoni slices and 2 tablespoons mozzarella cheese.

6. To close the calzones, fold the dough in half over the filling, pressing firmly on the edges to seal them together. You may have to stretch the dough slightly as you pull it over to make sure the filling is fully encased. Use a paring knife to cut a small vent into the center of each calzone.

7. Brush each calzone with the remaining olive oil and bake until the crust is golden and the filling is bubbly, 10 to 15 minutes.

8. Cool for 5 minutes, then serve with a side of warm tomato sauce for dipping.

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Finishing Touches

It's the details that count! Try these tips

  • If you dig spicy food, add 1½ teaspoons red-pepper flakes into the ricotta mixture.

  • Using store-bought dough makes this an easy weeknight dinner, but if you’re feeling fancy, make your own. The recipe for our favorite Garlic “Nots” works perfectly.