Best 5 Mini Calzones With Margherita Pepperoni Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Indulge in a delightful culinary journey with our delectable Mini Calzones with Margherita and Pepperoni, a symphony of flavors that will tantalize your taste buds. These bite-sized pockets of joy are crafted with a soft and fluffy dough, enveloping a savory filling of juicy tomatoes, melted mozzarella, and aromatic basil, reminiscent of the classic Margherita pizza. For those who crave a spicy kick, our Pepperoni Mini Calzones deliver a tantalizing blend of heat and flavor, with slices of pepperoni adding a delightful zing to the rich tomato sauce. Whether you prefer the classic Margherita or the spicy Pepperoni, these Mini Calzones are perfect for parties, potlucks, or a quick and satisfying snack. So, gather your ingredients, preheat your oven, and let's embark on a culinary adventure that will leave you craving more!

Check out the recipes below so you can choose the best recipe for yourself!

MINI CALZONES



Mini Calzones image

Sponsored by Classico® Pasta Sauce. These little pockets of pizza are perfect finger food. Enjoy them as an appetizer before an Italian feast, or as an easy weeknight meal the whole family will love--just add a hearty salad. A few shortcut ingredients in the recipe, including store-bought garlicky tomato sauce, save you time without skimping on flavor.

Provided by Elena Besser

Categories     main-dish

Time 40m

Yield 8 mini calzones

Number Of Ingredients 12

1/2 cup semolina flour or cornmeal
All-purpose flour, for dusting
1 pound store-bought pizza dough, thawed if frozen and at room temperature
1 large egg
1/2 cup shredded Italian cheese blend
1/2 cup ricotta
1/2 cup grated Parmesan
4 scallions, thinly sliced
2 teaspoons garlic powder
Kosher salt and freshly ground black pepper
24 thin slices pepperoni (about 2 ounces)
2 cups roasted garlic tomato sauce, such as Classico® Roasted Garlic Pasta Sauce

Steps:

  • Position a rack in the middle of the oven and preheat to 450 degrees F. Sprinkle a baking sheet with the semolina and set aside.
  • Lightly flour a work surface and roll the dough into a round that is about 12 inches wide and 1/2 inch thick. Cut out 8 rounds with a 3 1/2- to 4-inch biscuit cutter or drinking glass. Dust with flour and cover with a clean kitchen towel or plastic wrap.
  • Beat the egg with 1 tablespoon water in a small bowl. Set aside.
  • Combine the cheese blend, ricotta, 1/4 cup Parmesan, scallions and garlic powder in a medium bowl. Season with salt and pepper to taste.
  • Place 3 slices of the pepperoni on one half of each round of dough, leaving a 1/4-inch border around the edges. Top each round with 2 tablespoons of the cheese mixture.
  • Brush the egg wash around the edges of one dough round using your finger or a pastry brush. Gently fold the dough over the filling to enclose and crimp the edges with a fork to seal. Repeat with the remaining dough rounds.
  • Brush the tops of the calzones with the egg wash and sprinkle with the remaining 1/4 cup Parmesan.
  • Place the calzones on the prepared baking sheet and bake on the middle rack until golden, 14 to 16 minutes, rotating the sheet halfway through for even baking.
  • While the calzones bake, heat the tomato sauce in a medium saucepan over medium heat until bubbling, 1 to 2 minutes. Transfer to a small bowl. Place the calzones on a platter with the sauce and serve immediately.

MINI ANTIPASTO CALZONES



Mini Antipasto Calzones image

Provided by Giada De Laurentiis

Categories     appetizer

Time 50m

Yield 12 mini calzones

Number Of Ingredients 10

Flour, for dusting
One 1-pound ball pizza dough
Cornmeal, for dusting
1/2 cup (4 ounces) shredded fontina (see Cook's Note)
1/2 cup (4 ounces) shredded provolone
1 ounce salami, diced into 1/4-inch pieces
1/4 cup diced roasted red pepper (jarred or homemade)
1 tablespoon finely chopped kalamata olives (about 5 olives)
1 egg
Marinara sauce (jarred or homemade), warmed, for dipping

Steps:

  • Place an oven rack in the center of the oven. Preheat the oven to 400 degrees F.
  • On a lightly floured work surface, roll out the dough ball into a 14-inch circle, about 1/4-inch thick. Using a 4-inch round cutter, cut the dough into 12 circles. Transfer the circles onto two heavy baking sheets dusted with cornmeal.
  • In a medium bowl, combine the fontina, provolone, salami, peppers and olives. In a separate small bowl, beat together the egg and 1 teaspoon water. Place 1 tablespoon of the cheese mixture onto 1 half of each dough circle, leaving a 1/4-inch border at the edge. With a pastry brush, lightly brush the edges of the dough with the beaten egg. Fold the unfilled half of the dough over the filling and, using the tines of a fork, press the edges together to seal. Repeat with the remaining circles of dough.
  • Brush the calzones with the remaining egg mixture. Bake for 14 minutes, rotating the baking sheets halfway through, or until the calzones are golden brown. Serve the calzones on a platter with warm marinara sauce for dipping.

MINI PEPPERONI CALZONES



Mini Pepperoni Calzones image

Great and tasty calzones not only for kids but for adults too. Makes great little lunch treats and quick munchies. Have used it as an appetizer as well.

Provided by ForeverMama

Categories     Lunch/Snacks

Time 22m

Yield 20-24 mini calzones

Number Of Ingredients 9

1 (10 ounce) package refrigerated pizza dough
1 beaten egg
2 teaspoons water
1/4 cup shredded parmesan cheese
1/2 cup finely chopped pepperoni
1/4 cup finely chopped green bell pepper (or red)
1/4 cup pizza sauce
2 tablespoons finely chopped onions (3/4 tablespoon onion powder)
1 1/2 teaspoons dried Italian seasoning

Steps:

  • Unroll pizza dough. On a lightly floured surface roll dough into a 15" square. Cut into 20 - 24 3" squares.
  • Spoon a slightly rounded teaspoon of Pepperoni Pizza Filling atop each dough square.
  • Brush edges of each dough square with water.
  • Lift one corner of each square and stretch dough over the filling to the opposite corner, making a triangle. Press edges together and seal well with fingers or a fork.
  • Arrange calzones on a greased baking sheet. Prick tops with a fork. Combine the egg and water. Brush calzones with egg mixture.
  • Bake ina 425-degree F -- oven for 10 - 12 minutes or till golden. During te last 3 minutes of baking time, sprinkle with shredded Parmesan cheese. Let stand for 5 minutes before serving.
  • Pepperoni Pizza Filling:.
  • In a bowl stir together all ingredients. Use immediately or cover and chill for up to 24 hours.

QUICK PEPPERONI CALZONES



Quick Pepperoni Calzones image

This calzone recipe takes the Italian favorite to the next level with Parmesan and herbs sprinkled on top. -Shannon Roum, Waukesha, Wisconsin

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 4 servings.

Number Of Ingredients 7

1 cup chopped pepperoni
1/2 cup pasta sauce with meat
1/4 cup shredded part-skim mozzarella cheese
1 loaf (1 pound) frozen bread dough, thawed
1 to 2 tablespoons 2% milk
1 tablespoon grated Parmesan cheese
1/2 teaspoon Italian seasoning, optional

Steps:

  • Preheat oven to 350°. In a small bowl, mix pepperoni, pasta sauce and mozzarella cheese., On a lightly floured surface, divide dough into four portions. Roll each into a 6-in. circle; top each with a scant 1/3 cup pepperoni mixture. Fold dough over filling; pinch edges to seal. Place on a greased baking sheet. , Brush milk over tops; sprinkle with Parmesan cheese and, if desired, Italian seasoning. Bake until golden brown, 20-25 minutes.

Nutrition Facts : Calories 540 calories, Fat 23g fat (8g saturated fat), Cholesterol 36mg cholesterol, Sodium 1573mg sodium, Carbohydrate 59g carbohydrate (7g sugars, Fiber 5g fiber), Protein 21g protein.

MINI CALZONES WITH MARGHERITA® PEPPERONI



Mini Calzones with Margherita® Pepperoni image

Mini calzones stuffed with savory Margherita® pepperoni slices, shredded mozzarella cheese and fresh mushrooms.

Provided by Margherita Meats

Categories     Margherita® Meats

Time 2h50m

Yield 4

Number Of Ingredients 13

4 cups all purpose flour
¾ teaspoon sugar
1 tablespoon salt
1 tablespoon butter
1 ½ cups lukewarm water
2 (.25 ounce) packages active dry yeast
2 tablespoons olive oil
8 ounces Margherita® pepperoni slices
8 ounces shredded mozzarella
8 ounces sliced mushrooms
1 tablespoon Egg wash
1 teaspoon Sesame seeds
1 pinch Ground thyme

Steps:

  • On a flat surface, place the flour, sugar, salt & butter to create a well.
  • In a separate bowl place lukewarm water and yeast. Mix well together. Incorporate the water/yeast mixture into center of your well. Knead your dry and wet ingredients together until it takes the shape of a ball. Let the dough rest for approximately 2 hours.
  • Divide your ball into 2 ounce sections. Roll out each 2 ounce section into a circular flat surface. Place Pepperoni, Mozzarella and Mushroom slices in the center.
  • Fold over your dough, creating a half moon shape. Optional: brush with egg wash and sprinkle with sesame seeds and thyme.
  • Bake for 8-10 minutes at 425 degrees. Cut into 3 strips and serve.

Nutrition Facts : Calories 983.5 calories, Carbohydrate 103.3 g, Cholesterol 108.7 mg, Fat 43.3 g, Fiber 4.9 g, Protein 42.6 g, SaturatedFat 18 g, Sodium 3102.9 mg, Sugar 2.7 g

Tips:

  • The key to a great calzone is in the dough. Make sure the dough is thin and pliable, and that it is cooked evenly. You can achieve this by using a rolling pin to roll out the dough thinly, and by baking the calzones in a preheated oven at a high temperature.
  • Use high-quality ingredients for the best flavor. This includes using fresh mozzarella cheese, pepperoni, and tomato sauce. You can also add other ingredients to your calzones, such as cooked vegetables or meats.
  • Be generous with the fillings. Don't be afraid to add plenty of cheese, pepperoni, and sauce to your calzones. This will ensure that they are flavorful and satisfying.
  • Serve the calzones immediately after they are baked. This will ensure that they are crispy and hot. You can serve them with a side of marinara sauce or ranch dressing.

Conclusion:

Mini calzones with margherita pepperoni are a delicious and easy-to-make appetizer or meal. They are perfect for parties, potlucks, or a quick and easy dinner. With a few simple ingredients, you can create a delicious and satisfying meal that the whole family will enjoy. So next time you are looking for a quick and easy meal, give these mini calzones a try!

Related Topics