📝 About This Recipe
These delightful miniature calzones take everything you love about a classic Italian pizzeria and shrink it down into a handheld, kid-friendly treasure chest of cheesy goodness. Each pocket features a pillowy, golden-brown crust stuffed with gooey mozzarella, savory pepperoni, and a hidden layer of mild marinara. Perfectly sized for small hands, these 'pizza pillows' are as fun to make as they are to eat, offering a mess-free alternative to traditional slices.
🥗 Ingredients
The Dough
- 1 pound Pizza Dough (store-bought or homemade, at room temperature)
- 1/4 cup All-purpose flour (for dusting the work surface)
The Filling
- 1.5 cups Whole milk mozzarella cheese (shredded)
- 1/2 cup Ricotta cheese (drained of excess moisture)
- 1/2 cup Mini pepperoni slices (or regular pepperoni finely chopped)
- 1/3 cup Mild marinara sauce (thick consistency is best)
- 2 tablespoons Grated Parmesan cheese
- 1/2 teaspoon Dried oregano
The Egg Wash & Topping
- 1 Egg (large, beaten with 1 teaspoon water)
- 1/4 teaspoon Garlic powder
- 1 cup Extra marinara sauce (warmed, for dipping)
👨🍳 Instructions
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1
Preheat your oven to 425°F (220°C). Line two large baking sheets with parchment paper or silicone baking mats to prevent sticking.
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2
In a medium mixing bowl, stir together the shredded mozzarella, ricotta, mini pepperoni, grated Parmesan, and dried oregano until well combined.
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3
Lightly flour your work surface. Divide the pizza dough into 8 to 10 equal-sized pieces, roughly the size of a golf ball.
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4
Using a rolling pin or your hands, flatten each piece of dough into a circle about 5 inches in diameter. Try to keep the thickness even, about 1/8 inch thick.
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5
Spread about 1-2 teaspoons of marinara sauce onto the center of each dough circle, leaving at least a 1/2-inch border around the edges.
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6
Place a generous tablespoon of the cheese and pepperoni mixture on top of the sauce in the center of the circle.
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7
Lightly brush the edges of the dough circle with a small amount of the egg wash; this acts as 'glue' to keep the filling inside.
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8
Fold the dough over the filling to create a half-moon shape. Press the edges firmly with your fingers to seal.
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9
Use the tines of a fork to crimp the edges of the calzone, creating a decorative and secure seal.
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10
Transfer the calzones to the prepared baking sheets, spacing them at least 2 inches apart.
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11
Using a sharp knife, cut 2 tiny slits in the top of each calzone to allow steam to escape during baking.
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12
Brush the tops of the calzones with the remaining egg wash and sprinkle lightly with garlic powder for extra flavor.
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13
Bake for 15-18 minutes, or until the crust is puffed and a beautiful golden brown.
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14
Remove from the oven and let them rest for 5 minutes. This is crucial as the filling will be very hot!
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15
Serve warm with a side of extra marinara sauce for dipping.
💡 Chef's Tips
Always let your dough come to room temperature for 30 minutes before rolling; it makes it much easier to stretch without snapping back. Avoid overfilling the calzones, as too much sauce or cheese will cause them to burst open in the oven. If you want to sneak in veggies, finely chop spinach or mushrooms and sauté them first to remove moisture before adding to the cheese mix. For a crisper bottom, use a preheated pizza stone or bake on the lowest rack of the oven. These can be made ahead of time and frozen raw; just add 5-7 minutes to the baking time when cooking from frozen.
🍽️ Serving Suggestions
Serve with a side of crunchy carrot sticks and cucumber slices for a balanced meal. Pair with a small bowl of warm marinara or creamy ranch dressing for dipping. A cold glass of milk or a fruit-infused sparkling water complements the savory flavors perfectly. For a 'pizza party' vibe, serve alongside a simple Caesar salad with plenty of croutons. Add a few fruit kebabs for dessert to round out the 'Miniature Mains' theme.