Mini Calzones Recipe

Pizza dough: The base of the calzone, providing a soft and chewy texture.

Marinara sauce: A tomato-based sauce that adds a tangy and savory flavor.

Mozzarella cheese: A mild, creamy cheese that melts beautifully inside the calzone.

Pepperoni: Optional, but adds a spicy and savory kick to the filling.

Olive oil: Used to brush the calzones, giving them a golden, crispy finish.

Oregano: A dried herb that enhances the Italian flavor profile of the dish.

When preparing your pizza dough, ensure it's at room temperature before rolling it out. This makes it more pliable and easier to work with, reducing the risk of tearing. If you're using store-bought dough, take it out of the fridge about 30 minutes before you plan to start. When cutting the dough into circles, aim for uniform sizes to ensure even cooking. If you don't have a cookie cutter, a glass with a sharp edge works well. For a crispier texture, consider using a pizza stone in the oven, preheated along with the oven, to mimic the effect of a traditional pizza oven. When sealing the edges of your mini calzones, press firmly and consider using a fork to crimp the edges for added security and a decorative touch. This helps prevent the filling from leaking out during baking.

• pizza dough - Substitute with puff pastry: Puff pastry provides a flaky texture and is easy to work with, making it a convenient alternative for mini calzones.

• marinara sauce - Substitute with pesto: Pesto offers a fresh, herby flavor that complements the other ingredients and provides a different taste profile.

• shredded mozzarella cheese - Substitute with provolone cheese: Provolone melts well and has a mild flavor similar to mozzarella, making it a suitable replacement.

• pepperoni slices - Substitute with mushroom slices: Mushrooms add a savory, umami flavor and are a great vegetarian option for those avoiding meat.

• olive oil - Substitute with canola oil: Canola oil has a neutral flavor and similar cooking properties, making it a practical substitute for brushing on the dough.

• dried oregano - Substitute with Italian seasoning: Italian seasoning includes oregano along with other herbs like basil and thyme, providing a more complex flavor.

• Allow the freshly baked mini calzones to cool completely on a wire rack. This prevents condensation from forming inside the storage container, which could make the calzones soggy.

• For short-term storage, place the mini calzones in an airtight container. Line the container with parchment paper to absorb any excess moisture. Store them in the refrigerator for up to 3 days.

• For longer storage, consider freezing. Arrange the cooled mini calzones in a single layer on a baking sheet. Place the sheet in the freezer for about 1-2 hours, or until the calzones are firm to the touch.

• Once frozen, transfer the mini calzones to a resealable freezer bag or airtight container. Be sure to label the bag with the date to keep track of freshness. They can be stored in the freezer for up to 3 months.

• When ready to enjoy, reheat refrigerated mini calzones in a preheated oven at 350°F (175°C) for about 10 minutes, or until heated through. This will help maintain their crispy exterior.

• For frozen mini calzones, there's no need to thaw. Simply place them on a baking sheet and bake in a preheated oven at 375°F (190°C) for 15-20 minutes, or until they are hot and the cheese is melty.

• To add a touch of freshness, consider serving the reheated mini calzones with a side of warm marinara sauce for dipping.

• Preheat your oven to 350°F (175°C). Place the mini calzones on a baking sheet lined with parchment paper. Cover them loosely with aluminum foil to prevent excessive browning. Heat for about 10-15 minutes or until the cheese inside is melty and the calzones are warmed through.

• For a quick fix, use a microwave. Place the mini calzones on a microwave-safe plate. Cover them with a damp paper towel to retain moisture. Heat on medium power for 30-45 seconds. Check if they are warm enough; if not, continue in 15-second intervals.

• If you have an air fryer, preheat it to 320°F (160°C). Arrange the mini calzones in a single layer in the basket. Heat for about 5-7 minutes, checking halfway through to ensure they don't overcook. This method will give them a nice crispy exterior.

• On the stovetop, use a skillet over medium-low heat. Add a small amount of olive oil to the pan. Place the mini calzones in the skillet and cover with a lid. Heat for about 3-5 minutes on each side, ensuring they are heated through and have a slightly crispy crust.

• Oven: Used to bake the mini calzones at a consistent temperature of 375°F (190°C) until they are golden brown.

• Rolling pin: Essential for rolling out the pizza dough to an even thickness before cutting it into circles.

• Floured surface: A work area dusted with flour to prevent the dough from sticking while rolling it out.

• Cookie cutter: Utilized to cut the rolled-out dough into small, uniform circles. A glass can also be used as an alternative.

• Spoon: Handy for placing a small amount of marinara sauce onto each dough circle.

• Baking sheet: A flat surface to arrange the mini calzones on for baking in the oven.

• Pastry brush: Used to apply olive oil onto the surface of the mini calzones before baking.

• Cooling rack: Allows the baked mini calzones to cool slightly before serving, ensuring they don't become soggy.

Prepare ingredients ahead: Pre-measure the marinara sauce, shredded mozzarella cheese, and pepperoni slices to streamline the assembly process.

Use pre-made dough: Opt for store-bought pizza dough to skip the time-consuming task of making it from scratch.

Efficient rolling: Roll out the dough in one large sheet and cut multiple circles at once to save time.

Batch baking: Arrange all mini calzones on a single baking sheet to bake them simultaneously.

Quick cooling: Transfer baked calzones to a wire rack for faster cooling.