Mini Stuffed Pizzas Calzones Recipes

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AIR FRYER MINI PIZZA CALZONES



Air Fryer Mini Pizza Calzones image

These mini hand-held calzones are perfect as appetizers or snacks. I chose to use pepperoni but they would be great with sausage or just plain with cheese.

Provided by Yoly

Categories     World Cuisine Recipes     European     Italian

Time 35m

Yield 9

Number Of Ingredients 5

1 (13.8 ounce) package refrigerated pizza dough (such as Pillsbury®)
9 teaspoons pizza sauce
1 (1.75 ounce) package pepperoni (such as Hormel®)
4 ½ tablespoons shredded mozzarella cheese
avocado oil cooking spray

Steps:

  • Roll out pizza dough on a lightly floured surface. Cut out 9 circles using a 2 1/8-inch biscuit cutter. Roll each circle into a 4 1/2-inch disc. Fill each disc with 1 teaspoon pizza sauce, 3 slices pepperoni, and 1/2 tablespoon mozzarella cheese. Fold over, secure edges by folding, and crimp with the tines of a fork.
  • Preheat an air fryer to 375 degrees F (190 degrees C). Line the air fryer basket with parchment paper and spray with avocado oil. Place a batch of calzones into the basket and mist them with avocado oil.
  • Air fry for 6 to 8 minutes. Turn calzones over, mist with avocado oil, and air fry until golden brown, 2 to 3 minutes more. Repeat with remaining calzones.

Nutrition Facts : Calories 153.2 calories, Carbohydrate 21.2 g, Cholesterol 8 mg, Fat 4.5 g, Fiber 0.7 g, Protein 6 g, SaturatedFat 1.2 g, Sodium 430.1 mg, Sugar 2.5 g

DEEP-FRIED MINI CALZONES (PANZAROTTI) RECIPE BY TASTY



Deep-Fried Mini Calzones (Panzarotti) Recipe by Tasty image

Here's what you need: warm water, active dry yeast, flour, grated parmesan cheese, baking powder, salt, sugar, olive oil, tomato sauce, shredded mozzarella cheese, fresh basil, salt, oil, fresh parsley

Provided by Julie Klink

Categories     Snacks

Yield 14 servings

Number Of Ingredients 14

1 ⅓ cups warm water
1 ½ teaspoons active dry yeast
3 ½ cups flour, divided
¼ cup grated parmesan cheese
1 teaspoon baking powder
1 teaspoon salt
2 teaspoons sugar
3 tablespoons olive oil, divided
2 cups tomato sauce, divided
3 cups shredded mozzarella cheese, divided
1 cup fresh basil, chopped, divided
salt, to taste
oil, for frying
2 tablespoons fresh parsley, chopped, to serve

Steps:

  • In a liquid measuring cup, sprinkle the yeast over the warm water. Set aside for 5 minutes to bloom.
  • In a bowl, add 3 cups (375 g) of the flour, Parmesan, baking powder, salt, and sugar, and stir to combine.
  • Add 2 tablespoons of the olive oil and stir to combine. Pour the yeast water over the flour mixture and stir until the dough forms into a ball.
  • Use remaining flour for dusting the surface. Scrape the dough out of the bowl onto your floured surface. Knead the dough for about 10 minutes until the dough is tight and form the dough into a ball.
  • Pour 1 tablespoon olive oil in a bowl. Place the dough in the bowl.
  • Cover, let rise for 1 hour in a warm area, or until the dough has doubled in size.
  • Flour the surface. Flip bowl over surface and let the dough fall out of the bowl. Cut the dough into 2-inch (5-cm) pieces. Roll into balls.
  • Begin forming the dough into a circle about ½-inch (1-cm) thick and 5 inches (12-cm) wide, making sure the middle of the circle is not too thin. Repeat with the other balls of dough.
  • Spoon 1 tablespoon of tomato sauce on to the center of the dough.
  • Sprinkle 2 tablespoons mozzarella, then 1 tablespoon basil. Season with salt.
  • Fold the dough over the fillings and seal. Pinch the edge of the dough together and fold back. Repeat with the rest of the dough.
  • Heat 2 inches (5 cm) of oil until the temperature reaches 365˚F (185˚C).
  • Fry the calzones 2 at a time for about 3 minutes on each side. Remove from oil and drain on a paper towel-lined plate.
  • Place a bowl filled with the rest of the tomato sauce on the plate.
  • Sprinkle with parsley. Serve immediately.
  • Enjoy!

Nutrition Facts : Calories 261 calories, Carbohydrate 27 grams, Fat 11 grams, Fiber 1 gram, Protein 11 grams, Sugar 2 grams

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.

CALZONE PIZZA STUFFED WITH RICOTTA AND SALAMI



Calzone Pizza Stuffed With Ricotta and Salami image

Enjoy a classic Italian meal with this flavourful recipe for a stuffed pizza filled with salami, ricotta and spinach.

Provided by English_Rose

Categories     European

Time 1h5m

Yield 2 serving(s)

Number Of Ingredients 13

1 lb ricotta cheese
7 ounces spinach, cooked
10 slices salami
2 ounces parmesan cheese, shavings
10 black olives, halved
4 tablespoons tomato sauce
6 basil leaves
salt & freshly ground black pepper
1 pinch salt
1 teaspoon dried yeast
9 tablespoons warm water
6 ounces strong white flour
1 tablespoon extra virgin olive oil

Steps:

  • To make the pizza dough, mix the salt and the yeast in a bowl with the warm water.
  • In another large bowl make a well in the centre of the flour and then add in the yeast mixture and the olive oil.
  • Mix well with a wooden spoon until the mixture forms into a dough.
  • Turn out the dough onto a clean, well-floured surface and knead it with your hands for around 3 minutes.
  • Place the dough in a bowl, cover with a clean tea-towel, leave in a warm place and allow to rest for at least 20 minutes.
  • Preheat the oven to 450°F
  • Flatten the dough into a 12in pizza tray, using your hands to press it down.
  • Place the ricotta, spinach, salami, Parmesan, olives and basil leaves over one half of the pizza dough and season with salt and freshly ground pepper.
  • Carefully fold the other half of the pizza over the filling, sealing the edges together well.
  • Spread the tomato sauce over the calzone and bake at once for 15 minutes until cooked through.
  • Serve hot from the oven.

Nutrition Facts : Calories 1290.9, Fat 77, SaturatedFat 38.1, Cholesterol 233.3, Sodium 2616.3, Carbohydrate 84.2, Fiber 6.4, Sugar 4.8, Protein 66.1

MINI STUFFED PIZZA'S (CALZONES)



Mini Stuffed Pizza's (calzones) image

My husband loves pepperoni pizza, but I'm more of a Hawaiian style, or sausage and green pepper lover. So rather than buy two every time we wanted Pizza, I came up with this simple recipe to make small individual sized stuffed pizza's that could be tailored to everyone's tastes. I have taken them to several get togethers and parties as appetizers and they were gobbled right up. I hope you enjoy them as much as my family and friends have.

Provided by Marina Neff @Kittiecooks

Categories     Other Main Dishes

Number Of Ingredients 10

2 tubes - refrigerated pizza dough (or can make your own)
1 Large can(s) tomato sauce
1 Small can(s) tomato paste
1 medium onion, finely chopped or grated
1 clove(s) garlic, finely diced
4 tablespoon(s) pizza seasoning (or make your own blend using rosemary,thyme,oregano,basil, & red pepper flakes)
- salt and pepper to taste
- favorite pizza toppings...
note* - ideas for toppings : pepperoni, ital sausage, ham, pineapple, green peppers, mozzarella, cheddar, smoked gouda, feta cheese, mushrooms , etc)
note* - can sub 1 - 2 jars of pizza sauce to save time in which case you don't need tomato sauce, paste, or pizza seasonings unless you wish to add extra herbs to your pizza

Steps:

  • In large saucepan, saute onion and garlic in 1 tbsp of olive oil till onion is clear. Add tomato sauce and tomato paste and heat till slow simmer. Add pizza seasoning, salt and pepper and cover... simmer for about 20 minutes or so or till sauce has thickened. then set aside to cool.
  • Roll out pizza dough to about 1/2 to 1/4 inch thick and cut into rectangles roughly about the size of your hand ( can make them smaller if you want to use as an appetizer )
  • Preheat oven to 425. Place pizza rectangles on a baking sheet. On each rectangle, spread about 2 to 3 tbsp pizza sauce , or til dough is covered to within a half inch from borders.
  • top with your favorite toppings and fold over the crust empanada style. Seal edges and cut steam vents in the top. If making different kinds you can use a paring knife to mark each one different so you know which "pizza" is which.
  • Pop them in the oven and bake for approximately 20 minutes or till crust is a light golden brown. Let rest 5 - 10 minutes before serving.
  • Some variations I've tried: sauteed mushrooms and green peppers, pepperoni, italian sausage, ham and pineapple, roasted veggie, Hamburger & cheddar, 4 cheese, just to name a few. If you choose, you can serve them with a small bowl of warmed up pizza sauce on the side for dipping
  • If making the larger sized, you can get about 6 servings per tube of refridgerator pizza dough. Appetizer size you can get approximately 12 to 18 servings per tube.

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.

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