| Level: | Easy |
| Total: | 50 min |
| Active: | 35 min |
| Yield: | 12 mini calzones |
Ingredients
- 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
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 12 servings |
| Calories | 191 |
| Total Fat | 8 g |
| Saturated Fat | 4 g |
| Carbohydrates | 20 g |
| Dietary Fiber | 1 g |
| Sugar | 1 g |
| Protein | 9 g |
| Cholesterol | 33 mg |
| Sodium | 447 mg |
Reviews
they make perfect apps and snacks, they are delicious