ADVERTISEMENT

Mini Antipasto Calzones

Mini Antipasto Calzones
PREP TIME
35 min
COOK TIME
15 min
YIELDS
12 servings

These mini calzones are the perfect size for kids’ hands, a tasty snack for parties or after school.

ADVERTISEMENT

Ingredients

Flour, for dusting
1
(1-lb) ball pizza dough
Cornmeal, for dusting
½
cup (4 oz) shredded fontina (see note)
½
cup (4 oz) shredded provolone
1
oz salami, diced into ¼-inch pieces
¼
cup diced roasted red pepper, jarred or homemade)
1
Tbsp finely chopped kalamata olives (about 5 olives)
1
egg
Marinara sauce (jarred or homemade), warmed, for dipping
ADVERTISEMENT

Directions

Notes

To make shredding the fontina easier, freeze it for 15 to 20 minutes.

Step 1

Place an oven rack in the center of the oven. Preheat the oven to 400ºF.

Step 2

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.

Step 3

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.

Step 4

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.

Rate Recipe

My rating for Mini Antipasto Calzones
ADVERTISEMENT