Mini Antipasto Calzones

Total Time:
25 min
10 min
15 min

12 mini calzones

  • All-purpose flour, for work surface
  • One 1-pound ball pizza dough
  • Cornmeal, for baking sheet
  • 1/2 cup shredded provolone (about 4 ounces)
  • 1/2 cup shredded fontina (about 4 ounces)
  • 1 ounce salami, diced into 1/4-inch pieces
  • 1 jarred roasted red bell pepper, roasted red bell peppers, strained and diced into 1/4-inch pieces (about 1/4 cup)
  • 1 tablespoons kalamata olives, finely chopped (about 5 olives)
  • 1 egg
  • Marinara sauce, for dipping
  • Place an oven rack in the center of the oven and preheat 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 into 12 circles. Transfer the circles onto two heavy baking sheets dusted with cornmeal.

  • In a medium bowl, combine the cheeses, salami, peppers and olives. Place 1 tablespoon of the cheese mixture onto 1 half of each dough circle, leaving a 1/4-inch border. In a small bowl, beat together the egg and 1 teaspoon water until smooth. Using a pastry brush, lightly brush the edge of each circle with the egg. Fold the unfilled half of each circle over the filling and, using the tines of a fork, press the edges together to seal.

  • Brush the calzones with the egg mixture and bake until the calzones are golden brown, about 14 minutes, rotating the position of the trays halfway through. Serve the calzones on a platter with warm marinara sauce for dipping.

To make shredding a wedge of fontina easier, place it in the freezer for 15 to 20 minutes.

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    This recipe is featured in:

    Dinner and a Movie