Mini Antipasto Calzones

Total Time:
50 min
35 min
15 min

12 mini calzones

  • 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
  • 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.

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

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