Mini Antipasto Calzones
- Level: Easy
- Yield: 12 mini calzones
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 191
- Total Fat
- 8
- Saturated Fat
- 4
- Carbohydrates
- 20
- Dietary Fiber
- 1
- Sugar
- 1
- Protein
- 9
- Cholesterol
- 33
- Sodium
- 447
- Total: 50 min
- Active: 35 min
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
Directions
- 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.
Cook’s Note
To make shredding the fontina easier, freeze it for 15 to 20 minutes.