Mini baked calzones

Name: Mini baked calzones
Prep time: 40 min
Cook time: 10 min
Total time: 50 min
Yield: 6
Ingredients: Water 1.3 cups; Type 0 flour 4 cups; Fresh brewer's yeast 1 oz; Fine salt 2 tsp; Sugar 1 tsp; Extra virgin olive oil 2 tbsp; Tomato purée 0.42 cup; Mozzarella cheese ½ cup; Prosciutto cotto 2.1 oz; Fine salt to taste; Extra virgin olive oil 2 tsp; Mozzarella cheese 2 oz; Zucchini 1.75 oz; Red peppers &frac13; cup; Eggplant 1.8 oz; Carrots ½ cup; Fine salt to taste; Black pepper to taste; Extra virgin olive oil ¾ tbsp

464

Calories per serving

Energy Kcal 464
Carbohydrates g 67.6
of which sugars g 4.7
Protein g 16
Fats g 14.4
of which saturated fat g 3.9
Fiber g 15.3
Cholesterol mg 3.4
Sodium mg 717

Difficulty: Average
Prep time: 40 min
Cook time: 10 min
Serving: 6
Cost: Low
Note Plus the rising time of about 2 hours

PRESENTATION

Rich Italian flavor fills every bite of these mini baked calzones—golden brown on the outside, stuffed full of soft cheesy goodness or savory meats inside. Bite-sized for easy serving, they show off that classic baked Italian turnover look with their crispy, hand-held shape and satisfy the craving for deeply nice and comforting food. At birthday parties or just for a quick bite during a busy week, these stay a favorite since they lean into the cozy traditions families love. Kids get EXCITED to see these on the table (especially with plenty of dipping options on the side)...and they’re a simple hit at potlucks, too—people reach for these again and again. With endless calzone filling ideas to choose from—think classic cheese or fun veggies—home cooks count on these for reliable flavor and supreme snack appeal. The great thing about this recipe is how much you can switch things up with fillings, colors, or flavors depending on the crowd or even picky eaters, and the crisp edges plus moist, pillowy inside make every piece really satisfying.

Busy schedules call for the kind of meal that’s easy to grab but still feels special and homemade—and this easy calzone recipe totally delivers. A stash of mini baked calzones works great for lunchboxes, after-school snacks, or a family movie night where everyone wants something warm and good to munch on (hello, customizable flavor). Since each homemade calzone can be made with almost any ingredients you love, balancing fluffy dough with rich cheesy or vegetable fillings, it’s a smart solution for all ages. Bringing out a platter of these always seems to get the conversation going—kids will compare filling combos, grownups grab seconds...and truthfully, serving with a simple tomato dip or ranch just adds to the appeal. Flexible enough for vegetarian, meat-lover, or even dessert styles, they fit every meal or party need while delivering that comforting Italian taste families crave. It’s the minis that bring the DELICIOUS, stress-free idea home: mini baked calzones for any day, any gathering, and pretty much any picky eater. Everyone’s happy, and having a few extras rarely lasts long!

INGREDIENTS

464

Calories per serving

Ingredients for the dough of 20 mini calzones: Water 1.3 cups (300 ml); Type 0 flour 4 cups (500 g); Fresh brewer's yeast 1 oz (25 g); Fine salt 2 tsp (10 g); Sugar 1 tsp; Extra virgin olive oil 2 tbsp (30 g) -

for the classic filling: Tomato purée 0.42 cup (100 g); Mozzarella cheese ½ cup (60 g); Prosciutto cotto 2.1 oz (60 g); Fine salt to taste; Extra virgin olive oil 2 tsp (10 g)

Ingredients for the vegetarian filling: Mozzarella cheese 2 oz (60 g); Zucchini 1.75 oz (50 g); Red peppers ⅓ cup (50 g); Eggplant 1.8 oz (50 g); Carrots ½ cup (50 g); Fine salt to taste; Black pepper to taste; Extra virgin olive oil ¾ tbsp (10 g)

Preparation

How to prepare Mini baked calzones

First, prepare the pizza dough with the quantities indicated above and following the procedure you can find Pizza dough Let it rise in a warm, dry place for about 2 hours, until the dough has doubled in volume. Once the dough has risen, start preparing the vegetable filling by washing and finely chopping (julienne style) various types of vegetables; we used zucchini, eggplants, carrots, and bell peppers 1. Place them in a pan with a tablespoon of oil and sauté them for a few minutes over high heat, adding salt and pepper 2. Cut the mozzarella into cubes 3 and place it on a colander to drain the excess water.

For the classic filling, season 100 ml of tomato puree with oil and salt 4, cut the mozzarella into cubes, draining it well, and the cooked ham into small pieces. Roll out the dough on a work surface into rectangles about 7 inches wide and 1/12 inch thick 5. Place the filling in small heaps 6 in the center of the rectangle (with the quantities of the recipe, you will have 10 mini calzones with tomato, mozzarella, and ham, and 10 with vegetables and mozzarella).

Lift the dough from one side and cover the filling by overlapping it on the other side 7. Use a pasta cutter with a diameter of 4 inches or a glass to cut the calzones into half-moons 8 and use the tines of a fork to press the edge to seal it 9. Lightly brush the mini calzones with oil and bake them in a convection oven at 450°F for 10/15 minutes. The baked mini calzones should be served hot, but be careful not to burn yourself with the filling!

For the translation of some texts, artificial intelligence tools may have been used.

Mini baked calzones

PRESENTATION

INGREDIENTS

How to prepare Mini baked calzones

RELATED RECIPES