Serves 32

Prep time 5 minutes

Cook time 1 hour

Ingredients

1 large egg
1 Tbsp. water
2 unbaked pie crusts, thawed if frozen
3/4 cup shredded mozzarella cheese
1/2 cup finely chopped sliced pepperoni
1 bottle (15 oz.) Contadina® Original Pizza Squeeze, divided 1 tsp. dried Italian seasoning, divided

Directions

  1. Arrange a rack in the middle of the oven and heat to 375°F. Line 2 baking sheets with parchment paper. Beat egg and water together in a small bowl; set aside.

  2. Place 1 pie crust on a lightly floured work surface (keep other crust in refrigerator). Sprinkle the top with flour and roll the dough to a 13-inch round (about 1/16-inch thick). Using a 2-3/4-inch round cutter (or a 14.5 oz. can of tomatoes as a stencil), cut out as many rounds as possible. Transfer rounds to a baking sheet in a single layer. If needed, gather the dough scraps into a ball, then roll out and cut again until there are 16 rounds on the first baking sheet. Refrigerate. Repeat with rolling and cutting out the second crust, then refrigerate.

  3. Mix mozzarella, pepperoni and 1/3 cup pizza sauce together for the filling.

  4. Form the first tray of mini calzones, keeping the other tray in the refrigerator. Place 1 generous teaspoon of filling on each dough round. Dip your finger in the egg wash and trace around the edge of a round to moisten. Hold each calzone in your hand and fold the sides up like a taco. Squeeze the bottom left and right corners together at the edges, and then continue squeezing toward the middle to create a well-sealed calzone with 1/4-inch pinched border on the rounded side. Lay the calzones flat on baking sheet to roll and twist the rounded edge in a decorative rope pattern, to further seal the edges.

  5. Repeat with remaining dough rounds until first baking sheet is filled and formed. Brush the tops with egg wash and sprinkle with half of the Italian seasoning. Bake until golden brown, 20 to 25 minutes.

  6. Meanwhile, form the second tray of calzones. Return to refrigerator until the first tray has finished baking. Bake second tray of calzones.  Let baked calzones cool for 10 minutes. Meanwhile, heat remaining pizza sauce until warm. Serve sauce with mini calzones for dipping.

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