These crowd-pleasing Mini Pepperoni Calzones are easy to make and perfect for a busy weeknight dinner or the kids’ lunchboxes!
Easy Bites for Kids Who Love Pizza!
When Baker was little, he loved pizza. But packing a whole slice in his lunchbox seemed be a bit messy. One day, I decided to wrap his favorite pizza ingredients in my go-to pizza dough to create these great Mini Pepperoni Calzones that he can easily eat with his hands. Calzones are nothing new, but to Baker, these Mini Pepperoni Calzones are the greatest invention ever! He was begging for one at every meal (including breakfast) after I made them the first time!
For My Cold Pizza Fans
I like my pizza warm, so I prefer to reheat these in the oven or microwave, but I know a lot of people that love eating cold or room temperature pizza so your kiddo might not even want to microwave the calzone at school.
And, of course, you can use any pizza toppings you want. It would even be fun to set up a “make-your-own-calzone-bar” with a variety of your family’s favorite pizza toppings and let each person fill their own calzone! I know we don’t all have time for this idea on a busy weekday, but maybe a fun Friday family night?!
What Do I Need to Make Mini Pepperoni Pizza Calzones?
(see recipe card for measurements and details)
- All-purpose flour
- Granulated sugar
- Kosher salt
- Active dry yeast
- Olive oil
- Warm water
- Large egg
- Pizza sauce
- Pepperoni
- Shredded mozzarella cheese
- Fresh grated parmesan cheese
- Italian seasoning
- Rolling pin
- Baking sheets
How to Make Mini Pepperoni Calzones
- In the bowl of an electric mixer, combine 1 cup flour with sugar, salt and yeast.
- Add olive oil and warm water. Beat on medium speed 2-3 minutes, scraping bowl frequently.
- Stir in remaining flour until just combined.
- Switch to a dough hook and knead dough for 5-8 minutes or until dough is smooth and springy. If you don’t have a dough hook, place dough on a lightly floured surface and knead with your hands 8-10 minutes.
- Leave the dough in the bowl and cover loosely with plastic wrap. Let rest and rise for 30 minutes.
- Preheat oven to 400°F. Lightly beat the egg in a small bowl.
- Place dough on a lightly floured surface and roll to about 1/4 inch thickness. Use a 4 to 5 inch round bowl to measure out circles by placing the bowl on the dough and cutting around it with a knife.
- Place the dough rounds on lightly greased baking sheets.
- Put 1 tablespoon of pizza sauce, 5 pepperonis and a spoonful of mozzarella on the center of each round leaving about 1/4 inch around the edges.
- Brush edges with the beaten egg. Fold each circle over and seal edges with a fork. Brush the top of each calzone with the egg.
- In a small bowl, combine the Parmesan cheese and Italian seasoning. Sprinkle each calzone generously with the seasoned parmesan cheese mixture.
- Bake for 12-15 minutes or until golden brown and crisp around the edges.
How to Store Mini Pepperoni Calzones
To store the baked calzones, place them in an airtight container or baggie in the refrigerator for up to 3 days. Reheat in the microwave in 30 second intervals until warmed through or reheat in the oven or toaster oven at 325°F for 5-10 minutes until crisped on top and heated through.
To freeze the baked calzones, let cool completely and wrap each calzone in plastic wrap. Place the wrapped calzones in a freezer-safe container or baggie in the freezer for up to 3 months.
When ready to enjoy the frozen calzones, let them thaw completely in the refrigerator. Reheat in the microwave in 30 seconds intervals until warmed through or reheat in the oven or toaster oven at 325°F for 5-10 minutes until crisped on top and heated through.
Make Ahead Instructions
The dough can be prepped up to 3 days in advance up to the point of covering it loosely with plastic wrap. Except for cover the dough tightly with plastic wrap and place it in the refrigerator for up to 3 days. When ready to use, let set at room temperature, loosely covered in the plastic wrap, for 1 hour before proceeding with the recipe.
Calzones can be prepped completely in advance and placed in a single layer on a sheet pan that’s then covered in plastic wrap and immediately stored in the refrigerator for up to 2 days before baking.
If you want to freeze unbaked calzones, you’ll place the prepared calzones in a single layer on a sheet pan in the freezer and let them flash freeze for 1 hour before wrapping each calzone in plastic wrap and then placing in a freezer-safe container or plastic bag in the freezer for up to 3 months. Frozen unbaked calzones can be baked from frozen at 400°F for about 20-25 minutes or until golden and heated all the way through.
Pizza Perfection
From easy snacks to homemade pizza dough and creative meal ideas, My Favorite Pizza Recipes answer that pizza craving deliciously and without the delivery fee!
If you make these Mini Pepperoni Calzones, be sure to snap a picture and tag me on Instagram @thebakermama so I can see! 😍 I just love seeing how inspired and creative y’all get with the recipes and ideas I share. Enjoy!
Enjoy!
Mini Pepperoni Calzones
- Prep Time: 20 mins
- Dough Rising Time: 30 mins
- Cook Time: 15 mins
- Total Time: 1 hour 5 mins
- Yield: 10
- Category: Main
Description
These crowd-pleasing calzones are easy to make and perfect for a busy weeknight dinner or the kids’ lunchbox!
Ingredients
- 3 cups all-purpose flour
- 1 tablespoon granulated sugar
- 1 teaspoon kosher salt
- 2 and 1/4 teaspoons active dry yeast, (1 (.25 ounce) package)
- 3 tablespoons olive oil
- 1 cup very warm water (120°F to 130°F)
- 1 large egg
- 1/2 cup pizza sauce
- 50 pepperoni
- 1 cup shredded mozzarella cheese
- 1/2 cup fresh grated parmesan cheese
- 3 tablespoons dried Italian seasoning
Instructions
- In the bowl of an electric mixer, combine 1 cup flour with sugar, salt and yeast. Add olive oil and warm water. Beat on medium speed 2-3 minutes, scraping bowl frequently.
- Stir in remaining flour until just combined. Switch to a dough hook and knead dough for 5-8 minutes or until dough is smooth and springy. If you don’t have a dough hook, place dough on a lightly floured surface and knead with your hands 8-10 minutes.
- Leave the dough in the bowl and cover loosely with plastic wrap. Let rest and rise for 30 minutes.
- Preheat oven to 400°F. Lightly beat the egg in a small bowl.
- Place dough on a lightly floured surface and roll to about 1/4 inch thickness. Use a 4 to 5 inch round bowl to measure out circles by placing the bowl on the dough and cutting around it with a knife.
- Place the dough rounds on lightly greased baking sheets.
- Put 1 tablespoon of pizza sauce, 5 pepperonis and a spoonful of mozzarella on the center of each round leaving about 1/4 inch around the edges.
- Brush edges with the beaten egg. Fold each circle over and seal edges with a fork. Brush the top of each calzone with the egg.
- In a small bowl, combine the Parmesan cheese and Italian seasoning. Sprinkle each calzone generously with the seasoned parmesan cheese mixture.
- Bake for 12-15 minutes or until golden brown and crisp around the edges.
