Italian Mini Calzones Appetizer Recipe

Discover these irresistible mini calzones, the handheld cousins of classic Italian calzones. Using simple pizza dough, they’re filled with a gooey blend of cheeses, zesty pepperoni, and hints of Italian herbs, then baked to crispy golden perfection. Ideal as party appetizers, game-day snacks, or fun family dinners—pure portable pizza bliss in every bite!

Why You’ll Love This Recipe

You’ll adore these mini calzones because they’re fun, customizable, and deliver all the beloved flavors of pizza in a cute, easy-to-eat package—no forks required! The dough turns out perfectly crisp on the outside while staying soft and chewy inside, cradling a luscious filling of stretchy mozzarella, creamy ricotta for moisture, sharp Parmesan for depth, and pepperoni for that classic salty kick.

They’re quick to assemble (especially with store-bought dough), make-ahead friendly, and always a crowd-pleaser at parties or movie nights. Kids love helping stuff and seal them, adults rave about the gooey cheese pull, and everyone dips them happily in warm marinara.

Once you bite into one fresh from the oven, you’ll wonder how you ever lived without these little pockets of joy—far better than takeout and so satisfyingly homemade!

Yield: 20 mini calzones

Italian Mini Calzones Appetizer Recipe

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Crispy golden mini calzones stuffed with cheesy pepperoni filling—perfect bite-sized Italian appetizers!

Prep Time 25 minutes

Cook Time 18 minutes

Additional Time 10 minutes

Total Time 53 minutes

Ingredients

• 1 lb (about 450g) pizza dough (store-bought or homemade), at room temperature
• 1 cup shredded low-moisture mozzarella cheese
• ½ cup whole milk ricotta cheese
• ¼ cup freshly grated Parmesan cheese
• ½ cup mini pepperoni slices or chopped regular pepperoni
• ¼ cup marinara or pizza sauce (plus extra for dipping)
• 1 teaspoon Italian seasoning
• ½ teaspoon garlic powder
• 1 egg (for egg wash)
• Optional: pinch of red pepper flakes, fresh basil for garnish

Instructions

1. Get everything ready for fun! Preheat your oven to 425°F (220°C) and line two baking sheets with parchment paper—this keeps things non-stick and easy. Grab a small bowl for the egg wash by beating the egg with a splash of water.
2. Roll out the magic dough. On a lightly floured surface, divide the pizza dough into 16-20 equal pieces (golf ball size). Roll each piece into a 4-5 inch circle about ⅛-inch thick—use a rolling pin or your hands for rustic charm!
3. Mix up that irresistible filling. In a bowl, combine mozzarella, ricotta, Parmesan, Italian seasoning, garlic powder, and a pinch of red pepper flakes if you like heat. Stir until creamy and well mixed—taste and adjust seasoning for perfection.
4. Spoon on the goodies. Place about 1 tablespoon of the cheese mixture in the center of each dough circle, then top with 3-4 mini pepperoni slices (or chopped) and a tiny dollop of marinara—keep it modest to avoid overflow!
5. Fold and seal like a pro. Fold the dough over the filling to create a half-moon shape. Press the edges together firmly, then crimp with a fork for that cute sealed look and to lock in all the melty goodness.
6. Add a little shine. Place the mini calzones on the prepared baking sheets, spacing them apart. Brush the tops generously with egg wash—this gives them that gorgeous golden color and helps herbs stick if you sprinkle extra seasoning.
7. Vent for success. Use a sharp knife to cut 2-3 small slits on top of each calzone—steam needs to escape so they don't burst and the filling stays inside!
8. Into the oven they go! Bake for 15-18 minutes, rotating the sheets halfway through, until puffed, golden brown, and the cheese is bubbling through the vents—your kitchen will smell like an Italian trattoria!
9. Rest and admire. Remove from the oven and let them cool for 5 minutes on the sheets—they'll firm up a bit for easier handling but stay wonderfully gooey inside.
10. Serve with love! Arrange on a platter, garnish with fresh basil if desired, and serve warm with warmed marinara for dipping. Watch everyone fight over the last one—the cheese pull is epic!

Notes

These are best hot from the oven for maximum ooze! Don't overstuff to prevent leaks. If filling seems too wet, drain ricotta or use less sauce inside. Pair with extra marinara, a green salad, or as part of an antipasto spread. Great for parties—make ahead and bake when guests arrive!

Nutrition Information

Yield

20

Serving Size

1
Amount Per Serving Calories 159Total Fat 9gSaturated Fat 4gUnsaturated Fat 5gCholesterol 31mgSodium 335mgCarbohydrates 12gFiber 1gSugar 1gProtein 7g

The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

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Recipe Tips and Tricks

• Let store-bought dough come to room temperature for easier rolling without tearing.
• Don’t overfill—use about 1-2 tablespoons of filling per mini calzone to avoid leaks.
• Seal edges tightly with a fork for that professional crimped look and to keep cheese inside.
• Brush with egg wash for shiny, golden tops; add garlic powder or herbs to the wash for extra flavor.
• Bake on parchment-lined sheets to prevent sticking and easy cleanup.
• Poke a small vent hole in each to let steam escape and prevent bursting.
• For extra crispiness, bake on a preheated pizza stone if you have one.

Ingredients Notes

• Pizza dough is the foundation—store-bought refrigerated or homemade works great; it should be soft and pliable for easy shaping into small rounds.
• Mozzarella cheese (shredded low-moisture) melts beautifully for that iconic stretch—fresh mozzarella can make them too watery.
• Ricotta cheese (whole milk preferred) adds creamy richness and binds the filling—drain if watery.
• Parmesan cheese (freshly grated) brings nutty, salty umami; avoid pre-grated for better melt and flavor.
• Pepperoni (mini or chopped slices) provides classic spicy-savory taste; turkey or plant-based works for variations.
• Marinara or pizza sauce adds tangy moisture inside and for dipping—use thick sauce to avoid sogginess.
• Italian seasoning and garlic powder enhance the authentic Italian profile—fresh herbs like basil can elevate it further.

Variations and Substitutions

• Go vegetarian with spinach, mushrooms, onions, and extra ricotta instead of pepperoni—sauté veggies first to release moisture.
• Try ham and cheese for a classic combo, or sausage and bell peppers for heartier bites.
• Make them spicy by adding red pepper flakes, jalapeños, or spicy salami to the filling.
• For a three-cheese version, skip meat and load up on mozzarella, ricotta, and provolone or fontina.
• Gluten-free? Use GF pizza dough and check other ingredients.
• Vegan twist: plant-based cheeses, dairy-free ricotta alternative, and veggie pepperoni or mushrooms.
• Breakfast style: fill with scrambled eggs, cheese, and bacon or sausage for a fun morning treat.
• Deep-fried panzerotti style (Southern Italian): fry instead of bake for ultra-crispy results—use neutral oil at 350°F.

Storage Options

Store baked mini calzones in an airtight container in the fridge for up to 3 days. Reheat in a 350°F oven for 8-10 minutes to crisp up (microwaving softens the crust).

Freeze baked or unbaked (after assembling) for up to 2 months—wrap individually, thaw in fridge overnight, then bake as directed (add a few extra minutes if frozen). Best enjoyed fresh, but they reheat surprisingly well!

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