They’re easy to make ahead and the reward is crispy edges and cheesy, oozing filling.
I don’t know why this is particularly a Syrian thing, but baby pizzas are a staple (perhaps because they’re the dairy alternative to lehme b’agine?). They’re at every formal dairy meal and break-the-fast. The mini versions are perhaps more common than the big ones on dinner rotations too.
Mini pizzas, while super easy to make fresh, are not so good when they’re reheated. They either get overcooked or the cheese simply doesn’t look so appetizing the second time around. And if you’re assembling, freezing, and baking fresh, 24 little pizzas will monopolize your whole oven.
Plus, sometimes we just need a change.
There are a bunch of things that I really like about these calzones.
You can make lots of different fillings. I fill mine with these three combinations… a pizza version, a cheese-and-broccoli version, and regular cheese. Our cheese mixture is not just cheese. The combination of cheese, mayo, and fresh garlic makes our filling extra creamy, gooey, and flavorful.
Let your doughs defrost completely. It’s even good if you let them get soft and rise a bit. The quantity of cheese that this recipe calls for will be enough to fill 24 calzones.
To close, simply fold over and seal closed. I really don’t mind when these are a bit messy, because then I have a clue as to what’s inside!
Then brush with egg. You can fit lots of calzones on a baking sheet when you’re assembling and freezing. If you’re making ahead, flash freeze then stick them in a Ziploc.
When you’re baking, you can make way more at a time vs. mini pizzas. And the edges get delightfully crispy.
Yay. Great for entertaining and making in bulk, also great for a basic weeknight.
Mini Calzones
Ingredients
- 24 mini pizza doughs
- Pizza sauce
Broccoli Filling:
- 1-2 tbsp oil
- 1 onion, very thinly sliced or diced
- ½ (24-ounce) bag frozen chopped broccoli
- Salt, pepper, and garlic powder to taste
- 1 egg, beaten
Garlic Cheese Filling:
- 1 cup shredded mozzarella
- ¼ cup lite mayonnaise
- 2 garlic cloves, crushed
- 2 frozen basil cubes, optional (if your kids don’t mind “green stuff”)
Instructions
- Preheat oven to 350F if baking immediately.
- Line a baking sheet with parchment paper. Lay rounds on baking sheet (you won’t be able to fit all in the beginning, but as you start closing the calzones, you will).
- Meanwhile, prepare the broccoli filling. Heat oil in a saute pan or frying pan. Add onion and cook until soft, 5-7 minutes. Add broccoli and cook until cooked through. Season with salt, pepper, and garlic powder. * The broccoli filling is enough to fill all of them, so freeze the leftovers. Quantity of sauce needed depends on how many pizza calzones you are making.
- Prepare the cheese filling. In a bowl, combine all ingredients.
- Assemble the calzones. Put a spoon of cheese filling on each round. Add a small spoon of sauce or broccoli as desired. Close calzones. Brush with egg.
- Freeze or bake immediately for 18-20 minutes.
Which brand and size pizza dough do you use?
I use Mazor dough, but mini pizza doughs your grocery carries should be fine.
Does the dough get 100% cooked? I often find that calzones at the pizza shop are not cooked all the way through and are kind of soggy…
For sure. This dough is thinner, and the calzones are smaller and crispier.
I made these tonight they were great! I made another filling using pesto and cheese it was also very good. Thanks again!
These would also be great using the 6” doughs as a personal calzone. (Adjust bake time) Another great filling sauté mushrooms, onions salt pepper and shredded cheese or veggie with peppers and mushrooms etc
When reheating frozen calzones, do you defrost them first or stick them still frozen into the oven? At what temp?
Frozen into the oven. Same baking temp as instructed above. The baking time diff between fresh and frozen will be within a couple mins.
What’s the trick to getting the dough to stay closed for whatever recipe? Triangle pastry dough stuffed with deli or whatever, never stays closed while baking. I end up with open triangles and/or circles no matter how hard I press with the fork
Brush egg or water on the edge of half your dough; it acts as the glue.
I brushed egg on my dough and sealed with a fork, but they still pop open and all the cheese comes out in the oven. I have a huge batch in my freezer (raw) – any idea of what I can do now to prevent the rest of them from opening up?
Just made these today for supper, WHAT A HIT!
Yay!
This was such a great family motzei shabbos activity!! Young and old loved it!!!!!!!!
Can I make these in a Betty Crocker if I don’t have a milchig oven?
Sure why not. I just know cook time though. If you try it, let us know how long they need!
I tried it in the Betty Crocker for 18 minutes and they came out perfectly!
Can I use tortillas or does it have to be dough?
I think to be safe you should choose wheat flour.
These look yum! If i am planning on freezing them raw – should i egg them before freezing or when i bake them?