Mini Calzones Recipe | The Perfect Party Food
This easy finger-food recipe can be customized with different fillings for the perfect mini calzone. Serve with marinara for dipping. They’ll be gone before you know it.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 40 pieces 1x
- Category: Appetizer
Scale
Ingredients
- 1 box Pillsbury Pie Crusts
- 40 slices pepperoni (try turkey pepperoni)
- 4 oz fresh mozzarella, shredded
- 1 cup mushrooms, diced
- 1 egg
- 2 Tablespoon water
- garlic powder
- parmesan cheese, shredded
- marinara sauce, for dipping
Instructions
- Preheat oven to 425°F. Line a large baking sheet with parchment paper.
- Unroll one sheet of pie crust. Using a 3 inch cookie cutter (or ramekin) cut 10 circles. Roll out excess pie crust into remaining rounds.
- In the middle of each round, place 2 pepperoni slices, a few mushrooms, and some mozzarella. Don’t over fill, just a little of each thing is enough. Fold over the dough to create the calzone. With your finger, pinch the edges together. Using a fork, crimp the edges.
- Repeat with remaining dough and filling ingredients.
- Transfer mini calzones to prepared baking sheet.
- In a small bowl, mix egg and water. Use a pastry brush to brush egg wash onto calzones.
- Lightly dust calzones with garlic powder.
- Bake for approximately 10 minutes until lightly browned.
- Sprinkle on parmesan cheese and bake another 5 minutes.