Mini pepperoni calzones
25 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | 10 oz pkg refrigerated pizza dough | |
| 1 | Egg; beaten | |
| 2 | teaspoons | Water |
| 2 | tablespoons | (to 3) Parmesan cheese |
| ⅓ | cup | Pepperoni; finely chopped |
| ¼ | cup | Green pepper; finely chopped |
| ¼ | cup | Pizza sauce of your choice |
| 2 | tablespoons | Onion; finely chopped |
| ½ | teaspoon | Dried Italian seasoning; crushed |
| ½ | cup | Broccoli; finely chopped |
| ⅓ | cup | Soft style cream cheese with chives |
| 2 | tablespoons | Pimiento; diced |
| 1 | tablespoon | Parmesan cheese; grated |
| ½ | teaspoon | Lemon peel; finely shredded |
| Dash of pepper | ||
Directions
PEPPERONI FILLING
BROCCOLI FILLING
Each filling recipe provides enough to make 25 mini calzones. If you want to make 50 calzones, double dough needed.
For fillings: Mix all of Pepperoni Filling ingredients together and mix all Broccoli Filling ingredients together. Blend each well. Use immediately or cover and chill for up to 24 hours.
For mini calzones: Unroll pizza dough. On a lightly floured surface roll dough into a 15" square. Cut 25 3" squares. Spoon a slightly rounded teaspoon of either the Pepperoni Filling or the Broccoli Filling atop each dough square. Brush edges of each dough square with water. Lift one corner of each square and stretch dough over the filling to the opposite corner, making a triangle. Press edges together and seal well with a fork.
Arrange calzones on a greased baking sheet. Prick tops with a fork.
Combine egg and water. Brush calzones with egg mixture.
Bake in a 425 oven for 10 to 12 minutes. During the last 3 minutes of baking time, sprinkle each with Parmesan cheese. Let stand for 5 minutes before serving. May be served with warm pizza sauce for dipping.
Posted to FOODWINE Digest 15 November 96 Date: Fri, 15 Nov 1996 14:32:45 -0500 From: Laura Hunter <LHunter722@...>