Mini Calzones

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Store-bought biscuit dough makes these mini calzones the easiest weeknight meal ever! 5 ingredients and less than 30 minutes is all it takes – plus your family can help roll out the dough AND customize their filling!

Why you’re going to love this mini calzones recipe:

• The ingredient list is short and sweet! Just 5 ingredients, in fact! And they’re also common pantry ingredients that you might already have in your kitchen. The simple ingredient list and quick prep time is what makes this a favorite weeknight dinner in our house!
• They’re a great meal to have your kids help with! If your kids are itching to help in the kitchen, this is the perfect recipe for them to make! They can easily do everything – roll the dough, fill them up, fold them in half, crimp the edges and brush them with egg wash! I’d recommend having an adult make the slits in the top and do all the baking of course! The best way I’ve found to get my daughter and younger siblings excited about dinner is to let them help make it!
• They can be customized based on everyone’s individual taste! Get your family involved and let them fill their calzone with whatever they want! It’s just like “make your own pizza” night but with calzones! Keep it simple with pepperonis and cheese, spice it up with some sausage and onion or keep it vegetarian with diced veggies and pesto!

How to make biscuit dough calzones:

Gently roll out buttermilk biscuit dough into circles about 1/4 of an inch thick.

Divide shredded cheese evenly between the biscuit rounds. 

Divide pepperoni evenly between the biscuit rounds. 

Fold biscuit rounds in half creating a half moon shape. Use a fork to seal the edges of the calzone. 

Brush each calzone with egg wash. 

Then cut three diagonal slits in the top of each calzone. 

Bake for 16-18 minutes or until the biscuit dough is dark golden brown and crispy on all sides. 

Garnish with parsley and Parmesan and serve with pizza sauce. 

Tips for making the best mini pepperoni calzones:

• If your biscuit dough is sticking to your work surface, try lightly dusting it with flour. This should make the biscuit dough easier to work with. I find that the Pillsbury brand has a good amount of fat so that it’s not too sticky, but if you’re working with another brand of biscuit dough you might find it easier to use a bit of flour.
• Make a big batch and freeze them for later! I like to make a double batch of this recipe on a Sunday afternoon and eat half for dinner and freeze the rest for those really busy nights when I don’t feel like cooking. I put the uncooked calzones on a parchment-lined baking sheet and pop them in the freezer for an hour. Then transfer them to a freezer-safe plastic bag or container and freeze for up to 2 months.
• When you’re ready to bake the calzones from frozen, brush them with egg wash and pop them into a preheated 400-degree oven! You’ll need to increase the bake time (so start with about 25 minutes and go from there) in order to heat them through all the way. If they start to get too brown on the top, but are not warm in the middle, toss a piece of tin foil over the top of them to prevent further browning.
• You can use a pound of my quick pizza dough recipe or store-bought dough in place of the biscuit dough! Calzones are traditionally made with pizza dough; I just like the ease of using biscuit dough because it’s already separated into uniform circles and is super easy to roll out. But you can divide the pizza dough into 8 equal size balls and then roll them out into circles. Then follow the directions in the recipe card below.

If you loved this mini calzone recipe, check out these other family favorites:

• 10 Minute Vegetarian Lasagna
• One Pot Enchilada Skillet
• No Knead Pizza Dough
• Tomato Pizza with Spinach & Feta
• Pizza Dough Pretzel Bites

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