These Easy Pocket-Size Calzones turn the Italian stuffed pizza favorite into bite-sized treats that are ideal for hectic weeknights, game day parties, or anytime you need something warm and cheesy. The aspect that makes this calzones recipe really shine is its ease – employing store-bought biscuit dough as a time-saving measure that doesn’t sacrifice flavor or texture.
Unlike other calzone recipes that involve preparing dough from scratch, this method yields restaurant-quality results in less than 30 minutes. The crispy, golden exterior yields to a molten core of Monterey Jack cheese and tangy mini pepperoni, achieving the ideal harmony of flavor and texture. Whether you need to feed ravenous teens, make party appetizers, or simply want a fun family cooking project, this calzones recipe never fails. Their pocket-size design makes them amazingly versatile – they’re just as welcome as a fast lunch, afternoon snack, or sophisticated appetizer when company’s coming.
Ingredients List
Creating these delicious pocket-size calzones requires just a handful of simple ingredients that you can easily find at any grocery store:
Main Ingredients:
- 1 (16.3 oz) package Pillsbury refrigerated buttermilk biscuit dough (8 biscuits total)
- 8 oz Monterey Jack cheese, shredded
- ¾ cup mini pepperoni
- 1 egg, beaten
- Pizza sauce, for dipping
Optional Garnish:
- Fresh chopped parsley
- Grated Parmesan cheese
The beauty of this calzones recipe lies in its flexibility. While Monterey Jack cheese provides a creamy, mild flavor that melts beautifully, you can easily substitute with mozzarella, cheddar, or even a blend of Italian cheeses. Mini pepperoni offers the perfect size for these pocket-sized treats, but regular pepperoni can be diced into smaller pieces if needed.
Instructions
Preheat the Oven
Start by preheating your oven to 400°F (200°C). This temperature ensures that the biscuit dough will cook through completely while achieving that coveted golden-brown exterior that makes these calzones so visually appealing.
Prepare the Dough
On a lightly floured surface, roll out each biscuit to form a circle about ¼ inch thick. Take your time with this step – evenly rolled dough ensures consistent cooking and prevents any thick spots that might remain undercooked. The dough should be pliable and easy to work with at room temperature.
Add the Fillings
Place an equal amount of shredded Monterey Jack cheese and mini pepperoni onto one half of each dough circle. Don’t overfill – approximately 1 ounce of cheese and about 1½ tablespoons of pepperoni per calzone is perfect. Overfilling can cause the calzones to burst during baking and create a mess in your oven.
Fold and Seal
Fold each circle over to create a half-moon shape, bringing the empty half over the filled half. Press the edges firmly with a fork to seal them tightly. This crimped edge not only keeps the filling secure but also creates an attractive decorative border that gives your calzones a professional appearance.
Apply the Egg Wash
Brush the top of each calzone with the beaten egg using a pastry brush or clean kitchen brush. This egg wash is crucial for achieving that beautiful golden brown finish that makes these calzones so appetizing. The proteins in the egg create a glossy, professional-looking surface as they bake.
Vent the Calzones
Cut three small slits on top of each calzone using a sharp knife. These vents allow steam to escape during baking, preventing the calzones from becoming soggy or bursting from internal pressure. Make the cuts about ½ inch long and evenly spaced across the top surface.
Bake
Place the calzones on a baking sheet lined with parchment paper or lightly greased with cooking spray. Bake in the preheated oven for 16-18 minutes, or until they are golden brown and crispy. The internal temperature should reach 165°F (74°C) to ensure the dough is fully cooked.
Garnish and Serve
Sprinkle freshly chopped parsley and grated Parmesan cheese over the warm calzones immediately after removing them from the oven. The residual heat will slightly melt the Parmesan and release the aromatic oils from the parsley. Serve immediately with pizza sauce on the side for dipping.
Enjoy your Easy Pocket-Size Calzones while they’re still warm for the best texture and flavor experience!
Recipe Summary
This calzones recipe delivers restaurant-quality Italian comfort food in just 30 minutes using simple ingredients. Flaky biscuit dough encases melted Monterey Jack cheese and mini pepperoni, creating perfect handheld treats. Golden egg wash exterior, savory filling, and pizza sauce for dipping make these irresistible pocket-size calzones ideal for any occasion.
Ready to create these delicious calzones? Try this recipe tonight and discover how easy homemade Italian food can be! Share your cooking results and any creative variations in the review section below – we love hearing about your culinary adventures. Don’t forget to subscribe to our blog for more quick and delicious recipe ideas that will transform your weeknight dinners. Your taste buds will thank you!
FAQs
Can I make these calzones ahead of time?
Absolutely! You can assemble the calzones up to 4 hours in advance and refrigerate them before baking. Add an extra 2-3 minutes to the baking time if cooking directly from the refrigerator. For longer storage, freeze assembled calzones for up to 3 months and bake directly from frozen, adding 5-7 additional minutes to the cooking time.
What other fillings can I use in this calzones recipe?
The possibilities are endless! Try combinations like ham and Swiss cheese, spinach and ricotta, mushrooms and mozzarella, or even sweet options like Nutella and banana. Just remember to keep wet ingredients minimal to prevent soggy dough, and maintain similar quantities to ensure proper cooking.
Why are my calzones leaking during baking?
Leaking typically occurs from overfilling or inadequate sealing. Use the fork-crimping technique firmly around all edges, and avoid placing filling too close to the borders. If your dough tears while rolling, let it rest for 5 minutes to relax the gluten before continuing.
an I use homemade pizza dough instead of biscuit dough?
Certainly! Homemade or store-bought pizza dough works wonderfully. Roll it slightly thinner than biscuit dough and reduce baking time by 2-3 minutes. Pizza dough will create a chewier texture compared to the flaky layers of biscuit dough.
How do I know when the calzones are fully cooked?
Look for a deep golden-brown color on the surface and use an instant-read thermometer to check that the internal temperature reaches 165°F (74°C). The calzones should sound hollow when tapped gently on the bottom, indicating the dough is cooked through.
What’s the best way to reheat leftover calzones?
For optimal results, reheat in a 350°F (175°C) oven for 8-10 minutes to restore crispiness. Avoid microwaving as it makes the dough soggy. You can also reheat in an air fryer at 350°F for 3-4 minutes for perfectly crispy results.
Can I make a vegetarian version of this calzones recipe?
Definitely! Replace pepperoni with diced bell peppers, mushrooms, olives, or sun-dried tomatoes. Add fresh herbs like basil or oregano for extra flavor. Ricotta cheese mixed with spinach makes an excellent vegetarian filling that pairs beautifully with the Monterey Jack cheese.
Easy Pocket-Size Calzones
Ingredients
Method
- Preheat the Oven
- Start by preheating your oven to 400°F (200°C). This temperature ensures that the biscuit dough will cook through completely while achieving that coveted golden-brown exterior that makes these calzones so visually appealing.
- Prepare the Dough
- On a lightly floured surface, roll out each biscuit to form a circle about ¼ inch thick. Take your time with this step – evenly rolled dough ensures consistent cooking and prevents any thick spots that might remain undercooked. The dough should be pliable and easy to work with at room temperature.
- Add the Fillings
- Place an equal amount of shredded Monterey Jack cheese and mini pepperoni onto one half of each dough circle. Don’t overfill – approximately 1 ounce of cheese and about 1½ tablespoons of pepperoni per calzone is perfect. Overfilling can cause the calzones to burst during baking and create a mess in your oven.
- Fold and Seal
- Fold each circle over to create a half-moon shape, bringing the empty half over the filled half. Press the edges firmly with a fork to seal them tightly. This crimped edge not only keeps the filling secure but also creates an attractive decorative border that gives your calzones a professional appearance.
- Apply the Egg Wash
- Brush the top of each calzone with the beaten egg using a pastry brush or clean kitchen brush. This egg wash is crucial for achieving that beautiful golden brown finish that makes these calzones so appetizing. The proteins in the egg create a glossy, professional-looking surface as they bake.
- Vent the Calzones
- Cut three small slits on top of each calzone using a sharp knife. These vents allow steam to escape during baking, preventing the calzones from becoming soggy or bursting from internal pressure. Make the cuts about ½ inch long and evenly spaced across the top surface.
- Bake
- Place the calzones on a baking sheet lined with parchment paper or lightly greased with cooking spray. Bake in the preheated oven for 16-18 minutes, or until they are golden brown and crispy. The internal temperature should reach 165°F (74°C) to ensure the dough is fully cooked.
- Garnish and Serve
- Sprinkle freshly chopped parsley and grated Parmesan cheese over the warm calzones immediately after removing them from the oven. The residual heat will slightly melt the Parmesan and release the aromatic oils from the parsley. Serve immediately with pizza sauce on the side for dipping.
