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Pocket-Size Calzones

Easy Pocket-Size Calzones

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 8 Yield
per serving2.49

Ingredients
  

  • 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

Method
 

  1. Preheat the Oven
  2. 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.
  3. Prepare the Dough
  4. 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.
  5. Add the Fillings
  6. 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.
  7. Fold and Seal
  8. 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.
  9. Apply the Egg Wash
  10. 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.
  11. Vent the Calzones
  12. 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.
  13. Bake
  14. 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.
  15. Garnish and Serve
  16. 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.