Mini Pepperoni Calzones
from 1 vote
1 3/4- 2 ¼
Fleischmann’s Pizza Crust Yeast
very warm water (120-130 degrees)
thin pepperoni slices (about 60)
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In a large bowl, whisk together 1 cup flour, yeast, sugar, oregano, salt, and garlic powder.
Add water and olive oil, mixing together until blended well.
Gradually add 1/2 cup of flour at a time until a soft, but somewhat sticky dough ball is formed. Add more flour if necessary.
On a lightly floured surface, knead the dough until smooth and elastic for about 4 minutes, adding additional if necessary.
Preheat the oven to 375 degrees.
Prepare two baking sheets by lining them with parchment paper.
Roll out the dough so that it is about 1/8 – 1/4-inch thick. Using a 4 1/2-inch round cookie cutter, cut circles into the dough. Re-roll the dough and cut into more circles if possible.
Place one of the dough circles on a plate.
Brush the outer edge of the circle with the beaten egg.
On one side of the dough, layer 4-5 pieces of pepperoni leaving a little of the brushed egg on the edge exposed.
Cover with 1-2 tablespoons shredded mozzarella.
Carefully fold the dough over cheese and pepperoni bringing the egg brushed edges together.
Seal the edges by crimping them with a fork.
With a sharp knife, cut three vents in the top of the calzone.
Repeat process with remaining dough circles, pepperoni, and cheese and p
lace finished calzones on the prepared baking sheets.
Bake for 25-30 minutes or until lightly golden.
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