Mini Biscuit Calzones Recipes

Steps:

• Position a rack in the middle of the oven and preheat to 450 degrees F. Sprinkle a baking sheet with the semolina and set aside.
• Lightly flour a work surface and roll the dough into a round that is about 12 inches wide and 1/2 inch thick. Cut out 8 rounds with a 3 1/2- to 4-inch biscuit cutter or drinking glass. Dust with flour and cover with a clean kitchen towel or plastic wrap.
• Beat the egg with 1 tablespoon water in a small bowl. Set aside.
• Combine the cheese blend, ricotta, 1/4 cup Parmesan, scallions and garlic powder in a medium bowl. Season with salt and pepper to taste.
• Place 3 slices of the pepperoni on one half of each round of dough, leaving a 1/4-inch border around the edges. Top each round with 2 tablespoons of the cheese mixture.
• Brush the egg wash around the edges of one dough round using your finger or a pastry brush. Gently fold the dough over the filling to enclose and crimp the edges with a fork to seal. Repeat with the remaining dough rounds.
• Brush the tops of the calzones with the egg wash and sprinkle with the remaining 1/4 cup Parmesan.
• Place the calzones on the prepared baking sheet and bake on the middle rack until golden, 14 to 16 minutes, rotating the sheet halfway through for even baking.
• While the calzones bake, heat the tomato sauce in a medium saucepan over medium heat until bubbling, 1 to 2 minutes. Transfer to a small bowl. Place the calzones on a platter with the sauce and serve immediately.

Steps:

• In a liquid measuring cup, sprinkle the yeast over the warm water. Set aside for 5 minutes to bloom.
• In a bowl, add 3 cups (375 g) of the flour, Parmesan, baking powder, salt, and sugar, and stir to combine.
• Add 2 tablespoons of the olive oil and stir to combine. Pour the yeast water over the flour mixture and stir until the dough forms into a ball.
• Use remaining flour for dusting the surface. Scrape the dough out of the bowl onto your floured surface. Knead the dough for about 10 minutes until the dough is tight and form the dough into a ball.
• Pour 1 tablespoon olive oil in a bowl. Place the dough in the bowl.
• Cover, let rise for 1 hour in a warm area, or until the dough has doubled in size.
• Flour the surface. Flip bowl over surface and let the dough fall out of the bowl. Cut the dough into 2-inch (5-cm) pieces. Roll into balls.
• Begin forming the dough into a circle about ½-inch (1-cm) thick and 5 inches (12-cm) wide, making sure the middle of the circle is not too thin. Repeat with the other balls of dough.
• Spoon 1 tablespoon of tomato sauce on to the center of the dough.
• Sprinkle 2 tablespoons mozzarella, then 1 tablespoon basil. Season with salt.
• Fold the dough over the fillings and seal. Pinch the edge of the dough together and fold back. Repeat with the rest of the dough.
• Heat 2 inches (5 cm) of oil until the temperature reaches 365˚F (185˚C).
• Fry the calzones 2 at a time for about 3 minutes on each side. Remove from oil and drain on a paper towel-lined plate.
• Place a bowl filled with the rest of the tomato sauce on the plate.
• Sprinkle with parsley. Serve immediately.
• Enjoy!

Steps:

• Place an oven rack in the center of the oven. Preheat the oven to 400 degrees F.
• On a lightly floured work surface, roll out the dough ball into a 14-inch circle, about 1/4-inch thick. Using a 4-inch round cutter, cut the dough into 12 circles. Transfer the circles onto two heavy baking sheets dusted with cornmeal.
• In a medium bowl, combine the fontina, provolone, salami, peppers and olives. In a separate small bowl, beat together the egg and 1 teaspoon water. Place 1 tablespoon of the cheese mixture onto 1 half of each dough circle, leaving a 1/4-inch border at the edge. With a pastry brush, lightly brush the edges of the dough with the beaten egg. Fold the unfilled half of the dough over the filling and, using the tines of a fork, press the edges together to seal. Repeat with the remaining circles of dough.
• Brush the calzones with the remaining egg mixture. Bake for 14 minutes, rotating the baking sheets halfway through, or until the calzones are golden brown. Serve the calzones on a platter with warm marinara sauce for dipping.

Steps:

• Preheat oven to 375°F Heat olive oil in a large skillet over medium high heat. Add sausage and cook about 4-5 minutes, breaking up the sausage with a wooden spoon as you go along. Add mushrooms and continue cooking until sausage is done and no longer pink.
• Meanwhile, in a large bowl, mix well the ricotta, mozzarella, and basil. Season with salt and black pepper. Set aside.
• Roll out each biscuit onto a lightly floured work surface using a rolling pin. Roll/flatten until double in size (6"-7" in diameter).
• When sausage mixture is done, drain well on paper towels, patting down well to remove as much grease/oil as you can. Add to cheese mixture. Blending well.
• To the rolls, place about 2 heaping tablespoons of the mixture into the center, keeping away from the sides. Using a pastry brush, brush around HALF of the edges. DO NOT BRUSH ALL AROUND OR IT WILL NOT STICK TOGETHER.
• Fold rolls in half over the filling (fold the un-brushed side onto the brushed side). Seal the edges by gently pressing the tines of a fork around the folded edge.
• Place onto ungreased baking sheet (best to use parchment or a silpat underneath) Brush tops with remaining eggwash and sprinkle with parmesan cheese. Using the tip of a sharp knife, pierce hole in top of calzones to allow steam to escape.
• Bake for approximately 20 minutes until golden brown. Let sit a few minutes before serving with marinara sauce.

Steps:

• Unroll pizza dough. On a lightly floured surface roll dough into a 15" square. Cut into 20 - 24 3" squares.
• Spoon a slightly rounded teaspoon of Pepperoni Pizza 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 fingers or a fork.
• Arrange calzones on a greased baking sheet. Prick tops with a fork. Combine the egg and water. Brush calzones with egg mixture.
• Bake ina 425-degree F -- oven for 10 - 12 minutes or till golden. During te last 3 minutes of baking time, sprinkle with shredded Parmesan cheese. Let stand for 5 minutes before serving.
• Pepperoni Pizza Filling:.
• In a bowl stir together all ingredients. Use immediately or cover and chill for up to 24 hours.

Steps:

• Heat the olive oil over medium-high heat in a medium-size, heavy skillet. Add the sausage and cook until crumbled and golden, about 5 minutes. Add the arugula and cook until wilted. Turn off the heat and let cool for about 10 minutes. Add the cream cheese, 1/3 cup of the Parmesan, the salt, and the pepper and stir to combine. Set aside.
• Preheat the oven to 400°F. Line a baking sheet with parchment paper.
• Roll out the pizza dough on a lightly floured surface to a thin 20 by 12-inch rectangle. Cut the rectangle in half lengthwise, then cut each half into 8 equal rectangles.
• Spoon some of the topping onto 1 side of each rectangle. Using a pastry brush, brush the edges of the rectangle with egg wash. Close the rectangle of pizza dough over the topping. Use a fork to seal and crimp the edges. Place the calzones on the prepared baking sheet and brush the top of each with egg wash. Sprinkle with the remaining 1/4 cup of Parmesan. Bake until golden, 15 to 17 minutes.
• Meanwhile, heat the marinara sauce over low heat in a medium saucepan. Serve the hot calzones with the marinara sauce alongside for dipping.