Mini calzones

Inspired by Italy, these miniature calzones make for a quick and delicious meal.

This recipe has been adapted to include Health Canada’s safe recipe style guide.

Recipe and photo provided by hellocanola.ca
210 cal Serves 8
Prep time 0h 15m
Cook time 0h 15m
Total time 0h 30m
Three mini calzones on wooden cutting board with bowl of marinara dipping sauce.

Ingredients

Directions

  1. Step 1

    Wash hands with soap and warm water for at least 20 seconds. Wash and dry all surfaces and equipment used for recipe preparation. Gently rinse onion, mushrooms and garlic under cool running water before preparing these ingredients.

  2. Step 2

    In large non-stick skillet, brown beef over medium heat until beef crumbles and is cooked; drain and set aside. Use separate equipment when handling raw food and cooked food. In a separate large skillet, heat 1 tbsp (15 mL) and 1 tsp (5 mL) of canola oil over medium heat. Sauté onion, mushrooms and garlic for 3 minutes or until tender. Stir in Italian seasoning and pepper. Stir in ground beef and set aside.

  3. Step 3

    Preheat oven to 450 ˚F (230 ˚C).

  4. Step 4

    Using clean hands, divide pizza dough into eight pieces. Roll each dough piece into 3 inch (7.5 cm) rounds. Spoon beef mixture equally over half of each piece, leaving ½ inch (1 cm) border. Top equally with cheese.

  5. Step 5

    Fold dough over filling until edges almost meet. Bring bottom edges over top edges and crimp dough with fingers to form rim. Prick tops of calzones with fork to allow steam to escape. Place on large baking sheet that has been lightly greased and floured. Brush each calzone with canola oil, if desired.

  6. Step 6

    Bake for 10 to 12 minutes until the calzones reach a minimum internal temperature of 160°F (71°C) when checked with a digital food thermometer and lightly browned. Serve with warm marinara sauce. Put away any leftovers into the fridge within 2 hours or sooner if they are in a warm location.

Tips

  • Make a day ahead and simply reheat. Refrigerated calzones reheat well. Lightly brush them with canola oil before reheating them to an internal temperature of 165°F (74°C). Discard uneaten calzones after they have been reheated.

Nutritional information

Per serving (1 of 8)

Calories
210
Protein
12 g
Sodium
450 mg
Potassium
36 mg
Total fat
6 g
Saturated fat
1.5 g
Cholesterol
20 mg
Carbohydrates
27 g
Fibre
1 g
Sugars
5 g
Added sugars
0 g

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