Mini Calzones
Calzones are more popular in Italy than in this country, but they are great kid food and are a little easier to eat than a conventional pizza slice. Each one is a little surprise package; stuff whatever you like inside. Let the kids fill, roll, and seal the calzones before you pop them in the oven.
Recipe information
Yield
makes 16 calzones; 4 to 6 servings
Ingredients
Preparation
Step 1
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.
Step 2
Preheat the oven to 400°F. Line a baking sheet with parchment paper.
Step 3
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.
Step 4
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.
Step 5
Meanwhile, heat the marinara sauce over low heat in a medium saucepan. Serve the hot calzones with the marinara sauce alongside for dipping.
