Recipe details
Snacks & Appetizers
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Spinach Cheese Mini Calzones
35min
12 servings
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These Spinach Cheese Mini Calzones pack all the flavor of a traditional calzone into bite-sized packages perfect for snacking or appetizers. Flaky pizza dough envelops a savory filling of fresh spinach and melted cheese, creating a hand-held treat that's crispy on the outside and gooey on the inside. Easy to make with simple ingredients, these mini calzones are ideal for parties, game day gatherings, or anytime you need a crowd-pleasing finger food with Italian-inspired flavors.
Nutrition Facts
Disclaimer: The nutritional information provided is estimated and may vary based on portion size and preparation.
Facts
Quantity
Fiber
Sugar
1 g
1 g
Allergen Content
Based on your allergy profile, please note the following possible allergens:
Milk
Wheat
Ingredients
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Steps
Read instructions and get ready to cook
Preheat the Oven
Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
Prepare the Spinach
Wash spinach thoroughly and remove any tough stems.
Cook the Spinach
Heat 1 tablespoon olive oil in a large skillet over medium heat. Add spinach and cook until wilted, about 2-3 minutes.
Drain the Spinach
Transfer cooked spinach to a colander and press with the back of a spoon to remove excess moisture.
Chop the Spinach
Roughly chop the drained spinach.
Prepare the Garlic
Peel and mince garlic cloves.
Make the Filling
In a medium bowl, combine chopped spinach, ricotta cheese, 3/4 cup mozzarella cheese, minced garlic, salt, and pepper.
Prepare the Dough
On a lightly floured surface, roll out pizza dough to about 1/8-inch thickness.
Cut Dough Circles
Using a 3-inch round cutter or glass, cut out 24 circles from the dough.
Fill the Calzones
Place about 1 tablespoon of filling in the center of 12 dough circles.
Top with Cheese
Sprinkle a small amount of the remaining mozzarella cheese over each filled circle.
Prepare Egg Wash
In a small bowl, beat egg with 1 teaspoon of water.
Seal the Calzones
Brush the edges of the filled dough circles with egg wash. Top each with a remaining dough circle and press edges firmly to seal.
Crimp the Edges
Use a fork to crimp the edges of each calzone.
Brush with Oil
Brush the tops of the calzones with remaining olive oil.
Cut Vents
Use a sharp knife to cut a small vent in the top of each calzone.
Arrange on Baking Sheet
Place calzones on the prepared baking sheet, spacing them about 1 inch apart.
Bake
Bake for 12-15 minutes until golden brown.
Cool Slightly
Remove from oven and let cool for 5 minutes before serving.
Serve
Serve warm.
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