Individual Calzone

I’m on a mission to make sure my husband has good stuff to eat for lunch besides your basic sandwich, and this meal is a step in that direction. Unlike the giant one  I made before, this one will be meant for one person to enjoy. He requested sausage, bacon and olive (ick – I don’t like the last ingredient, but I love him so what the heck?)

These came together really easily, especially because I kept all the toppings in separate bowls. I rolled out the 8 ounce dough balls into 8 inch diameter circles and topped it with sausage, pepperoni, bacon, mushroom, tomato, cheese – not all in each though. Be sure not to roll out your dough to thin so you don’t end up with a tasty mess later. I vented the tops of each calzone and lightly coated them with olive oil for browning.

Verdict: Everyone loved these and I was reminded why I love this pizza dough recipe – it’s perfect! These will be a repeat in our house for sure. Next time, I’ll use less dough per kiddie sized calzone, probably 6 ounces instead of 8. Thanks for reading, enjoy!

Mini Calzone – Mom Makes

  • 5 – 8 ounce balls of pizza dough
  • 1 cup cooked sausage
  • 2 ounces pepperoni, chopped
  • 3 strips of chopped bacon
  • 1 cup shredded mozzarella
  • 4 baby Portobello mushrooms, cleaned and sliced
  • 1 Roma tomato, chopped
  • sauce to dip in (we used marinara)
Directions –
1. Preheat your oven to 425 degrees.
2. Roll out your dough 8 inches in diameter, place your favorite toppings on half of the dough and leave a good 1/2″ or more empty space around the edge. Fold into a half and crimp the edges to seal well. Cut some slits to vent and lightly brush the top with olive oil if desired. Place on a Silpat-lined (or foil) cookie sheet. Bake for 20 – 25 minutes or until golden brown. Carefully place each calzone on a cooling rack for at least 5 minutes before cutting. Enjoy!
Advertisements