Mini Calzones Stuffed with Pepperoni, Pesto and Ric

Name: Mini Calzones Stuffed with Pepperoni, Pesto and Ricotta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup dry white wine; 3/4 cup warm water; 1 tablespoon honey; 1 envelope active dry yeast; 1 teaspoon kosher salt; 1 tablespoon extra-virgin olive oil, plus more for brushing; 3 cups all-purpose flour; 1 cup fresh ricotta cheese; 4 to 6 ounces thinly sliced pepperoni; 1/4 cup prepared basil pesto; 1 large egg lightly beaten with 1 teaspoon of water; Olive oil, for frying

Servings: persons

1/4 cup dry white wine
3/4 cup warm water
1 tablespoon honey
1 envelope active dry yeast
1 teaspoon kosher salt
1 tablespoon extra-virgin olive oil, plus more for brushing
3 cups all-purpose flour
1 cup fresh ricotta cheese
4 to 6 ounces thinly sliced pepperoni
1/4 cup prepared basil pesto
1 large egg lightly beaten with 1 teaspoon of water
Olive oil, for frying

1
make the dough In a large bowl, stir the wine, water, honey and yeast until the yeast is dissolved.
2
Let stand until foamy, 5 minutes.
3
Stir in the salt and the 1 tablespoon of olive oil.
4
Add 1 cup of the flour and stir until a loose batter forms.
5
Stir in the remaining 2 cups of flour until almost completely incorporated.
6
Turn the dough out onto a work surface with any remaining flour and knead until the flour is incorporated and the dough is smooth and silky, 7 minutes.
7
Transfer the dough to a lightly oiled large bowl and brush all over with olive oil.
8
Cover with plastic wrap and let rise in a warm place until doubled in bulk, 1 hour and 30 minutes.
9
make the dough Scrape the dough out onto a lightly floured work surface and cut into 16 equal pieces.
10
Roll the pieces into balls and transfer to a baking sheet.
11
Cover loosely with plastic wrap and let stand for 15 minutes.
12
fill the calzones Working with 1 ball of dough at a time, roll it out on a lightly floured work surface to a 4-inch round, a scant 1/8 inch thick.
13
Spoon 1 tablespoon of the ricotta on one half of the round, then top with 2 to 4 pepperoni slices and a heaping 1/2 teaspoon of the pesto.
14
Fold the dough over to form a half moon and press the edge to seal tightly.
15
Crimp the edge with a fork or pinch at intervals to make pleats.
16
Transfer the calzone to a baking sheet and brush with the egg wash. Repeat with the remaining dough and filling to make the remaining calzones.
17
fill the calzones Preheat the oven to 325.
18
In a large saucepan, heat 1 1/2 inches of oil to 350.
19
Fry 4 calzones at a time, turning once, until browned and crisp, 3 to 4 minutes.
20
Drain the calzones on paper towels and keep warm in the oven while you fry the rest.
21
Serve hot.

547

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1/4 cup dry white wine, 3/4 cup warm water, 1 tablespoon honey, 1 envelope active dry yeast, and more.

Yes, Mini Calzones Stuffed with Pepperoni, Pesto and Ricotta falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Mini Calzones Stuffed with Pepperoni, Pesto and Ricotta

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions