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Perfect for game day, after-school snacks, or an easy dinner, these Mini Calzones are everything you love about pizza in a fun, handheld package. Made with store-bought or homemade pizza dough and stuffed with sausage, pepperoni, and cheese, they bake up golden and crisp in under 20 minutes.
Try This Next: If you love pizza-inspired snacks, try my Pepperoni Pizza Sliders or Cheesy Pizza Pinwheels.
Why I Love This Recipe
- Fun and portable – These are easy to eat with your hands, great for lunchboxes, parties, or movie nights.
- Customizable – You can easily swap the filling with your favorite pizza toppings like mushrooms, bell peppers, or cooked chicken.
- Kid-friendly – Mini size and cheesy filling make them a hit with kids. Skip the sausage or spice to make them milder.
- Crispy outside, cheesy inside – The dough bakes up golden while the filling stays melty and savory.
RECIPE WALK-THROUGH
Before You Begin
Get all of your ingredients together and assemble the tools and equipment you’ll need for the recipe. If everything is found and out in arm’s reach, the whole process will go much faster!
Tools & Equipment
- Baking sheet – For baking the calzones. Line with parchment paper or a silicone baking mat to prevent sticking.
- Rolling pin – To roll out the pizza dough evenly.
- Floured surface or pastry mat – For rolling the dough without sticking.
- 5-inch round cutter or bowl – Use the rim of a bowl or a round cookie cutter to cut out dough circles.
- Sharp knife – For cutting steam vents in the top of each calzone.
- Measuring spoons – To portion out pizza sauce and seasonings.
- Small mixing bowl – For combining cheeses and Italian seasoning.
- Spoon or small spatula – To spread sauce and add fillings.
- Fork (optional) – Can be used to crimp and seal the edges of the calzones.
- Cooling rack or serving plate – To let the calzones cool slightly before serving.
Ingredients
- Pizza Dough – Store-bought dough works great and saves time, but you can also use homemade. Make sure it’s at room temperature before rolling.
- Italian Sausage – Cook and crumble the sausage ahead of time. Mild or spicy both work depending on your taste.
- Pepperoni – Cut into strips or dice to make filling easier. Turkey pepperoni is a lighter option.
- Mozzarella & Parmesan Cheese – The mix of cheeses adds melty texture and a punch of flavor.
- Italian Seasoning – Adds a little extra flavor to the filling. You can also sprinkle some on top before baking.
How To Make Mini Calzones
See the recipe card below for full, detailed instructions
Preheat the oven to 425°F and line a baking sheet with parchment or a silicone mat.
Roll out the pizza dough on a floured surface to 1/4-inch thickness. Use a 5-inch cutter or bowl to cut into rounds.
Mix the cheeses with Italian seasoning in a small bowl.
On half of each dough round, add about ½ tablespoon of pizza sauce, sausage, pepperoni, and cheese mixture.
Fold over the dough and pinch the edges to seal. Cut two small slits on top of each calzone.
Place on the baking sheet and bake for 15 to 18 minutes until golden brown.
Let cool slightly, then serve with extra pizza sauce or ranch for dipping.
Frequently Asked Questions
Can I make these ahead of time?
Yes! You can assemble the calzones and refrigerate them for a few hours before baking. Just let them sit at room temperature for 10 to 15 minutes before putting them in the oven.
Can I freeze mini calzones?
Absolutely. Freeze them unbaked on a tray, then transfer to a freezer bag. Bake straight from frozen, adding a few extra minutes to the baking time.
What kind of pizza dough should I use?
Store-bought pizza dough works great, especially if you’re short on time. You can also use homemade if you prefer. Make sure the dough is room temperature so it rolls easily.
Can I leave out the meat?
Yes, these are easy to make vegetarian. Just skip the sausage and pepperoni and load up on extra cheese or sautéed vegetables like mushrooms, spinach, or bell peppers.
Serving Suggestions
Serve with warm pizza sauce for dipping or drizzle with ranch dressing.
Add sautéed veggies like mushrooms or spinach to the filling for a little extra.
For a spicier version, use hot Italian sausage or add crushed red pepper flakes to the cheese mix.
You can also brush the tops with garlic butter before baking for extra flavor.
Storage Tips
The Best Way to Store Leftovers
Store leftover calzones in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven or air fryer for best texture.
They can also be frozen before or after baking. To freeze before baking, assemble and freeze on a tray until solid, then store in a freezer bag. Bake from frozen, adding a few extra minutes to the time.
Recipe Tips
- Don’t overfill the dough or they’ll be hard to seal.
- Use a fork or your fingers to pinch the edges well so the filling doesn’t leak.
- Rolling the dough slightly thinner can help make more calzones from one batch.
More Pizza-Inspired Recipes
- French Bread Pizza
- Sloppy Joe French Bread Pizza
- Pizza Muffins
- Slow Cooker Meat Lover’s Pizza Dip
- Pizza Pull Apart Muffins
- One Pot Pizza Pasta
- Cheesy Pizza Quick Bread
Mini Sausage and Pepperoni Calzones
Ingredients
- 1 pizza dough store-bought or homemade
- 1/2 cup pizza sauce use your favorite, plus more for dipping
- 1/4 pound ground Italian sausage cooked and chopped
- 20 pepperoni slices cut into strips or diced
- 1/2 cup mozzarella cheese
- 1/4 cup parmesan cheese
- 1/2 teaspoon Italian seasoning
Instructions
- Preheat your oven to 425 degrees F. Line a baking sheet with a silicone mat or parchment paper.
- Roll out the pizza dough on a lightly floured surface until about 1/4-inch thick. Flour your rolling pin and rolling surface as needed.Â
- Use a 5-inch diameter (open side) bowl (or round cookie cutter) to cut the dough into rounds. set aside the excess dough to re-roll later.
- In a small bowl, combine the mozzarella, parmesan, and Italian seasoning.
- On each round add ½ tablespoon pizza sauce to one side of the dough and spread a little. (You want to leave one-half of the dough plain since it’ll be folded over the top.) Top the sauce with sausage, pepperoni, and cheese mixture. Repeat with the other dough rounds.
- Fold the plain half of the dough over the filled half of the calzone. Tuck the bottom edge over the top and pinch to seal the edge of the calzone. Repeat with all the calzones.
- Use a sharp knife to cut two slits in the tops of the calzones for steam vents.Â
- Reapte dough rolling, filling, and finish steps for the remaining ingredients until all the dough and fillings have been used.
- Place the calzones on a baking sheet. Bake for 15 to 18 minutes or until golden.
- Carefully remove from the oven. Let cool for a couple minutes and then transfer to a serving plate. Serve with extra pizza sauce for dipping.
Notes
Nutrition
Nutritional Disclaimer Kristin Maxwell of “Yellow Bliss Road” is not a dietician or nutritionist, and any nutritional information shared is an estimate. For accurate calorie counts and other nutritional values, we recommend running the ingredients through your preferred online nutritional calculator. Calories and other nutritional values can vary depending on which brands were used.
Hi Julie, for your mini calzones, I’d like to have these at a holiday party, but would like to avoid spending a lot of time putting each calzone together on the day. Can I prepare them ahead of time and then bake on the day? If so, do I defrost them and then bake them or bake them frozen? Thanks so much!