Mini Calzones And Pizzas!

I use my typical Pizza dough, but I add a little less water and a little less flour, because I want the dough to have a little more elasticity. I separate the dough into 12 balls and let sit for about 15 mins. I press the dough into circles, or almost circles and add a little olive oil, sea salt and fresh oregano. I put a tiny bit of marinara in the middle of the circle, adding some fresh mozzarella and whatever toppings you want. Be sparing though- you want to be able to pull the other side over and seal, so you don’t want to overfill.Pull the top side up and stretch it a little while you’re pulling over to the other side. Pull bottom side up over the top flap, crimping the dough to seal it. Lightly brush with egg wash.Instead of making 12 mini calzones this time, I made 6 and then 6 mini pizzas too. My daughter likes just cheese. πŸ™‚ Such a great thing to have in the fridge to heat up if my kids come home from school hungry and there’s still a couple of hours until dinner. Finished products! You can make them however you want! πŸ™‚ They freeze great too! Dough Recipe:

2 cups Warm water

1 pkg yeast

1 tbsp sugar

Let this mixture sit for 10 mins so the yeast can activate. 

Add in 1 tbsp sea salt, 1tbsp olive oil. Mix into yeast mixture. 

Add in 4-5 cups of flour, one cup at a time. What you are going for is the dough to pull away all together. The dough will be a little sticky- that’s what you want. 

Pull the dough up in a ball, add olive oil in the bottom of the bowl, put dough back in, flipping the dough so the dough all has some olive oil on it. Punch down the dough a little, then cover it for about an hour to rise.

Separate dough into 12 balls and let rise for about 15 mins. Press circles down into circles to add toppings to. 

You can make mini calzones or mini pizzas with this dough. Both bake at 400 degrees for about 15 mins or until dough is golden brown. πŸ™‚

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